Educate me on St. Louis ribs | SECRant.com
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deeprig9
Georgia Fan
Athens
Member since Sep 2012
14991 posts

Educate me on St. Louis ribs

They were on sale today so I bought two racks. I usually do baby backs. What is the best way to do St. Louis? Teach this ignorant southern hick how to do it right...

Feel free to be as detailed as you want to be... and include pictures.


Thanks!


Remote Controlled
Member since Apr 2013
3820 posts

re: Educate me on St. Louis ribs
St. Louis style is just a type of cut. More fat than baby backs.

Just dry rub and throw them in the smoker. More fat on the STL cut will usually yield a juicier more flavorful rib than a baby back, but that's always up for debate.

They also usually take longer to smoke than baby backs.


deeprig9
Georgia Fan
Athens
Member since Sep 2012
14991 posts

re: Educate me on St. Louis ribs
I like that rendevouz style memphis rub, The only time Ive done St Louis style, I used that, and they were great. No sauce needed.

What's your dry rub?


Also, do you contantly mop them or spray them during the smoking, like alot of people do with baby backs, or does the increased fat content render that method superfluous?


deeprig9
Georgia Fan
Athens
Member since Sep 2012
14991 posts

re: Educate me on St. Louis ribs
quote:

They also usually take longer to smoke than baby backs.


How long? What is the ideal temp? Does the temp change throughout the process?


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kilo
Missouri Fan
St Louis
Member since Oct 2011
14725 posts

re: Educate me on St. Louis ribs
What remote said.

Also, to get the most out of them cook them slower and lower than baby backs.


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Remote Controlled
Member since Apr 2013
3820 posts

re: Educate me on St. Louis ribs
For STL style I usually keep the temp at around 225 and cook them for about 6 hours.

For ribs, I always buy a bottle of Lindemans Raspberry Framboise Lambic Ale. I marinate the ribs in this overnight. It's super acidic and tenderizes the meat and imparts a tasty raspberry note. It also makes the meat raspberry colored.

Prior to the rub I slather the meat in regular mustard. This gives me a nice crust.

I make my own rub, paprika, brown sugar, cayenne powder, salt, pepper, mustard powder, garlic powder, and whatever else I might have in the cupboard. I've made some excellent rubs, and some less than stellar ones.

I always mop after about an hour and a half of cooking. Apple vinegar, brown sugar, red pepper flakes.

After the first mop, I wrap the ribs in foil for a few hours, usually pouring in whatever beer I happen to be consuming.

For the last couple of hours I unwrap and mop every hour or so.


TigerNick23
Missouri Fan
Member since Dec 2013
2326 posts

re: Educate me on St. Louis ribs
Let me help you, ribs our disgusting! I've always enjoyed smoking brisket, pulled pork, and have personally witnessed an entire pig with the head but it was the most delicious thing I ever tasted.


deeprig9
Georgia Fan
Athens
Member since Sep 2012
14991 posts

re: Educate me on St. Louis ribs
Good BBQ music.


Crossroads... Cream
LINK


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wstorie44
Missouri Fan
Farmington
Member since Dec 2012
2912 posts

re: Educate me on St. Louis ribs
Have you lost you mind nick good ribs are fricking badass


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Remote Controlled
Member since Apr 2013
3820 posts

re: Educate me on St. Louis ribs
Image: https://imagizer.imageshack.us/v2/762x1020q90/r/856/jalt.jpg


Pulled Pork is where it's at.

I like ribs though, just not as much as pulled pork.


deeprig9
Georgia Fan
Athens
Member since Sep 2012
14991 posts

re: Educate me on St. Louis ribs
I'm with you on pulled pork. I need no help in that department.




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TigerNick23
Missouri Fan
Member since Dec 2013
2326 posts

Sleeping Tiger
Member since Sep 2013
6663 posts

re: Educate me on St. Louis ribs
quote:

Let me help you, ribs our disgusting!


Kid, McRibs aren't real, they don't count.


wstorie44
Missouri Fan
Farmington
Member since Dec 2012
2912 posts

re: Educate me on St. Louis ribs
Great thread gettn me hungry though


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TigerNick23
Missouri Fan
Member since Dec 2013
2326 posts

re: Educate me on St. Louis ribs
Mark my words, R...I...B...S.... A...R...E.... N...A...S...T...Y If I was dying of hunger in the middle east I would eat sand instead


MizzouSoftballFan
Missouri Fan
Missouri
Member since Oct 2013
86 posts

re: Educate me on St. Louis ribs
For ribs 200 deg. for 6-8 hrs. pulled pork 225-240 deg. until inside reaches 205 deg. will fall apart. For wings pieces put 1c. sugar, 1c. brown sugar, 1c. paprika, 1/4c. onion power, 1/4c. garlic powder, 1/4c salt in bowl and coat wings smoke 2 1/2-3 hrs. dip in warm honey as you take them out of smoker. If you want them to have a little bite add 2T. cayenne pepper
This post was edited on 3/23 at 2:56 pm


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KCM0Tiger
Missouri Fan
Kansas City, Missouri
Member since Nov 2011
7463 posts

re: Educate me on St. Louis ribs
Pulled pork or KC burnt ends


Sleeping Tiger
Member since Sep 2013
6663 posts

re: Educate me on St. Louis ribs
quote:

Pulled pork or burnt ends


Yes, the best.

This is where I insert a plug for Bogart's in Soulard. It's better than Pappy's.


deeprig9
Georgia Fan
Athens
Member since Sep 2012
14991 posts

re: Educate me on St. Louis ribs
What about Oklahoma Joes?


Sleeping Tiger
Member since Sep 2013
6663 posts

re: Educate me on St. Louis ribs
quote:

What about Oklahoma Joes?



Joes is over in KC.

I've never had it, but it's probably better than the best we have in StL.



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