St. Louis Spare Ribs

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St. Louis Spare Ribs
Recipe Type: Main
Author: Grill Dome Admin
Cook time: 4 hours
Total time: 4 hours
Serves: 3
St. Louis spare ribs are not a cooking method, but the way ribs are trimmed before cooking. The rip tips, sternum and skirt meat is removed (and cooked at the same time for a snack). St. Louis ribs are often available at the supermarket although it is less expensive to purchase an untrimmed slab and make your own.
Ingredients
  • 1 slab Spare Ribs, trimmed to a St. Louis cut.
  • ½ Cup White Vinegar
  • ½ Cup Cackalacky® Spice Mustard™ or your favorite spicy mustard
  • ½ Cup Porcine Powder
  • 1 Cup Apple Apple Sauce
  • 1 ½ Cup Pig Slather
  • 4 Cups Jack Daniel’s Oak chips, soaked for one hour
Instructions
  1. After trimming the ribs, soak the ribs and trimmings in one gallon of cold water with ½ Cup of white vinegar for 30 minutes. Remove from the bath and pat dry.
  2. Using a pastry brush, paint both sides of the trimmed rack with a thin layer of mustard and liberally season with pig rub. Wrap the rack with food film and refrigerate 4 to 6 hours.
  3. Prepare the smoker from indirect cooking using lump charwood. Add 2 cups of the drained wood chips to the coals. When the temperature stabilizes a 225 degrees F. add the ribs, bone side down, and the trimmings. Close the cover and cook for 2 hours. Brush the ribs with apple sauce, add the remaining wood chips and continue cooking for another 2 hours. Brush with apple sauce again and check to see how close the ribs are to being done. (The ribs might be done in 4 hours or could take up to 6 hours depending on the heat of the smoker, the tenderness of the ribs and the Zen of barbeque.)
  4. When the ribs are done, remove them from the smoker. Brush with Pig Slather, if desired, and wrap in heavy duty aluminum foil. Allow the ribs to rest for 10 to 15 minutes before slicing into serving pieces.
  5. Serve remaining warmed Pig Slather as a table sauce.
  6. To cook the ribs on a charcoal grill:
  7. Fill a chimney starter with hardwood charcoal and light. When the coal become ash-covered, pour the charcoal into the grill and divide into two piles, one each side of the grill. Place a disposable aluminum pan between the coals. Cover the grill.
  8. Monitor the grill temperature using a remote-reading thermometer. When the grill temperature stabilizes around 225 degrees F. add 2 cups of drained wood chips to the coals and place the ribs on the cooking grate over the drip pan.
  9. Cover the grill and adjust the top vent to regulate the amount of smoke.
  10. To maintain a stable cooking temperature, the grill may need to be refueled with pre-lit coals every hour or so. Place 3 or 4 handfuls of hardwood in the chimney and light the coals about 10 minutes before adding them to the grill. Add more drained wood chips when refueling.
  11. If the grill gets too hot, close the bottom vents to reduce the temperature. Check temperature every 30 to 45 minutes and refuel as needed.
  12. After 2 hours of cooking, baste the ribs with apple sauce and continue cooking for another 2 hours or until a toothpick can be easily inserted into the ribs. Remove the ribs from the grill, wrap in heavy-duty aluminum foil and let them rest for 10 to 15 minutes before slicing.
Notes

Recipe Submitted by: Mike Stines (Grill Dome Community)
Courtesty of: www.CapeCodBBQ.com

 

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