How to cook st louis style pork ribs – Hey there, ready to learn how to cook some bomb St Louis style pork ribs? Let’s get started with the basics!
What You’ll Need:
First things first, you gotta gather up your ingredients. You’ll need some St Louis style pork ribs (obviously), your favorite BBQ rub, BBQ sauce, aluminum foil, and a grill or smoker. Make sure you have all your tools and seasonings ready to go before you start cooking.
Preparation:
Start by preheating your grill or smoker to around 225-250 degrees Fahrenheit. While it’s heating up, remove the membrane from the back of the ribs and season them generously with your BBQ rub. Let them sit at room temperature for about 30 minutes to let the flavors really soak in.
Cooking:
Once your grill or smoker is nice and hot, it’s time to get those ribs cooking. Place them bone side down on the grill and let them smoke for about 3 hours. Make sure to keep an eye on the temperature and adjust as needed to maintain a consistent heat.
Finishing Touches:
After the ribs have been smoking for 3 hours, it’s time to wrap them in aluminum foil to help them cook through. You can also baste them with your favorite BBQ sauce at this point for some extra flavor. Let them cook for another 2 hours until they are nice and tender.
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Serving:: How To Cook St Louis Style Pork Ribs
Once your ribs are done cooking, let them rest for a few minutes before slicing them up and serving with some extra BBQ sauce on the side. Pair them with some classic sides like coleslaw and cornbread for the ultimate BBQ feast.
Conclusion:
Congrats, you’ve just mastered the art of cooking St Louis style pork ribs! Now you can impress all your friends and family with your newfound BBQ skills. Enjoy every juicy, flavorful bite of those delicious ribs!
FAQs:
1. Can I use a gas grill instead of a smoker?
2. How long should I let the ribs rest before serving?
3. What’s the best type of BBQ rub to use?
4. Can I cook the ribs in the oven instead of on a grill or smoker?
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5. How do I know when the ribs are done cooking?
