St. Louis Ribs for Beginners

par Chef Eric
Jump to recipe

St. Louis Ribs on a Kamado Grill: A Beginner-Friendly BBQ Classic

St. Louis ribs are a true barbecue classic, loved for their rich, meaty flavor and perfect balance of tenderness and bite. These ribs come from the belly side of the pig, trimmed down to a rectangular shape that’s easy to cook evenly and slice cleanly. Their slightly higher fat content compared to baby back ribs ensures incredible flavor and juicy results, making them a favorite among BBQ enthusiasts.

"If you're a beginner or new to Kamada Joe grilling this should be encouraging to you there are I'm not going to say there are no wrong ways to do ribs but there are a thousand right ways to get it on the money" - Chef Eric


If you’re new to grilling or using a kamado grill, this recipe is the perfect starting point. With straightforward steps and simple seasonings, you’ll learn the essentials of smoking ribs while creating a dish that’s guaranteed to impress. The addition of apple wood chunks adds a subtle, sweet smokiness that perfectly complements the pork, elevating your ribs to the next level.

This kamado grill recipe is a great way to get comfortable with using your kamado grill, whether you’re a first-timer or looking to refine your skills. With the combination of apple wood smoke, tender meat, and that unmistakable kamado flavor, you’ll have a plate of ribs that everyone will be reaching for. Fire up your Kamado Joe and let’s get grilling!

 

par Chef Eric

St. Louis Ribs for Beginners

Portions: 4 people
Temps de cuisson: 1 - 2 heures
Niveau:
Débutant:
Méthode:
Fumé
Nourriture:
Porc

Ingredients

  • Main

We're not saying there are no wrong ways to cook ribs, but there are thousands of ways to do them right. Lead with technique and fun, you are bound to win!

Instructions

  1. 01

    Stabilize your grill at 300°F. Peel the membrane off the bone side of the ribs for better flavor and tenderness. Season each side of the ribs evenly with BBQ Q-Nami or your preferred BBQ seasoning.

  2. 02

    Once the charcoal is fully engaged, place the applewood chunk on the hottest portion of the coal pile. Allow the wood to ignite and wait for the smoke to clear for a clean smoke flavor.

  3. 03

    Place deflector shields over the heat source and position the grill grates on the top of the divide and conquer system.

  4. 04

    Place the ribs, meat side down, on the grill grates and close the dome. Allow them to cook for 30-45 minutes, then flip and cook for an additional 30-40 minutes until you like the color and bark.

  5. 05

    Once the ribs reach an internal temperature of at least 165°F and you’re satisfied with the bark, remove them from the grill.

  6. 06

    Lay a large sheet of foil out and add 4-5 pads of butter in the center. Place the ribs, meat side down, on top of the butter and wrap tightly in the foil.

  7. 07

    Return the foil-wrapped ribs to the grill, bone side down, and cook for another 15 minutes. Then, flip the ribs and cook until they reach an internal temperature of around 200°F or are probe tender.

  8. 08

    Remove the ribs from the grill and unwrap them from the foil. Let the ribs rest for a few minutes before slicing.

  9. 09

    Slice and enjoy your perfectly smoked, tender St. Louis-style ribs!

Recettes Kamado Joe

Créer quelque chose d'imprévu

Voir toutes les recettes