By Chef Eric Gephart

Italian Style St. Louis Ribs

Portions: 2 people
Temps de cuisson: 3 - 4 heures
Niveau:
Intermédiaire:
Méthode:
Fumé
Nourriture:
Porc

Ingredients

  • Main

Elevate your rib game with Chef Eric Gephart's Italian Style St. Louis Ribs recipe. This inventive approach combines the smoky goodness from hickory wood on the Kamado Joe with the flavors of Italy. After seasoning your St. Louis style ribs, they're smoked to perfection and topped with marinara sauce, fresh basil, and Parmesan cheese for a mouthwatering surprise that will leave everyone wanting more.

Enjoy

Chef Eric Gephart

Instructions

  1. 01

    Stabilize your grill at 325˚F.

  2. 02

    Prep the ribs by removing the membrane from the bottom side of the ribs. Season both sides of the ribs with balsamic vinegar then season with each side with salt and Italian Seasoning.

  3.  

    Ingredients

    • 1 Rack St. Louis Style Ribs, Cheshire Pork
    • 1 tablespoon Balsamic vinegar
    • 2 tablespoons Salt, Kosher
    • 2 tablespoons Italian Seasoning
  4. 03

    From the bottom of the rack, use a sharp knife and trace the center of each bone slightly cutting through the thin meat and fat.

  5. 04

    Place your smoking wood in the hottest portion of the coals. Once the wood chunks catch fire, set the grill up for indirect smoking and transfer the ribs to the grill meat side down.

  6.  

    Ingredients

    • 2 chunks Hickory smoking wood
  7. 05

    Smoke for 45 minutes and flip. Cook for another 45 minutes (1 ½ hours in total) then wrap the ribs in foil and return to the grill for 1 hour (flip at the 30-minute mark).

  8. 06

    Once probe tender, gently remove the bones from the ribs keeping the meat in 4 bone slabs.

  9. 07

    Top each slab with a generous amount of marinara sauce, sliced basil and parmesan. Return the topped slabs to the grill just long enough to melt the cheese and warm the sauce. Remove, slice, serve and enjoy!

  10.  

    Ingredients

    • 1 cup Marinara Sauce
    • 1/2 cup Fresh basil, sliced
    • 1/2 cup Parmesan, grated