Smoked St. Louis Ribs 3-2-1

St. Louis Style mostly refers to the cut of the ribs. Baby back comes from higher up on the bone as opposed to the St. Louis Rib which is cut from the lower rib cage towards the stomach. This makes them flatter in shape compared to their baby back cousins. The flat style ribs are trimmed to appear squared off and hence, St. Louis Style. This video demonstrates the 3-2-1 method which some people claim is “cheating” but my thoughts are, is it cheating if the people eating it are having mouth-gasims? BBQ sauce is put on the last hour of cooking and allowed to caramelize which makes it a “dry” but sticky rib style. So please, don’t drench these in BBQ sauce when you serve them.


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