How to Cook St. Louis Style Ribs on the Grill?
St. Louis style ribs, a BBQ staple, are cooked by trimming spare ribs into a rectangular shape, then seasoning and grilling them low and slow with indirect heat until tender and flavorful, usually accompanied by a tangy BBQ sauce.
Understanding St. Louis Style Ribs
St. Louis style ribs are a specific cut of pork ribs derived from spare ribs. Unlike baby back ribs, which are cut from the upper portion of the rib cage near the backbone, spare ribs come from the lower portion, closer to the belly. St. Louis style ribs involve removing the sternum, cartilage, and rib tips, resulting in a more uniform and manageable rack. This trimming not only improves their presentation but also makes them easier to cook evenly on a grill. The resulting rectangle is ideal for placement and maximizing surface area for smoke penetration.
Why Grill St. Louis Style Ribs?
Grilling St. Louis style ribs offers a unique combination of flavors and textures that’s hard to beat. The direct heat, combined with smoky goodness from charcoal or wood chips, creates a delightful bark – that crispy, flavorful crust on the outside. Unlike oven-baked or slow-cooked ribs, grilling provides a more robust, charred flavor profile. Furthermore, grilling is a more social and engaging cooking experience, perfect for outdoor gatherings and barbecues. The whole process is just more fun.
The Essential Process: A Step-by-Step Guide
Mastering St. Louis style ribs on the grill involves a few key steps:
- Preparation: Trim the spare ribs into the St. Louis style cut. This involves removing the sternum, cartilage, and rib tips.
- Seasoning: Apply a generous amount of dry rub to both sides of the ribs. Popular choices include combinations of paprika, brown sugar, garlic powder, onion powder, salt, and pepper.
- Grilling (Indirect Heat): Set up your grill for indirect heat. This typically means placing charcoal on one side of the grill and leaving the other side empty. Place the ribs on the empty side, away from the direct heat.
- Maintaining Temperature: Aim for a grill temperature of around 225-250°F (107-121°C). Use a grill thermometer to monitor the temperature accurately.
- Smoking: Add wood chips (such as hickory, apple, or pecan) to the charcoal for added smoke flavor. Soak the wood chips in water for about 30 minutes before adding them to the grill to prevent them from burning too quickly.
- The 3-2-1 Method (Optional): This popular method involves smoking the ribs for 3 hours, wrapping them in foil with liquid (apple juice, beer, or BBQ sauce) for 2 hours, and then unwrapping them and glazing them with BBQ sauce for the final hour. This method isn’t strictly necessary but helps guarantee tender ribs.
- Checking for Doneness: The ribs are done when they are tender and the meat easily pulls away from the bone. You can use a toothpick or thermometer to check for doneness. Internal temp between 195-205F (90-96C) is best.
- Resting: Let the ribs rest for at least 15-20 minutes before slicing and serving.
Common Mistakes to Avoid
Even with a solid understanding of the process, some common mistakes can derail your rib-cooking efforts:
- Overcooking: Overcooked ribs become dry and tough. Monitoring the temperature and using a meat thermometer is crucial.
- Undercooking: Undercooked ribs are tough and chewy. Ensure the ribs are cooked to an internal temperature of 195-205°F (90-96°C).
- Using Direct Heat: Cooking ribs directly over high heat will result in burnt outsides and uncooked insides. Indirect heat is essential for tender, evenly cooked ribs.
- Not Applying Enough Rub: A generous layer of dry rub is essential for flavor. Don’t be afraid to season liberally.
- Opening the Grill Too Often: Frequent opening of the grill lets out heat and smoke, prolonging the cooking time. Resist the urge to peek too often.
- Ignoring Temperature Control: Fluctuating grill temperatures can lead to uneven cooking. Use a grill thermometer and adjust the vents as needed to maintain a consistent temperature.
Choosing the Right Grill
The type of grill you use can influence the final product.
- Charcoal Grills: Charcoal grills provide the best smoky flavor. Using a charcoal grill requires some skill in temperature control.
- Gas Grills: Gas grills offer convenience and precise temperature control. While they may not impart as much smoky flavor as charcoal grills, they are a good option for beginners. Use a smoker box filled with wood chips to add smoke flavor.
- Pellet Grills: Pellet grills offer a “set it and forget it” approach to smoking. They automatically feed wood pellets to maintain a consistent temperature and produce a flavorful smoke.
Dry Rub Recipe
A good dry rub is the foundation of delicious St. Louis style ribs.
| Ingredient | Amount |
|---|---|
| Paprika | 4 tablespoons |
| Brown Sugar | 4 tablespoons |
| Garlic Powder | 2 tablespoons |
| Onion Powder | 2 tablespoons |
| Kosher Salt | 2 tablespoons |
| Black Pepper | 1 tablespoon |
| Cayenne Pepper | 1 teaspoon |
Mix all ingredients thoroughly and store in an airtight container. Apply generously to ribs at least 30 minutes before grilling, and preferably a few hours before.
Frequently Asked Questions (FAQs)
How do I trim spare ribs into St. Louis style?
Trimming spare ribs involves removing the sternum (breastbone), cartilage, and the flap of meat (rib tips) along the bottom edge. Use a sharp knife to cut along the bone line of the sternum. Then, trim the rib tips to create a rectangular shape. You can save the trimmings for stock or grilling separately.
What’s the ideal internal temperature for St. Louis style ribs?
The ideal internal temperature for St. Louis style ribs is between 195-205°F (90-96°C). At this temperature, the collagen breaks down, resulting in tender and juicy ribs. Use a meat thermometer to accurately check the temperature.
What kind of wood chips should I use for smoking ribs?
Popular choices for smoking ribs include hickory, apple, cherry, and pecan wood chips. Hickory provides a strong, smoky flavor, while apple and cherry wood offer a milder, sweeter flavor. Experiment to find your preferred combination. Soak your wood chips to reduce the likelihood of flare-ups and encourage longer, more consistent smoking.
How long does it take to cook St. Louis style ribs on the grill?
Cooking time varies depending on the grill, temperature, and thickness of the ribs. Generally, it takes 4-6 hours to cook St. Louis style ribs on the grill at 225-250°F (107-121°C). Use the internal temperature as your guide for doneness.
What is the 3-2-1 method for ribs?
The 3-2-1 method involves smoking the ribs for 3 hours, wrapping them in foil with liquid for 2 hours, and then unwrapping them and glazing them with BBQ sauce for the final hour. This method helps to tenderize the ribs and create a moist, flavorful finished product.
Can I use a gas grill to cook St. Louis style ribs?
Yes, you can use a gas grill to cook St. Louis style ribs. Set up the grill for indirect heat by turning off one or two burners. Use a smoker box filled with wood chips to add smoke flavor. Monitor the temperature closely and adjust the burners as needed.
How do I prevent my ribs from drying out on the grill?
To prevent ribs from drying out, maintain a consistent temperature, avoid overcooking, and consider basting them with a mixture of apple juice and vinegar every hour. The 3-2-1 method also helps to keep the ribs moist.
What’s the best way to store leftover ribs?
Allow the leftover ribs to cool completely before wrapping them tightly in plastic wrap and foil. Store them in the refrigerator for up to 3-4 days. Reheat them in the oven or on the grill until warmed through.
Should I remove the membrane on the back of the ribs?
Removing the membrane on the back of the ribs is recommended, as it can become tough and chewy during cooking. Use a knife to loosen a corner of the membrane and then pull it off with a paper towel for a better grip. Removing the membrane enhances tenderness.
How do I tell when my ribs are done without a thermometer?
If you don’t have a thermometer, you can use the “bend test” to check for doneness. Pick up the rack of ribs with tongs. If the ribs bend significantly and the meat cracks along the surface, they are likely done. The meat should pull easily from the bone.
What’s the best BBQ sauce to use on St. Louis style ribs?
The best BBQ sauce is a matter of personal preference. However, a tangy, slightly sweet BBQ sauce complements the smoky flavor of St. Louis style ribs particularly well. Experiment with different sauces to find your favorite.
Can I cook St. Louis style ribs indoors?
While grilling provides a unique flavor, you can also cook St. Louis style ribs indoors using an oven or slow cooker. The cooking times will be longer, but the results can still be delicious. Use liquid smoke in the rub for flavor.