Toms St Louis Style Rib Rub Food

FALL OFF THE BONE ST LOUIS STYLE RIBS RECIPE

Steps:

• Remove membrane from back of ribs
• Apply a liberal amount of rub to ribs
• Wrap in plastic wrap, let rest for 2 to 24 hours
• After rest, remove plastic wrap and add more rub liberally
• Start grill
• Get grill/smoker to stable temperature (225 to 250 degrees)
• Add smoking wood chips.
• Put ribs on, meat side up
• Cook for 2 to 2 and one-half hours
• Remove ribs from grill
• Lay ribs onto heavy-duty tin foil, add honey and butter equally to each side.
• Seal ribs in tin foil, place back on the grill for 1 to 1 and one-half hour.
• Remove ribs from grill, remove ribs from tin foil
• Add more heat to grill, if needed
• Place ribs back on the grill over heat for app 5 minutes each side
• Cover in BBQ sauce
• Cook each side for app 10 minutes, allowing the sauce to caramelize.
• Remove from grill, set aside for 5 to 10 minutes
• Cut into individual portions.

TRADITIONAL RUB FOR ST. LOUIS RIBS

Steps:

• About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
• Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

ST. LOUIS-STYLE GRILLED RIBS

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.

TOM'S ST. LOUIS STYLE RIB RUB

Steps:

• Mix and rub on meat before grilling.