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A full rack of untrimmed spare ribs weighs 5 to 6 pounds; once trimmed, the ribs weigh 3 to 4 pounds. St. Louis-style spare ribs may cost a bit more, but they've already been trimmed to a nice, manageable size. St. Louis spare ribs weigh between 2 …
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Aug 18, 2019 Cut 2 3-lb. racks St. Louis-style ribs in half (to create 4 smaller pieces). Transfer to prepared sheet. Season all over with spice rub, being sure to coat sides and edges and to gently press the ...
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For make ahead 'ready to BBQ Ribs' I usually coat the ribs in the dry rub and wrap tightly and let sit in the refrigerator over night. Bake at 250 for at LEAST 2 hours - sometimes they take longer. Then I let them cool in the package - drain the juices out of the package and store in the refrigerator until we are ready to grill.
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Give the ribs a dry rub. This step is optional. Some people like a good dry rub first for additional flavor. Put your ribs in the crockpot. Lather them with barbecue sauce. You can use a homemade sauce like my Raspberry-Chipotle Barbecue Sauce for ribs or a store-bought bottle. Just remember to save a little bit for later. Cook on low for 8 to ...
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Ideally, the rub-coated, uncooked ribs should rest in the fridge overnight. 1. The night before you want to barbecue the ribs, prepare the rub: Combine all ingredients, and mix thoroughly until well blended. 2. Then coat the ribs: Remove the spare ribs from their packaging. Rinse the ribs and pat them dry. Cut off any excess fat.
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Jun 21, 2019 How Long Do St. Louis Style Ribs Take to Smoke. St. Louis style takes roughly 6 hours to smoke and about 30-45 minutes to rest, so all in all plan your day well because with prep time you’re looking at about a total of 8 hours. I know, that’s long but I promise it will be worth it.
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Jun 23, 2014 Rub one of the rib racks with your favorite barbecue rub on both sides, then place the rack meat- side down on the foil. Place another two layers of foil on top of the rack. Pinch foil together all around the sides to create a package. Repeat with the other rack of ribs, dry rub and foil. Place both baking sheets of ribs into the preheated oven.
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Jun 27, 2016 2 whole racks St. Louis–cut pork ribs (about 2 1/2 pounds/1kg each ... (Set aside 3 tablespoons of spice rub if making dry-style ribs.) Sprinkle ribs all over with 1 teaspoon liquid smoke, then rub in with hands for even coverage. ... Bake ribs for 2 hours. Remove and discard foil. Return to oven, meaty side up, and continue to cook until a ...
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Mar 22, 2022 In this case, the unwrapped ribs should have a chance to cook for three hours instead of two. This is known as the 3-2-1 method and it will give the fat and connective tissue a chance to break down before you add the foil. Note that spare ribs and St. Louis-style ribs are made from the same cut of meat.
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May 17, 2020 Instant Pot/Slow Cooker St Louis Style Ribs–the best (and easiest) ribs that you can make at home.Fork tender meat that practically falls off the bone. The ribs are seasoned with a dry rub, either pressure cooked or slow cooked, glazed with barbecue sauce, and then stuck under the broiler.
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Season the back of the ribs with salt and pepper, then apply 1/2 tbsp of the dry rub and massage into the ribs. Flip the racks over and repeat on the meat side. Cover the ribs with foil, sealing around the outside rim of the baking sheet, and cook 2 – 2 1/2 hours or until the tines of a fork slide easily between the ribs.
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This recipe enlists the popular 3-2-1 method using St. Louis-style spare ribs. Should you decide to use baby back ribs instead, decrease the cooking time to 5 hours, wrapping the ribs after the first 2. Ingredients. 2 racks St. Louis-style spare ribs; About 1/2 cup prepared yellow mustard; Seasoning Rub. 3 tablespoons kosher salt
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Traditionally, wood chips or chunks have been used in grills and outdoor ovens large enough to use them. Grillers with smaller setups can also use wood chips or wood pellets in gas or charcoal grills by using a smokebox, and recently, wood pellet grills have been making BBQ magic at homes as much as at restaurants.
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When I can keep hubby from charring (burning) some ribs on the grill, I make them in the oven. These are so moist and tender, you will probably never want to grill them again. I've used many types of ribs... Baby Backs, Spare Ribs (St. Louis), or Country Style (which are not really ribs as they are cut from the Shoulder). My favorite rub to use is Recipe #510906 and hubby loves my …
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