Choose the Right Cut: St. Louis-style ribs are a great choice because they have a nice balance of meat and fat, which allows for tender ribs with a great flavor profile when cooked properly.
Remove the Membrane: For the best texture, remove the silver skin (the membrane) from the back of the ribs. This helps the dry rub penetrate the meat and prevents the ribs from becoming tough.
Create a Flavorful Dry Rub: A classic dry rub typically contains brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
Generously Apply the Rub: Coat the ribs with the dry rub, making sure to press it into the meat to ensure it sticks. Let the ribs sit for about 30 minutes to an hour to let the rub absorb into the meat and develop flavor.
Low and Slow Cooking: For tender, flavorful ribs, cook at a low temperature (around 225-250°F) for 3-4 hours. This method allows the rub to create a flavorful crust while the meat becomes tender and juicy.
Use Indirect Heat: To avoid burning the rub, cook the ribs over indirect heat on the grill or in a smoker. This will give the ribs time to cook slowly without direct exposure to flame, resulting in a smoky, even cook.
Wrap in Foil (Optional): For extra tenderness, you can wrap the ribs in foil after 2-3 hours of cooking. This "Texas crutch" method helps steam the ribs, making them even more tender before finishing them with the dry rub.
Serve with Sides: Pair your dry rub St. Louis-style ribs with classic Southern sides like coleslaw, cornbread, or baked beans for a complete, comforting meal.
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