OVERVIEW
Named after the city of St Louis in Missouri, in the heart of Southern barbecue country, St Louis ribs are cut from the belly end of the pig’s rib cage, meaning they’re meatier than baby back ribs. A good BBQ sauce and rub are essential for this recipe, to bring out those classic American flavours. You’ll find our recipes for those here.
PREPARE THE RIBS
Start by removing the membrane from the underside of the ribs. The best way to do this is to knick the edge of the membrane away from the first bone with a knife and then, using a tea towel or kitchen roll, pull it back (like skinning an eel if you’ve ever done such a thing!) It’s incredibly satisfying. There’s no need to trim your ribs as the gnarly charred bits are particularly tasty.
An hour before cooking, season the ribs on both sides with an even coating of the dry rub. Leave at room temperature.
Soak a handful of woodchips, ready for smoking,
SET UP YOUR EGG
Set up your EGG. Your target temperature is 120˚C. Scatter the woodchips over the coals, then install the ConvEGGtor in a legs-up position topped with the Stainless Steel Rack.
Place the ribs in a rib rack if you have one or directly on your grill, bone-side down. Smoke for for up to 6 hours. You are looking for an internal temperature of about 86˚C.
COAT WITH BBQ SAUCE
Remove the ribs, brush with BBQ sauce and wrap in Butcher’s Paper. Remove the ConvEGGtor from the EGG and bring the temperature up 225˚C.
Just before serving, grill the ribs for a couple of minutes so the sauce caramelises but make sure it doesn’t burn.
