St. Louis Style Ribs

In this step-by-step guide, you'll get delicious 3-2-1 St. Louis Style Ribs from the gas grill.

Servings

2 servings

Prep Time

30 minutes

Cook Time

6 hours

A question I get asked all the time is what is the easiest way to make St. Louis Style Ribs from a gas grill or how can I smoke them on my gas grill. In principle it's quite simple, you need a smoker box and smoking chips and you're ready to go.

Sure, it's no comparison to a real smoker, but it's at least a good way to get some smoke on your meat. Whether you water the smoking chips beforehand or not is something everyone has to know for themselves. If you water the chips, only water evaporates, so I don't do this step. The size of the smoker box is much more important, and the Enders stainless steel smoker box is a good size, so you can smoke for a good 2 hours (without topping up). In this article I use the 3-2-1 method for the ribs, i.e. the ribs are smoked for 3 hours, steamed for 2 hours and glazed for 1 hour.

This variant is one of the absolute classics when it comes to ribs of all kinds. The bones can be pulled out of the meat without any problems, this effect is better known as "fall of the bone". Malicious tongues claim that the meat would then be "overcooked", but everyone has to know that for themselves.

- 2000 grams SPARERIBS

- BBQ Rub for pork

- Apple juice

- Apple Cider Vinegar

- BBQ Sauce

First remove the silver skin from the St. Louis Style Ribs by lifting the skin with the back of a teaspoon and then peeling it off with kitchen roll. The kitchen roll gives you much more grip and the silver skin is much easier to peel off.

Now season the ribs generously on both sides. It is not necessary to store the meat in the fridge overnight or to vacuum seal the ribs. Simply season them with the spice mixture half an hour before smoking and then put them on the barbecue.

Put the dry smoking chips in the smoking box and set the grill to 110 to 120 degrees indirect heat. Ideally, the temperature in the grill should be measured at grate level, the lid thermometer is usually not accurate enough. On the Enders Monroe Pro 4, the left burner is set to full power and the burner next to it to approx. 1/4. The settings may vary depending on the outside temperature. The lid thermometer will definitely show more, so don't let that scare you.

As soon as the cooking temperature is reached, place the smoker box on the burner. The ribs are then placed in the indirect area as soon as it starts to smoke out of the box.

In the first phase, the ribs remain in the smoke for 3 hours. Check in between whether there are enough smoking chips in the smoking box and refill if necessary. In the last hour, spray the ribs with a mixture of apple juice and apple cider vinegar (50/50) every 15 to 20 minutes.

After 3 hours in the smoke, place the ribs in a stainless steel tray together with apple juice and apple cider vinegar (the bottom of the tray should be completely covered). Cover the tray with aluminium foil, increase the temperature in the grill to about 150 degrees and place the tray in the indirect area for 2 hours.

After another 2 hours, carefully remove the ribs from the tray and place them in the indirect area of the grill. Reduce the temperature to about 125 degrees. Simmer the remaining liquid from the stainless steel bowl together with the BBQ sauce and brush the ribs with it. After about 20 to 30 minutes, brush the St. Louis Style Ribs again and leave them on the grill for another 15 minutes. As soon as the BBQ sauce is no longer completely liquid, remove the ribs from the grill and enjoy.