How To make Barbequed Ribs, Missouri Style
2 tb Salt
1/4 c Sugar
2 tb Cumin, ground
2 tb Pepper, black, fresh ground
2 tb Chili powder
4 tb Paprika
2 ea Racks of 3/down pork ribs**
BASTING SAUCE:
1 3/4 c Vinegar, white
2 tb Hot pepper sauce
2 tb Sugar
1 tb Salt
1 tb Pepper, black, fresh ground
The term "3/down" refers to the weight of the ribs. In this case, it is three pounds or less for each slab of 10 to 12 ribs. Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn; solow cooking infuses spices. Remove from oven. (ribs may now be covered and refrigerated up to 2 days before grilling) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve. Note: Recipe is easily halved or doubled. Keep 2:1 proportion of sauce to rub. -----
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3-2-1 St. Louis Ribs
Use this 3-2-1 technique for perfect ribs!
225° for 3 hours (spray every 30 minutes with apple juice) 2 hours wrapped with bbq sauce and apple juice. Lastly, smoke them for 1 more hour uncovered with more sauce. #ribs #321ribs #ribrecipe #smokedribs #stlouisribs #shorts #downsyndrome
St Louis style pork ribs smoked in a Weber
St Louis style pork ribs smoked in a weber is one of the best things you can cook up.
This recipe shows you not only how to prep your ribs but also how to make a dry rub that you can use on any cut of pork, poultry and fish.
I’ll go through BBQ set up, temps to cook at, what smoking wood I use and what I’m looking for at each stage of the cook, from bark formation, to wrapping the ribs.
Once you have watched this video, you’ll be smashing out ribs each weekend.
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Ingredients:
Pork Ribs
Rub:
4 tablespoons of sweet paprika
3 tablespoons of brown sugar
2 tablespoons of kosher salt
1 tablespoon of coarsely ground black pepper
2 teaspoons of mustard powder
2 teaspoons of garlic powder
2 teaspoons of onion powder
¼ teaspoon of cayenne pepper
Wrap:
75 grams of unsalted butter
3 tablespoons of honey
4 tablespoons of brown sugar
Items Used:
57cm (22”) Weber Kettle
Chimney Starter
Feeds: 1 to 2
Preparation Time: 1 hour
Cook Time: 3 hours
Cuisine: Australian / American
Hydration: 6 x beers
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St. Louis-Style Cubano BBQ Pork Ribs
These ribs, which are a merger of Cuban and American cuisines, are so tender and flavorful. John Verlinden of Mucho Gusto shares his technique for adding a flavorful rub, then roasting and grilling the ribs.
Smoked St Louis Ribs
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St Louis Cut Pork Ribs
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