ST LOUIS STYLE SPARE RIBS RECIPES

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SMOKED 3-2-1 ST. LOUIS STYLE SPARE RIBS - LEARN TO SMOKE ...



Smoked 3-2-1 St. Louis Style Spare Ribs - Learn to Smoke ... image

Smoked spare ribs are king where flavor it concerned however, if you take the time to trim them up and remove some of the extra fat before cooking them, a great experience becomes an even better experience.

Provided by Jeff Phillips

Categories     Entree

Prep Time 25 minutes

Cook Time 360 minutes

Yield 6

Number Of Ingredients 5

2 (or more) racks of spare ribs
Yellow mustard
Jeff’s original rub recipe
Heavy duty foil
Jeff’s barbecue sauce

Steps:

  • Step 1: Rinse
  • Step 2: Trim St. Louis Style
  • Step 3: Mustard and Rub
  • Step 4: Smoke the Ribs
  • Step 5: Slice and Serve

BARBECUE ST. LOUIS PORK RIBS RECIPE | ALTON BROWN | FOOD ...



Barbecue St. Louis Pork Ribs Recipe | Alton Brown | Food ... image

Provided by Alton Brown

Total Time 6 hours 5 minutes

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Yield 6 servings

Number Of Ingredients 12

2 teaspoons paprika
1 1/2 teaspoons whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
3 slabs St. Louis style ribs, 2 to 3 pounds each
4 tablespoons kosher salt
1/3 cup spicy brown mustard
Special equipment: Smoker and 4 ounces hickory or oak wood chunks or chips

Steps:

  • Set a smoker to 225 degrees F.
  • Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.
  • Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.
  • Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.
  • Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.
  • Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.

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Aug 16, 2021 · Create succulent ribs on the smoker or grill by marrying water and fire in this recipe for sous-vide-que St. Louis spare ribs. By starting them in a low and slow sous vide water bath, the ribs are rendered moist and tender before finishing them on the grill for that smoky flavor we all love in tradition BBQ ribs…
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The term spare ribs is a Middle English corruption (via sparrib) of rippspeer, a Low German term that referred to racks of meat being roasted on a turning spit. St. Louis style ribs (or St. Louis cut spare ribs) have had the sternum bone, cartilage, and rib tips (see below) …
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SALT AND PEPPER SPARE RIBS | ALLRECIPES
The timing might be a bit long for back ribs as Chef John used St Louis Style Side ribs, but they were still mostly tender and only dry on the ends. A bit plain flavour wise compared to a lot of recipes (especially those with glazes), it goes great with Chef John's "All …
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SMOKED BBQ PORK RIBS RECIPES FROM AMAZINGRIBS.COM
Aug 16, 2021 · Create succulent ribs on the smoker or grill by marrying water and fire in this recipe for sous-vide-que St. Louis spare ribs. By starting them in a low and slow sous vide water bath, the ribs are rendered moist and tender before finishing them on the grill for that smoky flavor we all love in tradition BBQ ribs…
From amazingribs.com
See details


OVEN BBQ PORK SPARE RIBS - FIFTEEN SPATULAS
Nov 30, 2021 · *The St. Louis Style Spare Ribs I purchase from the butcher are ready to go, without the membrane. If yours have a membrane, simply pull it off with your fingers, and discard. **Barbecue sauces with higher concentrations of sugar will burn faster, so …
From fifteenspatulas.com
See details


OVEN BAKED COUNTRY-STYLE RIBS - A FAMILY FEAST®
Jul 24, 2020 · Country-style ribs have more meat than other cuts of pork ribs – including St. Louis-style, baby back, or spare ribs ribs. They still have really great flavor, and the meat is super tender when …
From afamilyfeast.com
See details


TRAEGER RIB RECIPES - TRAEGER GRILLS®
Spare Ribs With Spicy Mandarin Glaze. Braised Beef Short Ribs. Fall-Off-The-Bone BBQ Ribs
From traeger.com
See details


THE TYPES OF PORK RIBS AND HOW TO BUY THE RIGHT ONES | BON ...
Aug 21, 2019 · Pictured on the top, these are simply spareribs spiffed up—as in, the hard breastbone and chewy cartilage has been removed. Compared to spareribs, St. Louis-style ribs are uniform in shape (a ...
From bonappetit.com
See details