Subj : St. Louis 05
To   : All
From : Dave Drum
Date : Thu Apr 29 2021 13:23:08

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbecue St. Louis Pork Ribs
 Categories: Pork, Bbq, Sauces, Chilies, Rubs
      Yield: 6 Servings
 
      3    Slabs St. Louis style ribs;
           - 2 to 3 pounds each
      4 tb Kosher salt
    1/3 c  Spicy brown mustard

MMMMM----------------------------RUB---------------------------------
      2 ts Paprika
  1 1/2 ts Whole black peppercorns
      1 ts Coriander seeds
      1 ts Cumin seeds
      1 ts Garlic powder
      1 ts Onion powder
    1/4 ts Fresh grated nutmeg
    1/4 ts Cayenne pepper; or more
 
  Recipe courtesy Alton Brown, 2011
  
  Special equipment: Smoker and 4 ounces hickory or oak
  wood chunks or chips
  
  Set a smoker to 225+|F/105+|C.
  
  Combine the paprika, black peppercorns, coriander seeds,
  cumin seeds, garlic powder, onion powder, nutmeg and
  cayenne in a spice grinder. Process until a fine powder
  is formed, approximately 30 seconds.
  
  Pat the ribs dry and turn bone-side up. Trim excess fat
  and, if one end of the ribs is especially narrow, trim
  meat and bone to ensure even cooking. Remove membrane
  on the underside of the ribs by inserting a rounded
  utensil, an upside-down spoon works well, between the
  membrane and the meat at one end of the slab. Carefully
  work the spoon under the membrane to loosen but not tear.
  Once enough has been loosened, use a paper towel to hold
  onto the membrane as you slowly pull it down the slab to
  remove.
  
  Sprinkle the ribs on both sides with the salt and brush
  both sides with the mustard. Sprinkle two-thirds of the
  spice mixture on the meat side of the ribs and the
  remaining third on the bone side.
  
  Once the smoker has reached 225+|F/105+|C, add the wood
  chips or chunks and the ribs to the smoker.
  
  Smoke for 4 to 5 hours then test for doneness. There
  are four criteria that should be met in order for ribs
  to be done.
  
  First, the internal temperature of the meat should be
  185-190+|F/85-88+|C.
  
  Second, pick up each slab from the center with tongs
  and it should droop into a u-shape and crack slightly.
  
  Third, while holding with the tongs, and bouncing gently,
  the surface of the ribs should crack slightly.
  
  Lastly, the meat should pull easily off the bone but not
  fall off. If ribs pass all tests, remove them from the
  smoker and wrap in heavy-duty foil and rest for 15
  minutes. If not, continue smoking for 45 minutes to 1
  hour and test again until done.
  
  Uncle Dirty Dave's Archives
 
MMMMM

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