St Louis Pork Ribs On The Grill Food

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BARBECUE ST. LOUIS PORK RIBS



Barbecue St. Louis Pork Ribs image

Provided by Alton Brown

Time 6h5m

Yield 6 servings

Number Of Ingredients 12

2 teaspoons paprika
1 1/2 teaspoons whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
3 slabs St. Louis style ribs, 2 to 3 pounds each
4 tablespoons kosher salt
1/3 cup spicy brown mustard
Special equipment: Smoker and 4 ounces hickory or oak wood chunks or chips

Steps:

  • Set a smoker to 225 degrees F.
  • Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.
  • Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.
  • Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.
  • Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.
  • Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. 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. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.

ST. LOUIS-STYLE GRILLED RIBS



St. Louis-Style Grilled Ribs image

Curry powder is the secret ingredient in my special barbecue rub. It, along with a handful of other dried spices that I always keep in my pantry, gives such intense flavor to these meaty ribs that you don't even need sauce. They are fall-off-the-bone tender.

Provided by Kardea Brown

Categories     main-dish

Time 6h15m

Yield 6 to 8 servings

Number Of Ingredients 15

2 slabs St. Louis style ribs (5 to 6 pounds each)
1 1/2 cups Dijon mustard
1 cup Miss Brown's Rib Rub, recipe follows
1 cup apple juice
Barbecue sauce, optional
1/3 cup garlic powder
1/3 cup onion powder
1/3 cup smoked paprika
1/3 cup dark brown sugar
2 tablespoons curry powder
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons celery seeds
2 teaspoons chili powder
2 teaspoons ground cumin

Steps:

  • Prepare a grill for indirect cooking (with one side lit and the other side unlit) and heat to between 230 and 235 degrees F.
  • Brush the ribs on both sides with the Dijon mustard. Rub both sides with Miss Brown's Rib Rub.
  • Place the ribs on the unlit side of the grill. Close the lid and cook until beginning to brown, about 45 minutes. Uncover and spritz with the apple juice in a spray bottle. Close the lid and cook for 3 more hours. Wrap the ribs tightly with aluminum foil and cook until the ribs begin to become tender, 1 more hour.
  • Unwrap the ribs and cook until very tender, 30 minutes to 1 hour longer. (Brush on sauce if you'd like during last hour of cooking.) Remove the ribs from the grill. Let stand for 5 minutes, then slice and serve.
  • Stir together the garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seeds, chili powder and cumin in a medium bowl. Store in an airtight container for up to 1 month.

ST. LOUIS PORK RIBS ON THE GRILL



St. Louis Pork Ribs on the Grill image

You have to ask the butcher for St. Louis ribs. These are meaty pork ribs with the brisket bone removed. On the grill, they are fantastic! Ask anyone west of the Mississippi!

Provided by KathyP53

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

5 lbs st. louis-style pork ribs
1/2 cup vegetable oil
1 1/2 cups chopped yellow onions
4 garlic cloves, minced
1 cup tomato paste
1 cup cider vinegar
1/2 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes

Steps:

  • Marinade: Heat vegetable oil in large saucepan over low heat. Add onions and garlic and saute for 10 minutes, until the onions are translucent but not browned. Add tomato paste, vinegar, honey, worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered over low heat fro 30 minutes. Set aside half of the marinade for serving.
  • Meanwhile, preheat oven to 350 degrees. Place the ribs on a baking sheet, slather both sides with marinade, and bake for 1 hour.
  • Place ribs on hot grill and cook for 3-5 minutes until one side is nicely browned. Turn the ribs and close the cover of the grill, making sure vents are open enough to allow airflow, but not so much that there are flames around the meat. Grill the ribs for 10 more minutes, turning if necessary.
  • Place ribs on a platter, brush with reserved marinade, and wrap tightly in aluminum foil. Allow to rest for 10-15 minutes. Slice between ribs and serve hot with the remaining reserved marinade for dipping.

Nutrition Facts : Calories 1710.4, Fat 117.7, SaturatedFat 37.6, Cholesterol 348.8, Sodium 3295.4, Carbohydrate 64.3, Fiber 5.9, Sugar 45.2, Protein 97

EASY ST. LOUIS-STYLE PORK RIBS ON GAS GRILL



Easy St. Louis-Style Pork Ribs on Gas Grill image

Easy and delicious backyard ribs made by you. Get ready to enjoy a delicious, messy dinner!

Provided by Aubree Rose

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time 3h16m

Yield 8

Number Of Ingredients 2

4 pounds St. Louis-style pork ribs, cut into 6-inch sections
2 cups barbeque sauce, or to taste

Steps:

  • Heat one side of a gas grill to 300 degrees F (150 degrees C).
  • Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill.
  • Place ribs bone-side up on the unheated side of the grill; close grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more.
  • Baste ribs with barbeque sauce. Transfer to the heated side of the grill; cook for 2 minutes with the lid closed. Flip and baste second side with barbeque sauce. Cook for 2 minutes with the lid closed. Flip and baste first side with more barbeque sauce. Cook for 2 minutes with the lid closed.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 22.7 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.4 g, Protein 28.8 g, SaturatedFat 11 g, Sodium 791.6 mg, Sugar 16.3 g

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