Many competitive barbecue teams use the tried-and-true 3-2-1 method when cooking St. Louis Style Ribs. This recipe and video will show you how easy it is.
Apr 23, 2015 · Smoked spare ribs are king where flavor is concerned however, if you take the time to trim them up and remove some of the extra fat before cooking them, a great experience becomes an even better experience. Cooking them in the smoker using the 3-2-1 method will create smoked st louis rib recipe gas grill ribs that are just the right amount of tender.. just the way most of us like them.
Smoke ribs for 1 hour and mist with apple juice. Close lid and smoke for another 3 hours.5. After 3 hours, remove ribs from grill and wrap. Before wrapping, spread a layer of brown sugar, butter and honey onto aluminum foil. Place ribs meat side down and wrap securely.6. Transfer wrapped ribs to the grill …
A maximum of 5 to 6 hours for Spare Ribs and St. Louis Cut Ribs, 4 hours for Baby Back ribs. Ingredients. 1 slab baby back ribs or St. Louis cut ribs or spareribs. 4 tablespoons of Meathead's Memphis Dust. 1 teaspoon Morton’s kosher salt (1/4 teaspoon per pound of meat) 1 cup of barbecue sauce (optional) About the ribs.
Spare Ribs, (often sold as St. Louis Style Pork Spare Ribs after they are trimmed) are taken from the part of the pig underneath the belly area, and baby back ribs are taken from the area where the ribs meat the spin, and are smaller, therefore called “Baby Back” ribs. When smoking ribs, the standard way to do so is the 3-2-1 method.
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