Kamado Joe "MoJoe" Newscast March 2013    

Kamado Joe Company
2865 N Berkeley Lake Rd
Duluth, GA 30096
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The 3-2-1 Method of Smoking St. Louis Spare Ribs

How to cooking your way to tender ribs.

Cooking pork spare ribs is not an exact science. Two racks of ribs can look the same, yet they can come out quite different in the amounts of  juiciness and tenderness. Fortunately, the 3-2-1 Method of cooking ribs is a great equalizer to get consistent results. The ribs will not be "fall off the bone" tender, but they will be tender with an excellent smokey flavor.

The 3-2-1 Method is a three-part process of cooking the ribs with indirect heat at low temperature (225°F, 107°C) for three hours, wrapping them in foil and cooking for two hours, then unwrapping and cooking them for the final one hour. This method allows the connective tissue in the meat to break down for greater tenderness. As you can see it does takes some time, but it is well worth it.


It is likely that you will not find "St. Louis Ribs" in the meat department of your grocery store. The name is derived from the way they are trimmed not the cut itself or how they are cooked. Look for "Pork Spare Ribs" and select ones that are meaty with generous amounts of fat. A video for trimming spare ribs St. Louis style is included in this newscast.

Once again we have partnered with John Setzler of Man Cave Meals. We gave him the three BBQ sauce recipes and he produced a video using one of them. He also put together another video on how to trim the spare ribs "St. Louis Style". A special thanks to John for his contribution. Finally, check out the "Man Cave Meals" blog and videos. John offers viewers excellent information and instructions on other recipes, how-tos and product reviews.

Man Cave Meals Blog >

Man Cave Meals on YouTube >



Video Recipe: 3-2-1 Method St. Louis Spare Ribs
Prep Time: 30 minutes
Cook Time: 6 hours
Serves 12

How to Make Your Own BBQ Sauce
BBQ sauces for ribs are either tomato-based (Kansas City) or vinegar and mustard-based (Carolina). We have included two recipes for the KC style and one for a Carolina sauce. The BBQ sauce recipes below are easy to make and feel free to adjust the ingredients to fit your own taste.


Each of the recipes should have the ingredients added to a large sauce pan over medium heat and mixed thoroughly with a whisk. At the first sign of boiling, turn the heat to low and simmer until the desired thickness (30-120 minutes). Stir regularly to prevent burning. Allow to cool completely. For best results refrigerate overnight and reheat prior to use.

For recipes with raw onion and garlic, heat in a large sauce pan with butter until the pieces are clear, then add the remaining ingredients.


Recipe: Backyard BBQ Sauce
Prep Time: 30 minutes
Simmer Time: 120 minutes
This recipe will make a thin sauce and it will take up to 120 minutes to reduce down. For a thicker sauce you can cut the amount of beer in half and eliminate the tomato juice.


Ingredients
2 cups ketchup
1 can beer (dark is best, but any beer will work)
8 oz tomato juice
2 tbsp Worcestershire sauce
1 1/2 cup honey
4 tbsp brown sugar
1 onion (finely chopped)
4 cloves garlic (minced)
2 tsp cayenne pepper
2 lemons (juiced)
2 tablespoons butter


Printable Version of Recipe >



Recipe: Chunky St. Louis Style BBQ Sauce
Prep Time: 30 minutes
Simmer Time: 45-60 minutes


Ingredients
2 cups ketchup
1/2 cup Coca-Cola
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 tbsp yellow mustard
1 onion (finely chopped)
4 cloves garlic (minced)
1/2 teaspoon cayenne pepper
2 tablespoons butter


Printable Version of Recipe >


Recipe: Spicy Carolina Style BBQ Sauce

Prep Time: 30 minutes
Simmer Time: 45-60 minutes


Ingredients
1 cup yellow mustard
3/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
2 teaspoon black pepper
1 tbsp cayenne pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons butter


Printable Version of Recipe >


How-To Video: Trimming Pork Spare Ribs for St. Louis Style Rib
   
 

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