How to Smoke St. Louis-style Ribs for Beginners
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- Опубліковано 27 сер 2024
- Episode #4
This video illustrates how to smoke a slab/rack of St. Louis-style ribs.
Always exercise caution and safety when handling raw meat as well as using your grill.
NOTICE: INTRODUCTORY SONG “SMOKIN THESE MEATS” USED WITH WRITTEN PERMISSION FROM THE CREATOR, EVAN GREGORY (THE GREGORY BROTHERS), ON JUNE 2, 2022. www.thegregory...
Process:
1. Unpackage ribs and pat dry
2. Remove skirt on bone side of ribs. Remove or score membrane, if desired.
3. Apply a binder
4. Apply rub
5. Place on cooling rack and into refrigerator overnight, uncovered
6. Place in smoker that is heated up to 275 degrees. Meat side up.
7. Spritz with apple cider vinegar after a couple of hours
8. When ribs get to a reddish brown/golden color, spritz them, mop with a barbecue/finishing sauce, then spritz again
9. After 20 minutes, remove ribs from smoker, place ribs meat side down on butcher paper, then spritz/mop/spritz the bone side, then wrap the ribs up in the butcher paper and place back in smoker, meat side up.
10. Continue smoking until a toothpick can slide easily in and out of the meat between the bones
11. Remove from smoker and let rest for 30 minutes
12. Turn slab over to bone side and slice between the bones.
13. Enjoy!
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I used the following items in this video:
Black gloves: pristine-suppl...
Duck Fat Spray: www.amazon.com...
White cutting board: www.amazon.com...
Trimming knife: www.amazon.com...
Carving knife: www.amazon.com...
Smoker Box: www.bbqguys.co...
16-mesh course ground black pepper: lanesbbq.com/p...
Grill father Johnny, we love you.
Thanks for your support!!!
Awesome job, Grillfather Johnny! Love your content!
Thanks for your comment and support for the channel!!
As soon as i heard the song i subscribed 😂
What are the benefits of using duck fat vs something like olive oil?
Thanks for asking! It's a healthier version of fat than other binders. Plus it adds to the overall flavor profile and helps with the browning process (bark/crust formation) of the meat.
No taste test. That's a thumbs down. But extensive video with lots of info.
Appreciate the feedback!