Pork

St. Louis Ribs 101

Prep Time: 10 min

Cook Time: 5 hrs

Difficulty: Intermediate

Looking for a simple recipe for ribs that will leave folks talking? With St. Louis Ribs you'll have a heavenly finished product that you'll be proud to serve.

Instructions

Step 1: Preheat recteq to 250°F.
Step 2: Lay each rack of ribs on a cutting board with the membrane facing up. Using a butter knife, insert in-between the bone and membrane to make it easier to remove the membrane. If needed, use a small knife to trim excess fat.
Step 3: Smear 2 tablespoons of yellow mustard over each rack of ribs. Season liberally with Ron's Screamin' Pig Rub and Rossarooski's Honey Rib Rub. Allow the ribs to sweat on the counter for 15-20 minutes.
Step 4: Add the ribs to the recteq and smoke for 2.5-3 hours until the bark is dark and the ribs look delicious.
Step 5: For each rack of ribs, you will need 2 sheets of heavy duty foil a few inches longer than the length of the ribs. Lay both sheets of foil flat, pour 1/4 cup of recteq gourmet sauce in the middle of the foil.
Step 6: Lay one rack of ribs meat side down in the sauce and pour an additional 1/4 cup of recteq Mild Gourmet BBQ Sauce over the ribs.
Step 7: Bring the sides of the foil together and seal tightly, being careful not to poke a hole in the foil when wrapping around the bones. Seal tightly. Repeat for the second rack of ribs.
Step 8: Place the ribs back on the recteq for 90-120 minutes. Be sure to put meat side down. Allow the ribs to braise until the desired texture is reached. Internal rib temp should be around 205°F-207°F for a rib with a bit of bite.
Step 9: Unwrap the ribs and place back on the recteq for 20-30 minutes.
Step 10: Tip: For fall-off-the-bone ribs, cook a bit longer while wrapped.

Ingredients

Serving Sizes

Ribs

1 St. Louis Rib Rack(s)
2 tablespoon(s) Yellow Mustard
1 tablespoon(s) Ron's Screamin' Pig Rub
3 tablespoon(s) Rossarooski's Honey Rib Rub

Sauce

¹/₂ cup(s) recteq Mild Gourmet BBQ Sauce

Tools Needed

Cutting Board
Butter Knife
Aluminum Foil

Step 1: Preheat recteq to 250°F.
Step 2: Lay each rack of ribs on a cutting board with the membrane facing up. Using a butter knife, insert in-between the bone and membrane to make it easier to remove the membrane. If needed, use a small knife to trim excess fat.
Step 3: Smear 2 tablespoons of yellow mustard over each rack of ribs. Season liberally with Ron's Screamin' Pig Rub and Rossarooski's Honey Rib Rub. Allow the ribs to sweat on the counter for 15-20 minutes.
Step 4: Add the ribs to the recteq and smoke for 2.5-3 hours until the bark is dark and the ribs look delicious.
Step 5: For each rack of ribs, you will need 2 sheets of heavy duty foil a few inches longer than the length of the ribs. Lay both sheets of foil flat, pour 1/4 cup of recteq gourmet sauce in the middle of the foil.
Step 6: Lay one rack of ribs meat side down in the sauce and pour an additional 1/4 cup of recteq Mild Gourmet BBQ Sauce over the ribs.
Step 7: Bring the sides of the foil together and seal tightly, being careful not to poke a hole in the foil when wrapping around the bones. Seal tightly. Repeat for the second rack of ribs.
Step 8: Place the ribs back on the recteq for 90-120 minutes. Be sure to put meat side down. Allow the ribs to braise until the desired texture is reached. Internal rib temp should be around 205°F-207°F for a rib with a bit of bite.
Step 9: Unwrap the ribs and place back on the recteq for 20-30 minutes.
Step 10: Tip: For fall-off-the-bone ribs, cook a bit longer while wrapped.

Chef Pairings

While you’re smoking your St. Louis ribs low and slow, prep up some delicious sides like coleslaw or our Green Jacket Salad.