Fire up your BBQ for this delectable treat straight from the heart of St. Louis. Here’s a step-by-step recipe to ensure the perfect blend of smoke, spice, and everything nice. For a visual walkthrough, don’t forget to check out this video from Food With Nick - video guide.
Get ready to conquer the grill with this irresistible recipe! Gather the following ingredients to embark on your flavorful journey towards the perfect St. Louis-Style Ribs.
Ingredients:
Pit Boss Competition Blend pellets
Traeger Pork & Poultry Rub
Brown sugar
Butter
Honey
BBQ sauce
Mustard
Apple cider vinegar
St. Louis-style ribs
Preparation (Six hours before): Start with prepping your St. Louis-style ribs. Peel the membrane from the backside and trim any excess fat.
Seasoning: Use mustard as a binder and generously season both sides of the ribs with Traeger Pork & Poultry Rub.
Grill Setup: Set your grill temperature to 225 degrees.
Smoking the Ribs: Place your seasoned ribs bone side down on the grill grate and smoke for 3 hours.
Moisture Maintenance: During the smoking process, occasionally spray ribs with apple cider vinegar to retain moisture and prevent them from drying out.
Prep for the Second Stage: After 3 hours, remove the ribs from the grill and increase the grill temperature.
Wrap It Up: Tear off long sheets of heavy-duty aluminum foil. Layer a line of brown sugar, butter, and honey on the foil. Place the ribs meat side down on this sugary bed and tightly wrap them in the foil.
Back to the Grill: With the meat side down, put the foil-wrapped ribs back on the grill. Cook for another 45 minutes or until the internal temperature of the ribs hits 203 degrees.
Final Touches: Unwrap the ribs and place them back on the rack, bone side down. Slather on your favorite BBQ sauce and add a bit more seasoning. Let them cook for another 15 minutes.
Resting and Slicing: Remove the ribs from the grill and let them rest for 20 minutes before slicing into that mouth-watering goodness.
This recipe follows an approximate 3, 2, 1 method, with 3 hours smoking on the grate, 2 hours wrapped in the foil concoction, and a final 15-30 minutes for the sauce to caramelize on the grate. Enjoy this BBQ masterpiece, worthy of any St. Louis pitmaster!