St Louis Style Ribs
This week we invite the St Lois Rams into Raymond James Stadium. St Louis Style BBQ kind of gets lost in the shuffle between Kansas City and Memphis. Pork spare ribs are definitely the most famous of St Louis’ barbeque. These ribs are different from most areas because of the areas sweet BBQ sauce. These ribs fall off the bone and are super easy to make. I invite you all to try your hands at this very good rib recipe and if you can’t make them, come try them at the tailgate.
Ingredients
- 1-(2-3 lb)rack of pork spare ribs
- Water soaked hickory logs or wood chips
- Dry Rub (recipe follows)
- St Louis Style BBQ Sauce (recipe follows)
- Spray bottle with apple juice or apple brine if available
Dry Rub
- ¼ cup paprika
- ¼ cup brown sugar
- 3 tablespoons fresh ground black pepper
- 3 tablespoons salt
- 3 tablespoons cocoa powder
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon cayenne powder
- 1 tablespoon cumin
- 1 teaspoon coriander
St Louis Style BBQ Sauce
- 3 cups ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup Dijon mustard
- 1 small onion, minced
- 3 cloves garlic, minced
Directions
Wash ribs in cold water and pat dry. Once ribs are dry, remove membrane from back of ribs. Mix all dry rub ingredients together in a bowl. Thoroughly coat the ribs with the dry rub. After the ribs are coated, wrap with plastic wrap and refrigerate overnight.
For the sauce, mix the ingredients in a medium saucepan. Simmer the sauce for about 15 minutes to combine all the flavors. Stir and put to the side or refrigerate until needed.
The next day heat the smoker or indirect grill to 225 to 250 degrees F. Add soaked wood chips to the fire as needed to create the perfect smoking environment. Place the ribs in the smoker. Cook the ribs for about 2-3 hours or until they reach a temperature of 190 degrees. Spray the ribs with the apple juice every 15-20 minutes to help keep moist. Once ribs reach temperature remove them and double wrap them in aluminum foil.
Once you reach your tailgate spot, heat a grill for medium-high direct heat. Remove the ribs from the foil and place on the grill. Using a basting brush, baste the ribs with the St Louis Style BBQ sauce. Thoroughly coat both sides of ribs while grilling. Grill each side for 5-6 minutes or until the sauce begins to caramelize. Remove ribs from grill and allow to cool for 15 minutes. Using a good knife carve the ribs into desired portions.
*This recipe yields 4 servings. Make sure you increase all amounts equally when tailgating with more friends.
“Tailgate with attitude.”
Chef Red
