HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Tell us about it
TELL US

report back-ribs...

c
ctmom May 13, 2005 08:31 AM

I now have a new favorite!!! The St. Louis Style ribs came out great...thanks for the tips!!! I slow roasted them at 180 for about 4 hours (I wasn't home so I didn't want to over do them) and then 200 for another 2 hours, transferred to grill and sauced for about 15 minutes and they were perfect..No more baby backs for me!! A lot more meat but not much fat..

  1. d
    DK May 13, 2005 08:56 AM

    More and more chefs are turning to the long, slow roasting method when possible. This makes for a more tender and juicy meat. The only thing you have to be careful of is that the temperature is high enough so that any pathogens are killed. Too low a cooking temperature actually breeds things you don't want to eat. As long as you expose those little buggers to 141 degrees F for one minute, you have nothing to worry about. Keep on enjoying foods cooked in this fashion. Delicious!

    1. c
      cf May 13, 2005 09:47 AM

      Glad to hear that they came out so well for you. Did you use a dry rub on the ribs or did you roast them naked? I like to apply a rub to my ribs, wrap them in plastic and put them in the refrigerator overnight. This helps to give them a nice, light crust and a lot of flavor. Some folks apply a thin coating of yellow mustard to the ribs before applying the rub to help it adhere. Once cooked you can't taste the mustard but the crust it forms is really flavorful.

      Also, I like to mix in some honey with my BBQ sauce to make a glaze for the ribs. Heat it for a few minutes on the stove and paint it on the ribs before you put them on the grill. You will get nice, shiny ribs with a great sweet/spice flavor.

      5 Replies
      1. re: cf
        c
        ctmom May 13, 2005 10:29 AM

        I roasted them naked because my husband has been having some gum/teeth pain and can't get to the dentist until next week so I've been making "soft food" until this passes!!! I also add honey to my sauce and cook for a few minutes before brushing onto the ribs, I love the sweetness it adds to the sauce...

        1. re: ctmom
          c
          cf May 13, 2005 04:42 PM

          When your husband is done with the dentist try the overnight rub method for comparison. I suspect it will elevate your ribs to the next level of BBQ goodness.

          Another tip would be the 3-2-1 method. Roast at 200 - 225 degrees for 3 hours, wrap the ribs in aluminum foil and roast a further 2 hours and then unwrap them for the last hour. Sauce, grill and serve. This will give you very tender ribs with meat that nearly falls off the bone. Many folks seem to like these the best.

          1. re: cf
            s
            Spencer May 13, 2005 05:36 PM

            In bbq circles that's known as the Best Ribs In The Universe recipe. Top it off with Danny's Rib Glaze.

            1. re: cf
              f
              Funwithfood May 15, 2005 09:21 AM

              I usually use spare ribs, do St Louis take longer?

              My recipe is to rub, refridg overnight, 3 hours wrapped in foil in a 250 degree oven, cool, sauce, grill. They are very tender.

              Would I overcook spare ribs if I cooked them longer?

              1. re: Funwithfood
                c
                ctmom May 16, 2005 08:05 AM

                the difference between the baby back and st. louis is there is more meat on the st. louis...you do have to cook them longer because of the extra meat..that was my original question, because I also usually get the baby back!!

        Show Hidden Posts