Skip to main content

St Louis Ribs



This is my second post on ribs. They are a favorite around the house. When preparing at home, I go for a little more spice then when smoking ribs for a group. I also use a St. Louis cut rather than a full slab. When your local store gets a double order and marks them down to a few cents over cost, I will gladly buy a full case and fill the freezer.

Since these ribs are already trimmed, the only thing left to do is remove the silver skin or membrane. I start by sliding a butter knife under the membrane to loosen it, then grab it with a paper towel and pull it off. This helps let both the rub and smoke penetrate the meat.

Next make the rub. In a medium bowl combine:
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 teaspoons paprika
1 1/2 teaspoons smoked paprika
2 tablespoons Lawrey's seasoned salt
2 tablespoons mustard powder
1 tablespoon chili powder
 or for more heat,
1 teaspoon chili powder and 2 teaspoons chipotle powder
1/4 teaspoon red pepper
1 teaspoon black pepper

Generously coat both sides of the slab. Then wrap in plastic wrap and refrigerate for 3 to 4 hours.


Remove from the refrigerator and allow to reach room temperature.

While the slab is resting, prepare your smoker.

I begin with a ring of charcoal and several chunks of peach and apple wood soaked in water for a couple of hours. Light one end and allow about a half an hour for the coals to light. The fire will slowly burn around the circle, keeping the fire burning for the entire smoke. It will also keep the temperature around 225 to 250 degrees.


Next, I add a water tray to diffuse the heat and add moisture. If you don't want to use water, use apple or pineapple juice.

Once the smoker has settled to around 225 degrees. add the ribs. Close the lid and let the smoker do its job. Don't keep opening the lid to check the ribs, or your temperature will drop drastically.
While on the topic of smoke, a wisp of smoke is all that is needed. When I see people open a smoker and a cloud of smoke billows out, all I think about is how bitter the meat will taste.

Keeping an eye on the temperature is more important than constantly checking the meat. If using a probe thermometer, cook to about 150 degrees. If not, check after the first hour and then every half an hour until the meat starts to shrink on the bone, exposing the tips of the bone.


Again for safety's sake, check the temperature with a meat thermometer, shooting for 150 degrees.

Remove from the smoker and wrap in heavy foil, and allow to rest at least 15 to 20 minutes. It will continue to rise in temperature, and the juices will redistribute giving you juicier ribs.

Carefully slice, plate and serve.

Enjoy these juicy ribs, but be prepared, they disappear quickly.


Comments

Popular posts from this blog

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…

Grille Sesame Ginger Chicken

We have been trying to eat healthier, and have chicken a few times a week. After a while, it does get boring. This is a quick, delicious recipe that will spice up mundane chicken. The key to juicy, moist, grilled chicken is to cook low and slow. When you rush and try grilling on a high heat, you end up with dry, tough chicken.

 Ingredients:
1 tablespoon sesame oil
1/8 teaspoon powdered ginger
pinch roasted garlic powder
1/4 teaspoon seasoning salt

Begin by making a marinade. Mix all the ingredients is a small bowl. Cover the chicken breasts with the mixture. Allow to rest for 20 minutes, while preheating your grill to about 400 degrees. Place chicken on the grill and lower the temperature to the grill's lowest setting. Mine drops down to about 325 degrees. Grill breasts for 10 minutes a side, then check with a meat thermometer. The internal temperature should be at least 165 degrees for chicken. When the temperature is met, remove from the grill and allow about 5 minutes for the …

Roast Turkey Breast

Fall is just around the corner, and soon leaves will be falling, temperatures will drop, and the nights will be getting longer. That is everywhere, except here in Florida. We will have longer nights, but nothing else changes. It will still in the 90's and leaves don't fall until spring. No matter where you are, it will be Thanksgiving before you know it.With the holiday, comes that all time favorite, TURKEY. My wife and I love turkey and eat it all year.  But for those of you who wait for Thanksgiving, here is a great recipe. I covered this before in the hot turkey sandwich recipe, but this gives more detail for creating the perfect slices of turkey. Since most holidays here are spent with a few friends who have no family in the area, I normally roast a breast.

Ingredients
1 6 to 8 pound turkey breast.
1 medium onion
3 stalks of celery
2 to 3 medium carrots (or a handful of baby carrots)
1 clove of garlic
1 stick of unsalted butter.
2 cups no salt added chicken stock
large pi…