Everything You Need to Know About St. Louis Ribs
If you are a barbecue lover, you’ve undoubtedly heard of St. Louis ribs. These delicious ribs are a favorite of many barbecue enthusiasts, and for good reason. In this article, we will take a closer look at St. Louis ribs, including their history, how they are prepared, and the best way to cook them.
What Are St. Louis Ribs?
St. Louis ribs are a type of pork rib that comes from the belly of the pig, just like spare ribs. They are meatier than baby back ribs and have more fat, which makes them incredibly moist and flavorful.
The Difference Between St. Louis Ribs and Spare Ribs
St. Louis ribs and spare ribs are similar in many ways, but there are a few key differences. Spare ribs are taken from the belly of the pig, just like St. Louis ribs, but they come from the lower part of the belly, whereas St. Louis ribs come from the upper part. As a result, St. Louis ribs have more meat and are a bit easier to eat than spare ribs.
The History of St. Louis Ribs
St. Louis ribs have a long and interesting history that dates back to the early 20th century. They are named after the city of St. Louis, Missouri, where they were first popularized. In the 1930s, the St. Louis-based meatpacking company, Swift and Company, began marketing this cut of pork as “St. Louis-style ribs,” and the name stuck.
How to Prepare St. Louis Ribs
Preparing St. Louis ribs is relatively easy and requires only a few ingredients. To prepare these ribs, you will need:
– St. Louis ribs
– Dry rub of your choice
– Barbecue sauce (optional)
Step-by-Step Instructions for Preparing St. Louis Ribs
1. Remove the membrane from the back of the ribs. This will help the rub penetrate the meat and make it more tender.
2. Apply the dry rub to the ribs, making sure to cover both sides evenly.
3. Let the ribs sit in the refrigerator for at least an hour, or overnight, so that the flavor of the dry rub can fully infuse the meat.
4. Preheat your grill to 225-250 degrees Fahrenheit.
5. Place the ribs on the grill, bone-side down, and let cook for around 3-4 hours, or until the internal temperature reaches 203 degrees Fahrenheit.
6. If desired, brush the ribs with barbecue sauce during the last 30 minutes of cooking.
7. Remove the ribs from the grill and let them rest for 10-15 minutes before slicing and serving.
FAQs About St. Louis Ribs
What’s the Best Way to Reheat St. Louis Ribs?
The best way to reheat St. Louis ribs is in the oven. Preheat your oven to 250 degrees Fahrenheit, wrap the ribs tightly in foil, and place them on a baking sheet. Heat them up for about 15 minutes and check the internal temperature until they reach 165 degrees Fahrenheit.
What is the Difference Between St. Louis Ribs and Baby Back Ribs?
St. Louis ribs come from the lower part of the belly of the pig, while baby back ribs come from the upper part of the rib cage. Baby back ribs are also leaner and contain less fat than St. Louis ribs.
What Sides Pair Well with St. Louis Ribs?
St. Louis ribs pair well with a variety of sides, including mac and cheese, coleslaw, potato salad, and baked beans.
St. Louis ribs are a delicious and flavorful cut of pork that any barbecue lover should try. With the right preparation and cooking technique, anyone can make these ribs at home and impress their family and friends. So why not grab a slab of St. Louis ribs, fire up the grill, and give them a try? Your taste buds will thank you.