3 Hour St. Louis Ribs | Chef Eric Recipe

hey team chef eric kephart here hope you're doing well today i want to talk to you about st louis style ribs you know everybody says three two one it's fun to say it's easy to say it's easy to remember but it's really too long six hours for uh st louis style ribs come on man so what we're gonna do first clean these babies up season em forget it let's just jump into the action 300 degrees fahrenheit let's go three two one way too long st louis style ribs we're looking to cook and attain a temperature of 300 degrees fahrenheit so let's go ahead and fill up this firebox and get us started all right one of the mistakes i see a lot of people making is putting too much charcoal in your firebox remember we want to promote great airflow so let's go ahead and fill our firebox a quarter of the way up bank it to the back make sure we can see those fire grates or the tines in the fire basket and open that draft door all the way up watch that fire climb light it from the bottom build up charcoal walls this is going to be a turbo start here we go right so today we're doing st louis style ribs or spare ribs this comes from the belly region and we're using cheshire pork absolutely love these guys uh our fire's getting started let's go ahead and fabricate these ribs and i'll show you what i mean i'm just going to take off that membrane on the bottom and the best way to do that is to sneak a knife right on top of one of these center ribs and just make a little pocket underneath and you can see how that's pulling up and once we get rid of this it's going to make a much more better experience eating experience because you don't want to try to chew through that and it's also going to allow our smoke and seasoning to penetrate the meat so all good things happen when you get rid of this bit here now i start trimming out some of these pieces that would be liable to burn up on us notice this piece here we wouldn't just want to leave that hanging and these look spectacular ready to be seasoned now seasoning up your ribs regionally you'll find a lot of folks putting something on there olive oil if you're down in south carolina they're slathering it with mustard i find that a little salt layer in the beginning wicks out enough moisture to allow the seasoning to adhere so let's go ahead and put salt down on both sides of our ribs and then we're gonna hit it with our sweet heat we're gonna have another opportunity halfway through this cook to add more seasoning so this is just a first layer that's gonna interact with the smoke i love this stuff one other thing i love about the st louis style rib is how flat they are it's just so nice to get even caramelization on the grill versus the baby back which have that big arch to it these babies were just made to smoke um the sweet heat i really like for the caramelization property is going to give us a nice bark in that first hour and a half of smoke at 300 fahrenheit and the heat is just nice as well so we've already put salt down and then we've got sweet heat and we'll caramelize together this is going to be a beautiful thing today we're going to use hickory uh i would suggest using whatever smoking wood is native to where you're cooking right so for me here in north carolina it's hickory it's oak it's apple uh but hickory for me is just nostalgia you know it sings growing up it sings whole hog cookery it just makes me think barbecue now we're gonna agitate these coals with our ash tool to make sure that all this charcoal gets incorporated fully engaged the ribs are seasoned up i like to sit them out for about 30 minutes to let that salt activate and let all those flavors penetrate before we put it on the grill another thing i want to talk to you about is wood chunks versus chips i prefer chunks if you're using a gas grill chips might be okay but for natural lump charcoal you want these big chunks okay smoke is your secret weapon but you don't want to overdo it two chunks is plenty of smoke for a rib or pork butt or even brisket cook do not soak your wood chips or chunks let me repeat that do not soak your wood chips or chunks and i'm sorry if i'm hurting some feelings out there okay three two one is way too long soaking wood chips or chunks no bueno uh throw your wood chips in the in the uh in the bed and then go ahead and get some of these wood chunks going okay we want full combustion and we want to let it smoke for about an hour and a half two chunks non-soaked right in the hottest part of our grill absolutely perfect we've got great embers going on right now i can see come on in and take a look you can see in this spot right here especially around those exposed holes in the in the fire grate we've got good flames coming so that is the hottest part of this grill and that's exactly where i want to bury these wood chunks so i'm going to put them right in the hottest part [Music] give it a little extra oxygen and as soon as we see combustion see this billowy white smoke that's actually bad smoke and when we soak our wood chips or chunks you prolong the period of bad smoke until it dries out finally and then you get a little bit of combustion but your chips are already gone so we want to wait till we see combustion and as soon as that we see that flame this white billowy bitter particulate is gonna disappear we're gonna get that sweet blue smoke that we talk about okay it's about it's about to happen here it goes there it is that's what we're looking for and that's going to give us that nice sweet translucent smoke that is just oh so nice on pork products to make this an indirect cook we're going to install our half moon deflector shields put our grill grates in place notice the the raised lip here is north and south not east and west i like to secure my grill grates in this manner so that when i'm cleaning them they're not they're not popping off and shifting deflector shields are in grill grates are on let's put these ribs rib side down meat side up blue smoke is rolling close the dome and make sure we're running 300 fahrenheit so at this point we've still got the draft door all the way open and the control tower all the way open remember we used a small amount of charcoal so it's not a huge intense flame but we have great air flow to attain that 300 fahrenheit if you're not seeing good blue smoke swivel that top all the way open and allow it to clean up and then bring it back down continuing to stabilize at 300 fahrenheit if that temperature starts to climb just dampen down the draft door a little bit stunning a lot of caramelization going on here i'm noticing some pooling uh if this were competition style ribs we'd be you know using a paper towel to get that off i'm just to flip okay i want even caramelization on each side stunning and that is great notice how the bones are starting to reveal here a little bit get some nice little pieces and parts caramelization so that was 45 minutes down on bone side and then we're going to do another 45 minutes of smoke on the meat side and we'll get into the wrap ribs been rolling at a delicious 300 for an hour and 15 minutes now let's go ahead and talk about the wrap okay so i want to do a double foil [Music] cut we're gonna do a double foil wrap and we want to be longer than the ribs this is a trick i picked up in australia we're going to make the glaze in the foil pack and it's going to happen over time so let me show you what i mean we're going to take a little bit of honey and we're going to go right on this is fun if you've got kids at home they love to do this one i know as a north carolinian i'm not supposed to use mustard on my ribs but it is really nice okay it provides a little bit of acid that that we love okay and again this is the glaze instead of using a pot and start mopping we're just going to do it right here in the foil i'm going to take some of our sweet heat that we used earlier [Music] next we're going to take a little butter and just kind of evenly spread out these pads of butter now all we need is the ribs and we're going to flip them meat side down right on top of this beautiful part nathan open that grill for me thank you chef great color we talked about the beauty of the flatness of these ribs let's see what the the meat side looks like and that's stunning bones are showing a little bit okay so we take it and put it right on all that butter and flavor one two and now that glaze get really tight right there it's gonna melt and all come together okay so right back on and now we do our next one the addition of some of these liquidus items and and the butter is only going to help promote moisture content we're not steaming but we're helping that collagen turn to gelatin which is going to give us that fall off the bone for just a bit of bite which is what we're looking for hour and fifteen minutes but remember 45 minutes into it we flip it's been 45 minutes let's go ahead and flip these so they'll be meat side down remember all of our butter and honey and mustard is on this side so we're gonna flip and allow the weight of those ribs to press right into it that's going to finish our glaze we're going to give it about 30 to 45 more minutes we don't want it to over caramelize so you can even start tapering your temperature down to 250 if you like let's check back in on 30 minutes and we're going to see if it's probed tender should be right where we want it 45 minutes let's take a sneak peek and just see where we are i'm liking the exposed bone right off the bat they feel nice and tender let's use our knife and just see if it's probe tender and look at that the cut just sinks it's not giving too much resistance back that's that's the bite that i like okay it's not quite fall off the bone that's stunning work and the surprising thing about it that's two hours and 45 minutes and i think we're there that's silly that's that's not even three hours i'm gonna pull this rack and we'll take a look at it together here on the cutting board let's leave the other one on right now but come on with me over to the board we need to slide our knife underneath look at that not even three hours and i'm struggling to keep it from falling apart at those low temperatures all right let's flip these babies i mean clean bone dance at uh at two hours and 45 minutes you know that just goes to show you it's so hard to write a recipe or a method exactly using times and using temps i mean three two one way too long right this was this was not even quite three hours and we're at a perfect rib so i can only imagine if i did this for freaking six hours it'd be it'd be fall apart mush you know let's go ahead and give that a bite i'm screaming hot but i can't help myself oh my god that's stunning two hours and 45 minutes and that's that is hands down a perfect rib a great bite again you want you want to see that kind of pull just a little bit but that is super super tender so uh technique being a part of the process um checking to see how tender it is not just following a piece of paper because we left that on i'll be honest i thought it was going to take longer than that two hours and 45 minutes to have st louis style ribs done fantastic you know if i knew that i could get this done every time in under three hours i'd be cooking ribs all the time so maybe maybe this is this is it right i'll reiterate one hour and 15 minutes at 300 with smoke and then wrap it and remember how we did the crisscross applesauce with uh not applesauce but we put we put mustard we put honey in there we put some seasoning in there and we put some butter in there providing that moisture content to help break it down a little bit 45 minutes 45 minutes and then here we are together enjoying perfectly cooked ribs an hour or sorry two hours and 45 minutes into it this is ridiculous so always remember don't just trust a recipe or a method the meat will tell you when it's done look at that great bark i can't say enough good things about this i got to go in for one more bite i mean look at that that's that's silly let's see look out look out just i'm gonna do the bite just so you can see how how it's still yeah that's ridiculous all right folks if you enjoyed this video or this method as much as uh as we did don't forget to subscribe like do leave us a comment uh let me know how you like to do your ribs do you like baby back better to st louis or st louis better than baby back i'm a st louis guy from our backyard to yours cheers and happy grilling [Music] you

Channel: Kamado Joe

Views: 197,656

Keywords: Kamado Joe, KJ, Not Your Average Joe, Kamado, Joe, Ceramic Grill, st. louis ribs, ribs recipe, 3 hour ribs, Kamado Joe recipes, Kamado Joe recipe, St. Louis ribs recipe

Id: 3czUlCntWTo

Length: 15min 5sec (905 seconds)

Published: Sat May 29 2021