OVERVIEW
Named after the city of St Louis in Missouri, in the heart of Southern barbecue country, St Louis ribs are cut from the belly end of the pig’s rib cage, meaning they’re meatier than baby back ribs. A good BBQ sauce and rub are essential for this recipe, to bring out those classic American flavours. You’ll find our recipes for those here.
PREPARE THE RIBS
Start by removing the membrane from the underside of the ribs. The best way to do this is to knick the edge of the membrane away from the first bone with a knife and then, using a tea towel or kitchen roll, pull it back (like skinning an eel if you’ve ever done such a thing!) It’s incredibly satisfying. There’s no need to trim your ribs as the gnarly charred bits are particularly tasty.
An hour before cooking, season the ribs on both sides with an even coating of the dry rub. Leave at room temperature.
SET UP YOUR EGG
Soak a handful of Premium Woodchips – they can sit in water for anything from 20 minutes to overnight.
nce the coals are good and hot, throw in the pre-soaked woodchips, then set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. The target temperature is 120˚C.
Place the ribs in a rib rack if you have one or directly on your grill, bone-side down. Smoke for for up to 6 hours. You are looking for an internal temperature of about 86˚C.
COAT WITH BBQ SAUCE
Remove the ribs, brush with BBQ sauce and wrap in Pink Butcher’s Paper.
Switch your EGG to a direct setup by removing the Ceramic Deflectors or ConvEGGtor. Bring the temperature up to 225˚C. Grill the ribs for a couple of minutes so that the sauce caramelises, but make sure it doesn’t burn.
