Educate me on St. Louis ribs | SECRant.com
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deeprig9
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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!







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Remote Controlled
Missouri Fan
SoCal
Member since Apr 2013
2677 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.






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deeprig9
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Member since Sep 2012
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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?






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deeprig9
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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
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Member since Oct 2011
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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
Missouri Fan
SoCal
Member since Apr 2013
2677 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.






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TigerNick23
Missouri Fan
Kansas City, Mo
Member since Dec 2013
1452 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.





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deeprig9
Georgia Fan
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re: Educate me on St. Louis ribs


Good BBQ music.


Crossroads... Cream
LINK






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wstorie44
Missouri Fan
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Member since Dec 2012
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re: Educate me on St. Louis ribs


Have you lost you mind nick good ribs are fricking badass





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Remote Controlled
Missouri Fan
SoCal
Member since Apr 2013
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re: Educate me on St. Louis ribs




Pulled Pork is where it's at.

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






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deeprig9
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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
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Member since Dec 2013
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re: Educate me on St. Louis ribs








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Sleeping Tiger
Member since Sep 2013
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re: Educate me on St. Louis ribs


quote:

Let me help you, ribs our disgusting!


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






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wstorie44
Missouri Fan
Farmington
Member since Dec 2012
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re: Educate me on St. Louis ribs


Great thread gettn me hungry though





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TigerNick23
Missouri Fan
Kansas City, Mo
Member since Dec 2013
1452 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





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MizzouSoftballFan
Missouri Fan
Missouri
Member since Oct 2013
72 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
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Kansas City, Missouri
Member since Nov 2011
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re: Educate me on St. Louis ribs


Pulled pork or KC burnt ends





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Sleeping Tiger
Member since Sep 2013
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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.






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deeprig9
Georgia Fan
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Member since Sep 2012
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re: Educate me on St. Louis ribs


What about Oklahoma Joes?





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Sleeping Tiger
Member since Sep 2013
6095 posts
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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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