These St. Louis Style Ribs are dry rubbed in a spicy, salty combination of toasted spices, slathered with mustard, and can be cooked either in your oven or on your grill. The apple mop sauce guarantees moist, juicy St Louis ribs! Show
St. Louis Style Ribs are tender and moist. They’re fatty and full of flavor, and actually very easy to grill! With the right rub and the right technique, the meat will fall off the bone and melt in your mouth. Use your favorite BBQ sauce for basting and serving. Having a hard time deciding? Check out any of my homemade BBQ sauces:
There’s a lot that goes into making St. Louis style ribs, so let’s get right into it! Be sure to see the recipe card for a full list of ingredients and additional tips on how to make an absolutely flawless grilled rib. INGREDIENT NOTES AND SUBSTITUTIONS
HOW TO MAKE ST LOUIS RIBS ON THE GRILL
HOW TO MAKE ST LOUIS RIBS IN THE OVEN
What is the difference between St Louis Ribs and regular ribs?Did you know that St. Louis Style Ribs doesn’t refer to a dry rub or BBQ sauce, but the cut of the rib itself. Did you know that the sparerib comes from the belly area and are typically fatter with more meat on them. St. Louis style ribs have less meat than your average spare rib, and the cartilage and breastbone having been trimmed away. This makes them flat and uniform in shape with meat that is fatty and full of flavor. (Image credit: Christine Gallary)Do St. Louis style ribs have a membrane?St Louis ribs do come with a membrane, like most spare rib cuts, and it’s always best to remove the membrane before seasoning and cooking. Ask your butcher, or most come removed these days. The membrane is tough and will prevent the interior meat from taking in the rub. If removing yourself, simply slide a knife beneath the membrane and pull at an angle to remove it from the meat. How long should rub be on ribs before cooking?You want to apply a dry rub for at least 30 minutes to let the meat absorb the spices and seasonings. You can marinate for up to 8 hours, which is ideal. Dry rubs are a great option for preparing in the morning and grilling later in the afternoon! How do I know when my St Louis ribs are done?The internal temperature of the meat should be 185°F and the meat will draw back and expose about 1/2″ to 3/4″ of the rib bone. This recipe post, originally published on Kevin Is Cooking February 2016, has been updated with new content, photos and/or video in June, 2022.
Dry Rub
Grill Method
Oven Baked Method
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Calories: 770kcal | Carbohydrates: 45g | Protein: 60g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 223mg | Sodium: 1173mg | Potassium: 1302mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1670IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 5.2mg How long does it take to cook St Louis ribs at 350?Preheat oven to 350F. Place rack in the middle. Wrap ribs in aluminum foil. Place ribs on a baking sheet and bake for 2 hours, or a little less, until tender.
How long does it take to cook St Louis ribs at 275?In regards to timing, if you maintain a smoking temperature between 225°F-275°F, St. Louis style ribs will usually take 5-6 hours to be perfect and Baby Back ribs will take 3-4 hours.
How long does it take to cook St Louis ribs at 250?How long to smoke st Louis ribs at 250 degrees? If you're smoking your ribs at 250 degrees, you'll need to cook them for 3-4 hours.
What temperature should St Louis ribs be cooked to?First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly.
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