How to cook competition style st louis ribs – Are you ready to elevate your cooking game and impress your friends and family with some mouth-watering competition style St. Louis ribs? Look no further, because I’ve got you covered with all the tips and tricks you need to cook up a delicious rack of ribs that will have everyone coming back for seconds.
Gather Your Ingredients
First things first, you’ll need to gather all the necessary ingredients for your competition style St. Louis ribs. This includes a rack of St. Louis ribs, your favorite rub or seasoning, barbecue sauce, and any additional ingredients you want to add for extra flavor.
Prepare Your Ribs
Before you start cooking, you’ll need to prepare your ribs. Remove the membrane from the back of the ribs, trim any excess fat, and apply a generous amount of rub or seasoning to both sides of the rack. Let the ribs sit for at least 30 minutes to allow the flavors to penetrate the meat.
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Fire Up the Grill
Preheat your grill to around 225-250 degrees Fahrenheit, using indirect heat for slow cooking. Place the rack of ribs on the grill, bone side down, and let them cook low and slow for about 3-4 hours, or until the internal temperature reaches 190 degrees Fahrenheit.
Baste with Barbecue Sauce
During the last 30 minutes of cooking, brush the ribs with your favorite barbecue sauce to add a sweet and tangy glaze. Be sure to baste the ribs every 10 minutes to build up a flavorful crust on the outside.
Let Them Rest
Once the ribs are done cooking, remove them from the grill and let them rest for about 10-15 minutes before slicing and serving. This will allow the juices to redistribute and ensure a juicy and tender bite every time.
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Conclusion: How To Cook Competition Style St Louis Ribs
There you have it – a comprehensive guide to cooking competition style St. Louis ribs that will have you winning over taste buds left and right. Follow these tips and tricks, and you’ll be the barbecue king or queen in no time!
FAQs
1. Can I use a different type of ribs for this recipe?
2. How can I make my barbecue sauce from scratch?
3. Can I cook the ribs in the oven instead of on the grill?
4. How do I know when the ribs are done cooking?
5. What sides would pair well with these competition style St. Louis ribs?