A Grill Masters Guide: Mouth-Watering St. Louis Style Ribs
January 16, 2018 | Blog: The Range

A Grill Masters Guide: Mouth-Watering St. Louis Style Ribs

Road Trips & Jerky, Netflix & Pizza, Camping & Grilling.

These are a few of our favorite things. To some, they’re practically institutions and time-honored traditions. However, mastering these rituals requires know-how and experience.

It’s stocking up on your favorite mix of sweet and salty jerky before hitting the road. It’s ordering pizza from that one local spot who knows how to get it right every time. You know…the one that wood fires the crust to perfection and delivers it at just the right temperature to last through the first 3 episodes of your Sunday binge session. And, it’s grilling the perfect batch of pork ribs that lights up the campsite or backyard, just as the sun sets and the good times start to roll.

To help you master these moments and get your grilling game on point, check out these tips for St. Louis style ribs that taste out of this world or at least St. Louis.


It Starts At The Store


Most grocery store ribs are large and uneven. Find a local butcher and ask for a nice cut of spare ribs as opposed to baby back. These are easier to shape into consistent sizes which are the first key to tender, evenly cooked ribs.


Shaping Your Rack


When you’re ready to grill, the first thing to do is shape the rack. Grab your cutlery and channel your inner Salt Bae. Next, square off the sides by removing two end bones from each side. Then, remove the excess meat from the top so that you have a tight, uniform rack of 9 ribs.


Seasoning Your Slab


Now that you’ve shaped your rack, the hard work is done, but you’re not out of the woods yet. Make sure season both sides of the slab evenly with an equal amount of rub.


Master The Heat Check


To achieve the proper doneness the inner temperature of your rib rack should reach 195 to 200 degrees F. If you’ve shaped and seasoned your rack evenly, both ends from top to bottom should reach the same temperature at about the same time. Don’t forget to monitor your fire along the way so that the heat is equally distributed throughout the cooking process.


Slice And Serve


After you’ve cooked and seasoned your rack, it’s time to enjoy. With 9 ribs per rack, serve in portions of 3 along with your favorite assortment of side dishes.


As with anything, practice makes perfect and style points count. So, get practicing and don’t be afraid to add your own twists. Bon Appétit.

The post A Grill Masters Guide: Mouth-Watering St. Louis Style Ribs appeared first on Country Archer Jerky Co..

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