With any ribs just make sure to allow enough time to make them to perfection; it will be well worth the wait. The flavor is all in the rub so find one or make one that you like. You can purchase your favorite b.b.q. sauce or just make one from scratch. That’s what we do in our home; we use our Abuela’s old recipe with some modifications. It really is easy, less expensive than most b.b.q sauces on the market and it really does not take very long to make. Plus the key here is that you are in control of what goes into your b.b.q. sauce.
Last but certainly not least, cook the ribs low and slow for optimum tenderness and juiciness.
How to BBQ St Louis Ribs
• BBQ It's about the rub (See recipe below). Great BBQ tastes great without sauce. The sauce is the finishing touch.
• Buy pure meat nothing added. Certain percentage of anything added such as brine or salt water is not desirable.
• Apply a BBQ spice "Rub" no less than 2 hours before cooking.
• Use wood smoke. Be very careful with oak and mesquite they can easily over power pork ribs. You only want thin blue smoke coming from your smoker, not thick white smoke. Cherry is our favorite choice for ribs. If using coals or gas just add some pre-soaked mesquite or cherry wood to the fire. You can find this at most local grocery stores.
• Place all of the coals on ½ of the barbeque. Cook the meat with indirect heat, not directly over the charcoal or propane burner.
• The meat is done when a toothpick goes throw the meat like it was warm butter. Internal Temperature will be 190°f to 200°f .
• Don't sauce until the ribs are cooked, apply one or two coats of sauce in the last 15 to 30 minutes on the cooker. For a sweeter glaze add some honey to you BBQ sauce.
How to BBQ Ribs so they are falling off the bone tender
The secret of how to barbecue ribs until they are falling of the bone tender is foil. Cook the ribs until they have a nice crust. Wrap in foil with a little apple juice and cook to 200f internal temp. They will be cooked and falling apart tender. If you want to sauce your ribs roll back the foil but leave it under the rack for support, sauce and put back with indirect heat for 15 minutes.
BBQ Do's & Don'ts
- Use a dry rub for no less than 2 hours before cooking
- Use a light coat of mustard before applying the rub for a more complex flavor.
- Marinate for flavor
- Cook Low & Slow or Indirect
- Use the oven if your grill won't cook low and slow to finish after getting a nice crust
- Use a charcoal chimney
- Sauce only for the last 15-30 minutes once the meat is cooked and tender
- Use an internal thermometer for food safety
- Don't use Lighter Fluid
- Don't use match light charcoal
- Don't boil your meat (you are making stock and the flavor is in the water)
- Don't put sauce on the meat Before Cooking
- Don't guess if the meat is done, use a thermometer
- Don't tell people burnt is perfect caramelization
- Don't Cook Tofu
- Don't believe that there is only one way to cook great BBQ
1 teaspoon of cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon oregano, crushed
1 tablespoon brown sugar
½ teaspoon chili flakes
1 teaspoon onion flakes
1 head of garlic, mashed or grated
1 tablespoon olive oil
6 tablespoons Guldens brown mustard
Combine all of the ingredients minus the mustard. Slather the ribs with the mustard and then add a nice layer of rub to all sides of the ribs. Use the entire mixture. It may seem like a lot, but it is worth it. Wrap the rubbed ribs in foil no less than two hours prior to cooking. It is preferable to allow them to marinade in the rub for 24 hours.
B.B.Q. the ribs according to above directions. Do not brush the b.b.q. sauce on the ribs until last the 15 minutes.
Abuelitas B.B.Q. Sauce
1 head of garlic, finely minced
1onion, finely minced
1 stick of butter
4 cups of ketchup
1 cup of molasses
1 teaspoon Worcestershire sauce