St. Louis Cut Pork Ribs
The St. Louis cut is the classically trimmed rib rack that achieves an even shape by removing the cartilage parts. Using the 3-2-1 method, the ribs are first smoked, then steamed in foil, and finally caramelized with a glaze. The result is perfectly tender, fall-off-the-bone ribs with a lacquered, sweet-smoky crust.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutes + 8-12 hours resting timeLoosen the silver skin on the bone side of the ribs with a knife and peel it off. Mix all rub ingredients except the BBQ sauce and generously rub the ribs on both sides. Cover and rest overnight in the refrigerator.
Phase 1 – Smoking
3 hoursPreheat the smoker with hickory and cherry wood to 115 °C. Place the ribs bone-side down and smoke for 3 hours at a constant temperature without opening the lid.
Phase 2 – Steaming in Foil
2 hoursRemove the ribs from the smoker and place on a large piece of aluminum foil. Add a splash of apple juice over the ribs and seal the foil tightly. Return to the smoker and steam for 2 hours at 115 °C.
Phase 3 – Glazing
1 hourRemove the ribs from the foil and place back on the grate. Apply BBQ sauce thinly and allow the ribs to caramelize for 1 hour at 120 °C. Brush with sauce again every 20 minutes until a lacquered glaze forms.
Pro Tip
The 3-2-1 method is ideal for St. Louis cut ribs: 3 hours smoking, 2 hours steaming in foil with a little apple juice, 1 hour caramelizing with glaze.
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