A guide to how to smoke the most tender, juicy, and delicious rack of ribs you've ever had.
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00:00Direct heat St. Louis style ribs.
00:02Whoever told you you can only get tender ribs
00:04through low and slow cooking was lying.
00:06St. Louis ribs are just spare ribs
00:08with the rib tips cut off.
00:10It gives you a more square cut
00:12and there's less of that cartilage on top.
00:13Because I'm cooking directly over the coals,
00:15I don't use a rub with a lot of sugar
00:17and that's my preference.
00:18I don't like super sweet barbecue.
00:20You can see that I filled my coal basket about halfway
00:23and I threw in some chunks of wood.
00:25I continue to replenish the wood as the ribs cook
00:27and as you control the airflow,
00:29you can control the flames.
00:30It doesn't get too hot,
00:31but it's a little hotter than low and slow
00:33so it cooks faster.
00:34I cook the ribs naked for about an hour and a half per side
00:38and then I wrap them in foil with butter, barbecue sauce,
00:41no sugar, again, I don't like the sweet.
00:42Back over the flames for another hour with a little vent
00:45so some steam escapes.
00:46I don't want them falling apart,
00:47but they'll still be tender
00:48and you can tell with the good old toothpick test.
00:51If it goes in easily, they're done.
00:52These ribs took me about four and a half hours
00:54instead of the usual six.
00:56They're super smoky, tender, juicy, and delicious.
00:59Try this method.