Ttex_bbq
St. Louis-Style Smoked Ribs
3-2-1 method: 3 hours smoke, 2 hours wrapped, 1 hour sauced. Fall-off-the-bone but with bite. Competition ribs don't actually fall off the bone.
BBQAmericanPork
221 taste tests1 tweaks
2 tweaks·Latest: Replace BBQ sauce with gochujang-soy-mirin-sesame glaze in the final hour. Garnish with sesame and scallions.
NameLast tweakUpdated
st-louis-ribs
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Korean BBQ-Style St. Louis Ribs
Gochujang and soy sauce glaze replaces BBQ sauce in the final phase. Serve with pickled daikon and steamed rice.
DinnerKoreanSpicyBBQPork
ingredients.json
4 servings
- 2 racksSt. Louis-style pork ribs
- 4 tbspBrown sugar
- 2 tbspSmoked paprika
- 1 tbspBlack pepper
- 2 tbspKosher salt
- 1 tbspGarlic powder
- 60 gUnsalted butter, for wrapping stage
- 3 tbspHoney
- 200 mlBBQ sauce, for finishing
- 2 tbspApple cider vinegar
instructions.md
- 1
Remove membrane from bone side of ribs. Trim excess fat.
- 2
Mix dry rub and coat ribs generously on both sides. Let sit overnight in the fridge.
- 3
Smoke at 225F for 3 hours with hickory or cherry wood. Spritz with apple cider vinegar every 45 min.
- 4
Wrap in foil with butter, honey, and a splash of vinegar. Return to smoker 2 hours.
- 5
Unwrap, brush with BBQ sauce. Return to smoker 1 hour unwrapped to set the glaze.
- 6
The bend test: grab one end with tongs. The rack should bend 90 degrees without breaking. If it breaks, it's overcooked.
⚡macros.jsonper serving · 4 servings
620kcalCalories
45gProtein
18gCarbs
40gFat
1gFiber
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