St. Louis-style ribs are a popular style of pork ribs that are cut from the lower part of the pig's rib cage after the top section of the ribs is removed to create a more uniform rectangular shape. These ribs are known for their meatiness, tenderness, and rich flavor.
To prepare St. Louis-style ribs, you will need to remove the membrane on the underside of the ribs. This can be done using a sharp knife to loosen a corner of the membrane, then using your fingers to grip and pull the membrane off the ribs. Removing the membrane helps to tenderize the meat and allows the flavors to penetrate the meat more fully.
Next, you can season the ribs with a dry rub of your choice, which typically includes a blend of spices like paprika, brown sugar, garlic powder, and black pepper. You can also marinate the ribs overnight in a mixture of barbecue sauce and other seasonings to infuse the meat with additional flavor.
When it comes time to cook the ribs, the best way to prepare them is to use a low and slow method, such as smoking or slow-roasting in the oven. This allows the meat to cook through evenly and develop a smoky, caramelized crust on the outside.
For smoking, set up your smoker to maintain a temperature of 225-250°F (107-121°C) and smoke the ribs for 3-4 hours, or until the meat is tender and pulls away from the bone easily.
Alternatively, you can slow-roast the ribs in the oven at 250°F (121°C) for 3-4 hours, or until the meat is tender and fully cooked through. Baste the ribs with barbecue sauce periodically during cooking to keep them moist and flavorful.
Once the ribs are done, let them rest for 10-15 minutes before slicing and serving. Enjoy!
