re: Educate me on St. Louis ribs

I tried to go there once and couldnt get in the parking lot, not even in the grass, it was only 11am i thought i was gonna be early.

Oklahoma Joes is the best I have had. In St.Louis though......Pappys, Bogarts, and Sugarfire.

link?

I've had Q all over the country, and Okie Joes is a notch above everyone else.

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they've got like 4 locations now. Has anyone tried any of the those?

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They have three that I know of. I've been to all three, and all three are excellent. When I went to the two new ones, they didn't have as long of a line as the original usually has.

TigerNick23

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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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frick YOU, NICK! RIBS ARE GOD'S GIFT TO MANKIND. ANYONE WHO DOESN'T CONSIDER RIBS TO BE ABSOLUTLY INCREDIBLE FOOD IS MORE THAN LIKELY A GIRLYMAN WEARING PINK PANTIES THAN A REAL MAN.

G...T...F...O!

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One of the best in KC. Best pulled pork you can ever hope to find.

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Okie Joes is my favorite joint. In my opinion the ribs there are average. If anyone ever goes you have to get the Jumbo Smokie Joe. It is pulled pork and chopped beef on one glorious sammich. If pulled pork is not your thing get the Jumbo Z Man. While it is not on the menu in Jumbo form it does exist. You just have to order it. It is brisket with provelone cheese and an onion ring. If you catch them on the right day you can get burnt ends. those melt in your mouth, not in your hand.
Lucky for me I'm going Friday!

I second your opinion of jack stack. they do some fine ribs.

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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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Ahhhhhhhhh, Smoking Ribs 101

The first time I saw St. Louis Style Ribs on a menu I looked at my woman and pointed to it. She said "is that actually a thing?!" So, I had to ask someone if it was, being from KC and all. That's when I learned it was just a style of cut.

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

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Agreed. St. Louisians are avid grillers and BBQrs. No self respecting St. Louisian would own a home without a place to grill or smoke in their backyard. Even old German style of brats, dogs, and burgers, with relishes and mustards.

Restraunts in St. Louis don't compete with that. Italian food is best to go out to eat.