How To Grill St Louis Ribs

Grilling St. Louis ribs is a delicious and satisfying way to enjoy a classic barbecue meal. Whether you're a seasoned grill master or a novice cook, mastering the art of grilling St. Louis ribs can take your culinary skills to the next level. In this guide, we'll walk you through the step-by-step process of grilling St. Louis ribs to perfection.

Choosing the Right Ribs

Before you fire up the grill, it’s important to start with the right cut of ribs. St. Louis ribs are cut from the belly of the pig after the spareribs are removed. They are known for their rich marbling and tender meat, making them a popular choice for grilling.

Preparing the Ribs

Once you have your St. Louis ribs, it’s time to prepare them for the grill. Start by removing the membrane from the back of the ribs. This will help the seasonings and smoke penetrate the meat more effectively. Next, trim any excess fat and silver skin to ensure even cooking.

Seasoning the Ribs

Seasoning is a crucial step in grilling St. Louis ribs. Create a dry rub using a combination of paprika, brown sugar, garlic powder, onion powder, salt, and pepper. Liberally coat the ribs with the dry rub, making sure to cover all surfaces for maximum flavor.

Prepping the Grill

Before you start grilling, it’s essential to prepare your grill for indirect heat cooking. If you’re using a charcoal grill, arrange the coals to one side of the grill to create a two-zone fire. For gas grills, preheat the grill and turn off one or more burners to create a cooler zone for indirect cooking.

Grilling the Ribs

Once the grill is ready, place the seasoned St. Louis ribs on the cooler side of the grill. Close the lid and let the ribs cook low and slow for 2-3 hours, maintaining a temperature of around 225-250°F. You can also add wood chips to the coals or a smoker box for an extra layer of smoky flavor.

Checking for Doneness

After a few hours, it’s time to check if the ribs are done. They should have a beautiful mahogany color and the meat should be tender but not falling off the bone. You can also use a meat thermometer to ensure the internal temperature of the ribs reaches 190-203°F.

Saucing the Ribs

During the last 30 minutes of cooking, you can brush the ribs with your favorite barbecue sauce. Whether you prefer a tangy vinegar-based sauce or a sweet and sticky glaze, saucing the ribs adds a delicious finishing touch to the grilling process.

Serving and Enjoying

Once the ribs are done, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute, ensuring a juicy and flavorful bite. Then, slice the ribs between the bones and serve them with your favorite sides, such as coleslaw, cornbread, or grilled vegetables.

Now that you’ve mastered the art of grilling St. Louis ribs, you can impress your friends and family with a mouthwatering barbecue feast. With the right techniques and a little patience, you can elevate your outdoor cooking game and savor the irresistible flavors of perfectly grilled St. Louis ribs. Happy grilling!