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What’s the difference between pork spare ribs and St. Louis style ribs? Simple answer: it’s all in how it’s cut. St. Louis style ribs are a trimmed down version of spare ribs cut into a long, rectangular shape. Pork spare ribs are longer and have extra meat, as well as extra cartilage, on their racks. The extra meat extends off the rack of ribs between two to five inches in length. We’ll go into the process of cooking them this way.
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Recipe from learningtosmoke.com
instagram.com/learningtosmoke
INGREDIENTS
- 1 rack pork spare ribs (10-12 bones)
- 1/4 Cup kosher salt
- 1/4 Cup black pepper (coarse)
- 1/4 Cup apple cider vinegar
- 1/4 Cup apple juice
INSTRUCTIONS
- Preheat your Yoder Smokers YS640S pellet grill to 250 degrees over indirect heat; oak or hickory wood preferred.
- Prepare ribs by cutting off the excess flap on the back of the rack and cut off the excess meat on the end of the rack with the smallest rib bone.
- Mix equal parts kosher salt and coarse black pepper. Season both sides of the rack of ribs.
- Place ribs on grill and smoke for five hours or until internal meat temperature reaches 195 degrees.
- Spritz once an hour with apple juice and apple cider vinegar.
- Slice ribs bone side up to get perfectly even slices. Serve.
What’s the difference between pork spare ribs and St. Louis style ribs? Simple answer: it’s all in how it’s cut. St. Louis style ribs are a trimmed down version of spare ribs cut into a long, rectangular shape. Pork spare ribs are longer and have extra meat, as well as extra cartilage, on their racks. The extra meat extends off the rack of ribs between two to five inches in length. We’ll go into the process of cooking them this way.
—
Recipe from learningtosmoke.com
instagram.com/learningtosmoke
INGREDIENTS
- 1 rack pork spare ribs (10-12 bones)
- 1/4 Cup kosher salt
- 1/4 Cup black pepper (coarse)
- 1/4 Cup apple cider vinegar
- 1/4 Cup apple juice
INSTRUCTIONS
- Preheat your Yoder Smokers YS640S pellet grill to 250 degrees over indirect heat; oak or hickory wood preferred.
- Prepare ribs by cutting off the excess flap on the back of the rack and cut off the excess meat on the end of the rack with the smallest rib bone.
- Mix equal parts kosher salt and coarse black pepper. Season both sides of the rack of ribs.
- Place ribs on grill and smoke for five hours or until internal meat temperature reaches 195 degrees.
- Spritz once an hour with apple juice and apple cider vinegar.
- Slice ribs bone side up to get perfectly even slices. Serve.
