Smoked St. Louis Style Ribs Recipe with Sweet Vinegar BBQ Sauce
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- Опубликовано: 24 июл 2024
- I believe that bbq requires two things, smoke and time. With that being said there are several ways to prepare St. Louis style ribs, and everyone has their own way of doing it. I'm using a simple smoke and wrap method that is easy to follow and extremely flavorful.
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Ingredients for this Recipe:
For the Rub:
• 2 tablespoons sea salt
• 2 tablespoons black pepper
• 1 tablespoon garlic granules
• 1 tablespoon onion granules
• 2 tablespoons paprika
For the Spritzer and Sauce:
• 1 cup apple juice
• 1 cup apple cider vinegar
• 1 cup water
• 1 cup your favorite BBQ sauce
• 1 stick melted unsalted butter
For the Ribs:
• 2 3 to 3 ½ pound spare ribs, trimmed
• 4 tablespoons of yellow or Dijon mustard
Serves 4
Prep Time: 45 minutes
Cook Time: 6 hours
Resting Time: 45 minutes
Procedures:
1. Preheat the smoker to 240° to 250°.
2. Rub: Combine all of the ingredients and set aside.
3. Spritzer: Add the apple juice, cider and water to a spray bottle and shake. Set aside.
4. Sauce: In a small sauce pot add in the BBQ sauce, butter and 1 cup of the spitzer mix. Keep warm.
5. Rub the mustard all over both sides of the ribs creating a thin layer.
6. Next, generously season the ribs on both sides with the rub. SEE NOTES.
7. Add the ribs to the smoker and cook for 1 hour. Spray the ribs with 8-10 sprays of the spritzer.
8. Repeat this process for the next 90 minutes then cook for 30 more minutes.
9. After 3 hours total of smoking time, remove the ribs.
10. Pour about a ½ cup of the mixed sauce over the ribs and rub it in on all sides.
11. Add about ¼ cup of the mixed BBQ sauce onto the center of a large sheet of heavy-duty foil where the ribs are going to go and place ribs bone side up to the top of the sauce on the foil and wrap them extremely tight by folding over and covering up the ribs.
12. Place the ribs back on the smoker bone side up and cook for 3 hours or until they are done. SEE NOTES.
13. Remove the ribs from the smoker and let rest in the foil for 30-45 minutes before slicing and serving.
14. Serve ribs with BBQ sauce on the side.
CHEF NOTES AND TIPS:
• You can absolutely use a standard charcoal grill to smoke food in, and if you like to grill and smoke then take a look at pellet grills like Traeger or even a stone style grill, the Big Green Egg.
• You can absolutely use your favorite rub for this ribs recipe, or you can even add additional ingredients such as sugar, brown sugar, cumin, chili powder, cumin or anything else you love and want to put in it. Get creative!
• SEAONING NOTE: Season, do not cake the rub on it. It should not be a thickly coated rub.
• Remember to scrunch the ribs together once on the smoker to sort of compact them. This will help seal in juices similar to that of trussing.
• DONE NOTE: Here is how you know your ribs are done:
• If you pick up the ribs in the center do, they droop down into a u shape and slightly start to split
• On the back side of the ribs is the meat pulling away from the bone.
• When gently moving the ribs, the top skin should slightly crack. 
Хобби
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Tried this recipe to the "T". They tasted like they were handed down from God. I felt like I wanted to settle down and marry these ribs. I am not a rib guy but these ribs are DA BOMB! Chef Billy you rock!
Thank you chef!! You are by far my favorite channel for smoking tutorials. I will get through as many of your videos as I can, while also watching your new releases. I love your style and clarity when explaining each step. I am at the point now of making some really bad bbq, so with your help, good bbq has got to coming soon👍💯. Thanks again. Good job
thank you kindly sir
Mmmmm Ribs! This is always a summer favorite. Thank you!👩🏽🍳😋❤️
I’m going to be paying more attention to your cooking excellent job thank you
Whow! I’m going to try these my all time fave! BBQ ribs 😍😍😍
I'm surprised that there was only a few pieces missing. Ribs are a big deal in this family and this recipe will kick "rib night" up a notch. Enjoyed watching the process. Now, I need to roll up my sleeves cuz these ribs ain't goina cook themselves. Thank you.
Summerville Heaven; It'so my favorite place to be; just me a plate of BBQ ribs. Oh, yes, please! Thank you for this fabulous recipe.
I followed your recipe, using a traditional wood smoker, and it came out fantastic, a few modifications I made, I used a Moroccan seasoning, and added some whiskey to my spritzer and sauce. For a side I made Jamaican rice. Thank you for a great video.
Looks so amazing!!! I plan on following every step. 🔪🔪 I hope mine turn out as well as yours!!! 🤗 Thanks for showing me a great way to BBQ ribs!!!!😍😍😍😍
Tried this out and it turned out wonderfully! Gonna try some more of your stuff for sure!
Fantastic
I love the thinning out of commercial bbq sauce. Gotta try, thx chef.
Tried this recipe today and these ribs were AWESOME! Thank you Chef! You made it so easy to follow along. My family is already scheduling these for Memorial Day, July 4th, and Labor Day. Noyce!!
Made 3 slabs of ribs using your recipe. Shared some with my neighbor. We both came to the same conclusion-THEY WERE AMAZING!!
I absolutely love your facial expressions when you bite into something. Hilarious!
Haha I can’t help myself lol
Doing this today
My mouth was watering when you poor the sauce over the top after they are cut up and ready to go. Dude!
Haha. Thanks for watching man I appreciate it!
@@ChefBillyParisi I have the pork shoulder on the green egg this morning. I used your rub, but added 2 tbsp of light brown sugar to mellow out the cumin. We shall see how it goes.
Love your passion man!
Sounds good! Where in AZ are you? No went to culinary school out there.
@@ChefBillyParisi North Phoenix. Right by Desert Ridge Marketplace
I used to live in moon valley at 7th and thunderbird. Good stuff. Well thanks for watching man, I appreciate the support.
Will you do brisket please!!!! Love your pork shoulder recipe and trying this today.
Going try and do it for Labor Day. Waiting on a new smoker :-)
@@ChefBillyParisi thank you!!! Your smoker recipes are magical, I just recently got a pit boss 1150 and the only recipes that turn out good are yours! Really appreciate it.
What kind of smoker do you recommend ?
Hi, this looks and sounds amazing. This might sound like a dumb question, but I dont have a smoker or grill. I only have a Blackstone flat-top, soooo, would this work a regular oven using these temps?
It will, you just will miss out on any of the smoke flavour. To fake it a bit and add that in you could add liquid smoke to the sauce and/or mix some in with the mustard binder.
It would have been helpful if you showed us the internal temperature once you took them out. I made ribs yesterday and after 7 hours the internal temp would vary from 135-160. Not sure what the heck was going on but cooking at 275 didn’t help me reach anywhere near 190 internal. Any ideas why?
I am currently in the process of making these (perks of working from home) and I had a question about the sauce. You said 1 stick of unsalted butter, but the video looks like you used 2 sticks. is your 1 stick a standard 1/2 cup? these things are smelling soooo good right now.
Follow the recipe, I may have just doubled it in the video.
you had me at smoking anything
Haha!
My pork shoulders are in the smoker right now and followed every steps Billy mentioned in another Billy videos,Pulled them out of my oklahoma joe at 175 f and im so excited , smellll so good . Im gettin addict of smoking because of guys like Billy
When you talk about the 321 does that mean the last hours unwrapped in the smoker
Last 1 hour unwrapped
Billy can I make these in the oven don’t have a grill.
Presuming that once they are wrapped, I don't need to add more wood to the smoker, only the heat at that point?
Correct
@@ChefBillyParisi Thank you. I made them and my family thinks I am a genius. They were so amazing and that sauce! WOW!!!
So far so good but I'd add some cumin, brown sugar, and chipotle.
Nice!
How would you adjust the time for baby backs?
Hard to know exactly because the weight would potentially be different. I would maybe scale back in an hour and start there.
@@ChefBillyParisi thank you Chef
🔝🔝🔝🔝🔝
Hi, can i use butcher paper instead of foil for wrapping?
Yes
If i REALLY don't like mustard, can i try something else to coat the ribs? Vegetable oil, maybe? Thanx Chef!
That would work
the mustard doesn't flavor the ribs.... it gets pretty lost in the cook
This guy wishes he was Malcolm read when it comes to ribs
Lol, right
man, take that membrane off. they are too hard to eat if you don't. it does not cook off. just turns to leather
I disagree, 6 hours cooks it right off in my own experiences
@@ChefBillyParisi You should make ribs with the membrane half on 1 side 1/2 off the other and see how it differs