Bellabbs

Smoking St. Louis ribs on a pellet grill is the perfect way to achieve tender, fall-off-the-bone ribs with a rich smoky flavor. This guide will take you through the process, from prepping your ribs to achieving that perfect bark and serving up a truly memorable meal.

Preparing Your St. Louis Ribs for the Pellet Grill

The first step to perfect St. Louis style ribs is preparation. Begin by removing the membrane from the back of the ribs. This thin layer of connective tissue can create a tough, chewy texture. Slide a butter knife under the membrane at one end and gently peel it off. Next, trim any excess fat or cartilage from the ribs.

Now it’s time for the rub. A good dry rub is essential for flavoring St. Louis ribs. You can use a store-bought rub or create your own custom blend. A simple combination of brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper works wonders. Generously apply the rub to both sides of the ribs, ensuring they are evenly coated.

Applying Dry Rub to St. Louis Ribs

Setting Up Your Pellet Grill for Smoking Ribs

Set your pellet grill to a temperature of 250°F (121°C). While the grill preheats, choose your wood pellets. Hickory, oak, and pecan are popular choices for smoking ribs, each imparting a unique smoky flavor. Experiment to find your favorite! Once the grill reaches temperature, add the wood pellets according to your grill’s instructions.

Smoking the St. Louis Ribs

Place the ribs bone-side down on the grill grates. Close the lid and let them smoke undisturbed for 3 hours. This initial smoking period allows the smoke to penetrate the meat and create a flavorful foundation.

The 3-2-1 Method for Tender Ribs

After the initial 3 hours, it’s time for the 3-2-1 method. This technique involves wrapping the ribs in foil for 2 hours to tenderize them, and then unwrapping them for the final hour to develop a beautiful bark.

Wrapping the Ribs (2 Hours)

Carefully remove the ribs from the grill and place them on a large sheet of aluminum foil. Add a splash of apple cider vinegar, apple juice, or your preferred liquid for moisture. Tightly wrap the ribs in the foil, ensuring no steam can escape. Return the wrapped ribs to the pellet grill and continue cooking for 2 hours.

Unwrapping and Finishing the Ribs (1 Hour)

After 2 hours, carefully remove the foil-wrapped ribs from the grill. Unwrap the ribs and place them back on the grill grates, bone-side down. Brush them with your favorite barbecue sauce and continue cooking for the final hour, allowing the sauce to caramelize and the bark to develop.

Checking for Doneness and Serving

The ribs are done when the meat is tender and easily pulls away from the bone. You can also use a meat thermometer to check for an internal temperature of 200-205°F (93-96°C). Once the ribs are cooked to perfection, remove them from the grill and let them rest for 10-15 minutes before slicing and serving.

Enjoy your delicious, smoky St. Louis ribs cooked to perfection on your pellet grill! They’re the perfect centerpiece for any backyard barbecue or special occasion.

FAQs

1. What is the best wood for smoking St. Louis ribs? Hickory, oak, and pecan are all excellent choices.

2. How long does it take to cook St. Louis ribs on a pellet grill? Approximately 6 hours using the 3-2-1 method.

3. What temperature should I cook St. Louis ribs on a pellet grill? 250°F (121°C).

4. Can I use a different cooking method for St. Louis ribs on a pellet grill? Yes, you can adapt the cooking time and temperature to your preferred method.

5. What is the 3-2-1 method? 3 hours unwrapped, 2 hours wrapped in foil, 1 hour unwrapped and sauced.

6. How do I know when my ribs are done? The meat should be tender and pull away from the bone easily, or reach an internal temperature of 200-205°F (93-96°C).

7. What should I serve with St. Louis ribs? Coleslaw, potato salad, baked beans, and cornbread are classic accompaniments.