Can you really start BBQ season without making some amazingly delicious, and finger licking Smoked St. Louis Style Ribs? I think not.
These ribs are so tasty we have been making them on repeat for our meal prep because they hold so good o the fridge so well for a week.
Although it is consistently really hard keeping these in the fridge for more than 3 days because when you have growing kids in the house, the fridge is pretty much empty all the time, even though I just went grocery shopping 10 minutes ago.
Do you like grilled food? If you do, then click here for more.
Welcome to a life with teenagers. They eat like babies, every two hours.
But… hey, the food is here to be shared and enjoyed so that what we all do. I love seeing everyone devouring my food. That makes my heart full and happy.
These ribs are extremely good. I am an enormous fan of grilled food, in particular, a longtime fan of outdoor cooking. I feel like the food always comes on point when it’s cooked on the grill.
Once the ribs have been seasoned, wrap them tightly in plastic wrap and refrigerate for at least eight hours. When the ribs to rest in the dry seasonings the flavor has the time to fully penetrate the meat.
A smoker is the most common way to prepare ribs but almost any grill can be made into an indirect smoker and used for longer cooking times.
However, for a charcoal grill, simply build your fire to one side of the grill and cook on the other. Placing a small pan with water underneath your food will also help develop a bit of smokiness.
Ribs taste the best if they are cooked low and slow. Most meat will benefit from being wrapped in foil if you plan to cook for more than 2 hours.
Baby back ribs will take about four hours to cook while St. Louis cut ribs will cook in approximately five hours.