Exploring the rich taste of St. Louis Ribs
What Are St. Louis Ribs?
St. Louis ribs are a delicious and versatile cut. Whether you’re hosting a garden barbecue or enjoying a cozy dinner at home, these ribs are sure to impress with their rich taste and tender texture. This post is designed to provide guidance on preparing and cooking St. Louis ribs to perfection, as well as convince sceptics why these ribs should be high on the list of BBQ meats.
St. Louis ribs come from the belly side of the pig, closer to the sternum. This cut includes the meaty part of the ribs with a rich layer of fat, which helps keep the meat moist and flavourful during cooking. The uniform size and thickness of St. Louis ribs make them an excellent choice for grilling and smoking, ensuring even cooking and a consistent texture. St. Louis cut ribs are trimmed ribs, with the rib tips, cartilage, and sternum removed, giving them a neat, rectangular shape.
Ribs are notorious for their tender meat that falls away from the bone. They are usually highly sought-after at any BBQ. St. Louis Ribs are particularly flavourful due to the impressive fat marbling, which also adds to the soft texture of the ribs as the fat cooks down. When comparing this option to Baby Back Ribs, the St. Louis ribs offer more meat per bone, making them a more satisfying and hearty option. Finally, St. Louis ribs are well suited to a variety of cooking methods, including grilling, smoking, roasting, and even braising.
Preparing St. Louis Ribs
Start by removing the silver skin membrane from the bone side of the ribs. This membrane can become tough and chewy if left on, although a quality butcher will remove this for you on request. Use a knife to lift a corner of the membrane, then grab it with a paper towel and pull it off in one piece.
We then recommend rubbing a thin layer of olive oil or mustard over the ribs to help any dry rub adhere. Generously apply your rub of choice to both sides of the ribs, massaging it into the meat for maximum flavour.
High quality beef and pork ribs
For the best quality St. Louis ribs, online from a trusted butcher to ensure you get the freshest and most flavourful meat. Browse The Village Butchers range of pork meat, including St. Louis and Baby Back ribs, as well as large roasting joints like Pork Belly, Pork Loin, and much more. Get in touch to organise next day delivery.
Cooking methods for St. Louis Ribs
Cooking St. Louis ribs can be a rewarding experience, whether you’re a seasoned pitmaster or a beginner.
Grilling
Preheat your grill to a low heat (around 225°F to 250°F). Place the ribs on the grill, bone side down, and cover. Grill for 2-3 hours, or until the meat is tender and pulls away easily from the bones. If desired, apply BBQ sauce during the last 30 minutes of cooking, basting occasionally.
Smoking
Preheat your smoker to 225°F. Place the ribs in the smoker, bone side down, and smoke for about 5-6 hours. The exact time will depend on the thickness of the ribs and your desired level of tenderness. For an extra burst of flavour, spritz the ribs with apple juice or a mixture of apple juice and vinegar every hour.
Oven Baking
Preheat your oven to 300°F. Place the ribs on a baking sheet lined with foil. Cover the ribs with another piece of foil to create a sealed packet. Bake for 2.5 to 3 hours, or until the ribs are tender. For a caramelized finish, remove the top layer of foil and apply barbecue sauce, then broil for a few minutes.
Regardless of method, once cooked, the ribs should be rested for about 10 minutes. This allows the juices to redistribute, ensuring moist and flavourful meat. Slice the ribs between the bones and serve with your favourite sides, such as coleslaw, baked beans, or cornbread.