St. Louis Style Ribs St. Louis Style Ribs
Prep 25 minutes
Total 5 hours 30 minutes
Serves
US | Metric
Ingredients
  • 1 rack St. Louis cut ribs, unseasoned
  • your favorite hot sauce or mustard
  • your favorite BBQ seasoning
  • ¼ stick of butter, cut in pats
  • ¼ Cup apple juice
  • ¼ Cup agave syrup
  • ¼ Cup raw sugar

St. Louis Style Ribs

This is a general recipe on how I like to cook my St. Louis ribs. This cut comes from the belly area, which makes for a good amount of meat on the bone. St. Louis ribs have generally been trimmed into a more rectangular shape.


favorite
print
like

Instructions

  1. Begin by preparing the ribs. On a sturdy cutting board, trim the ribs as desired.
  2. For "competition" style BBQ, square up the rack, and trim it down to 10 bones. Save the cut off pieces for another cook, if you want (like green chili). Otherwise, leave the rack as-is.
  3. Flip the rack over (meat side down) and using a sharp knife and a piece of paper towel, rip off the silver skin.
  4. Season both sides of the ribs with your hot sauce or mustard, and sprinkle generously with rub.
  5. Allow to sit and sweat for about 20 minutes.
  6. Preheat smoker grill to 225℉.
  7. When grill is hot, place ribs in and allow them to cook, uninterrupted for about 3 hours. Cook until the bark looks nice and the rub doesn't come off when you push on the meat. About 160℉.
  8. Remove ribs from grill and place on a cookie sheet.
  9. Using two large pieces of heavy-duty foil, create wrap for ribs.
  10. Begin by placing ½ of the butter pats on the foil. Add ½ the agave syrup and ½ the raw sugar.
  11. Place ribs in foil, meat side towards the butter/agave/sugar.
  12. Repeat butter/agave/sugar mixture on back of the ribs.
  13. Bring edges of foil together and add just a bit of apple juice.
  14. Wrap tightly and place back in grill at 275℉. Be sure you put them in the grill meat side down.
  15. Continue cooking until they reach 204℉ (about 2 more hours).
  16. Remove from foil, brush with your preferred BBQ sauce and place back on grill for 30-60 minutes, until sauce is set and ribs are tender.
  17. Allow to rest for 10-15 minutes. Slice between bones and enjoy!
St. Louis Style Ribs St. Louis Style Ribs

St. Louis Style Ribs

This is a general recipe on how I like to cook my St. Louis ribs. This cut comes from the belly area, which makes for a good amount of meat on the bone. St. Louis ribs have generally been trimmed into a more rectangular shape.


favorite
print
like
Prep 25 minutes
Total 5 hours 30 minutes
Serves
US | Metric
Ingredients
  • 1 rack St. Louis cut ribs, unseasoned
  • your favorite hot sauce or mustard
  • your favorite BBQ seasoning
  • ¼ stick of butter, cut in pats
  • ¼ Cup apple juice
  • ¼ Cup agave syrup
  • ¼ Cup raw sugar

Instructions

  1. Begin by preparing the ribs. On a sturdy cutting board, trim the ribs as desired.
  2. For "competition" style BBQ, square up the rack, and trim it down to 10 bones. Save the cut off pieces for another cook, if you want (like green chili). Otherwise, leave the rack as-is.
  3. Flip the rack over (meat side down) and using a sharp knife and a piece of paper towel, rip off the silver skin.
  4. Season both sides of the ribs with your hot sauce or mustard, and sprinkle generously with rub.
  5. Allow to sit and sweat for about 20 minutes.
  6. Preheat smoker grill to 225℉.
  7. When grill is hot, place ribs in and allow them to cook, uninterrupted for about 3 hours. Cook until the bark looks nice and the rub doesn't come off when you push on the meat. About 160℉.
  8. Remove ribs from grill and place on a cookie sheet.
  9. Using two large pieces of heavy-duty foil, create wrap for ribs.
  10. Begin by placing ½ of the butter pats on the foil. Add ½ the agave syrup and ½ the raw sugar.
  11. Place ribs in foil, meat side towards the butter/agave/sugar.
  12. Repeat butter/agave/sugar mixture on back of the ribs.
  13. Bring edges of foil together and add just a bit of apple juice.
  14. Wrap tightly and place back in grill at 275℉. Be sure you put them in the grill meat side down.
  15. Continue cooking until they reach 204℉ (about 2 more hours).
  16. Remove from foil, brush with your preferred BBQ sauce and place back on grill for 30-60 minutes, until sauce is set and ribs are tender.
  17. Allow to rest for 10-15 minutes. Slice between bones and enjoy!