St. Louis Style Ribs With Jimmy Kennedy

Hey, everybody. Jimmy Kennedy here. We got. in a meadow creek smoker. Today, we’re going to cook up some spare ribs. So Saint Louis style spareribs, that’s what we have here. One rack. It’s looking pretty good, too. And a lot of people would take this. This is the Saint Louis are more trimmed up, but there’s a membrane here and you could pull that off if you want. But I typically leave it and there’s even a little extra here. A little fat. I’ll leave all that. And I think it’s fine. Some people, like I say, trim it, but I don’t I’ll leave it on. And most ribs have already been trimmed that you buy in the store anyway, especially the Saint Louis. And I can tell you about that in a little bit, but we’re going to go with some rub. Any dry rib rub works on ribs at all is all good, whatever you want. This is kind of a Memphis style, which is a kind of a dry rib compared to some people. Mop them all up and put them on, but you don’t want to rub with a lot of sugar if you’re going to direct heat. So if you’re going to cook the ribs over charcoal, you got to be careful how much sugars in the rub cause it will burn. This has a lot of sugar in it, but this is a reverse low smoker, so I’m not getting any real heat. This is all smoke. All the heat’s coming from the smoke.
Oh, yeah, it’s pretty good. About 200 right now. We’ll crank it up like 225. I put it right on the rack pull it out. And time wise at 225, it’s only going to take about 4 hours probably unlike pulled pork and all that other stuff that you smoke. It doesn’t take that long for ribs 4 to 6 hours tops. Even if you have this thing loaded it’s going to take, like I said, four to 6 hours and that’s about it. Just let her go and you know, make sure you keep a good steady tip on it. 200 to 50 tops. So I’ll, I’ll go to and they’re going to be good. We’ll show you how to cut them up and serve them all right. So a lot of people ask about the difference between spareribs, Saint Louis style, spareribs, and baby backs. And they all come from the same area, basically from the ribs of a pig. Of course, this bear ribs come further back on the pig and they’re like larger kind of a flat rack and they’re not as trim. There’s more meat on it. And a lot of people say more flavor. And it’s just kind of like the back end the large part of the rib cage. And I like those a lot. Spareribs of greatness. Typically, what you find I see now more and more people are and more stores are serving or selling Saint Louis style. And all that is, is a spare that’s been trimmed to be more considered, to be neater actually, it’s just kind of a long rectangle. They take a lot of the cartilage and gristle off and they kind of square it up.
They use these and barbecue competitions. That’s what you’ll see. And and that’s what I’ve been using almost exclusively now for a couple of years, just because I like the way they look. And it’s a little less work, you know, as far as trimming them and stuff and I think they’re they’re pretty tasty, too. I love them baby backs. Baby backs are come from like the top part of the ribs. And baby the word baby comes from they’re just smaller. They’re only like four or five inches long. They’re short ribs. They come from the top and they’re connected to the backbone. So baby back ribs, they’re great, too. And I don’t think they have as much fat or flavor in them, but a lot of people love them. And it’s hard to go wrong with any of them, really, you know, see what’s on sale, you know, try them all, see what you like best and then put them on the smoker. You’ll be happy. I mean, I could eat these every day. They’re so good. I love them and they don’t take that long to cook. Started some this morning. They’ve been in here for almost 5 hours now. These are the Saint Louis ribs. They look great. They got nice color to them. And once you start seeing the bones or some people call these the teeth, you know they’re good, you get a little bit of shine to them. You start getting a little bit of that sweat. Like here they are smelling right there.
Done what I do is I’ll let these set a little bit before I cut them some time. But this one’s not too too hot. And you just want to cut these along the bone. And if you stand them up that knife will just follow the bone. Oh, my goodness. These are so tender.
And you just keep doing that. Look at that right there. Nice. I’ll cut all these up, put them on a plate, maybe even toss a little barbecue sauce first or not. I mean this is a great great, great dinner right here. And you can serve this with just about anything. I mean coleslaw, potato salad, baked beans, and a lot of times what I do, too, is I’ll take them for catering, and I’ll do this. I’ll just make little appetizers out of them, cut them in half this little barbecue sauce and you can do it either way. You can mop them right before you take them off with, like, a brush or barbecue sauce or just keep them dry like this. It’s kind of like this, you know, squirt it on, which is what I typically do. It looks like it’s time for breakfast. These are so good. We’ll have the recipe for you. We’ll have the rub recipe and the barbecue sauce. Recipe for you guys. See you next time.