**The Art of Cooking St. Louis Style Pork Ribs**

Trimming and Preparing the Ribs

When it comes to cooking pork ribs, one of the most important steps is trimming and preparing them for grilling. The first step is to remove the flap from the ribs, which can be a bit tedious but makes a big difference in the final result. Next, we need to remove the membrane that covers the ribs. This membrane can make the ribs tough and less tender, so it's essential to remove it before cooking. To do this, simply grab the membrane with your fingers or a paper towel and pull it off.

**Cutting and Preparing for St. Louis Style**

Once the membrane is removed, we need to cut the ribs into individual portions. This will make them easier to cook and more manageable on the grill. When cutting the ribs, try to keep the bones intact as much as possible, as this will help hold the meat together while cooking. To do this, simply cut along both sides of the bone, making sure not to cut all the way through.

**Cooking the Ribs**

Now that we have our ribs trimmed and prepared, it's time to start cooking them. One of the most efficient ways to cook ribs is by using a vertical smoker or grill with multiple levels. This allows us to cook a large quantity of ribs on a relatively small space, making it perfect for outdoor gatherings and parties. To cook the ribs, simply place them in the smoker or grill, bone side down, and close the lid.

**Standing the Ribs**

To make the most of our grill space, we need to stand the ribs up. This is where bamboo skewers come in handy. Simply pierce the ribs all the way through with a skewer, making sure it's securely in place. Then, place the skewered ribs on the grill or smoker, bone side down. If you don't have bamboo skewers, you can use Chef string instead.

**Adding Moisture and Flavor**

To keep the ribs moist and flavorful during cooking, we need to add moisture to the pan. One way to do this is by adding some onions to the pan, which will help retain heat and prevent the ribs from drying out. Simply chop up some big chunks of onion and add them to the pan. You can also use chicken broth or beer broth to keep things moist.

**Adding Hardwood Smoke**

To give our ribs a smoky flavor, we need to add some hardwood smoke to the pan. This will infuse the meat with a rich, savory flavor that's perfect for pork ribs. Simply place some hardwood chunks in the pan, and let them burn until they're nice and hot.

**Basting and Tending**

While the ribs are cooking, it's essential to baste them regularly to keep them moist and flavorful. Use a turkey baster or a mop to apply the liquid to the ribs, making sure to coat all surfaces evenly. You can also turn the ribs around every hour or so to ensure even heating.

**Adding Barbecue Sauce**

Finally, when the ribs are almost done cooking, it's time to add some barbecue sauce. This will give them a sweet and tangy flavor that complements the smoky goodness of the ribs. Simply brush the sauce all over the ribs, making sure to coat every inch.

**Tasting and Serving**

After about 3-4 hours of cooking, the ribs should be tender and falling off the bone. It's time to taste them! Use a fork to pull apart the meat, and check if it's tender enough. If not, simply return them to the heat for another hour or so. Once they're done, slice them up and serve with your favorite sides.

**Homemade Barbecue Sauce Recipe**

If you want to try our homemade barbecue sauce recipe, be sure to check out our website or YouTube channel for more information. This secret sauce is made with a combination of ingredients that will make your ribs taste like a million bucks.

**Barbecue Pit Boys Vodka Sauce**

Finally, no discussion of pork ribs would be complete without mentioning our signature vodka sauce. This tangy and creamy sauce is the perfect accompaniment to our St. Louis style ribs. Simply grab some BBQ Pit Boys vodka sauce and get ready for a flavor explosion!

"WEBVTTKind: captionsLanguage: enwelcome to barbecue pit boys.com today we're going to do a standing spare ribs on the grill look good all right it's real easy to do we're going to do some indirect heating on the grill here here I've got a shallow pan and a grate and um here I've got a couple couple racks of ribs here and these are pork spare ribs they're about 5 and 1/2 6 lbs each they're all washed and ready to go here I've got some uh broth we got some bamboo skewers we got some pork rub here got some beer we got a couple onions here all right let's uh let's get going on this now a lot of a lot of P Masters they don't uh bother um trimming up their pork spare ribs they just throw them on the old smoker but I like to trim them up a little bit get some of the excess fat off and uh get that membrane off there and if you want to learn how to do it you can uh check out bbqpitboys.com or barbeq web.com and get a little more detail and uh what we want to do is trim these up St Lou style and that's fairly easy to do now here I'm uh removing the flap those ribs and uh like I said we're going to remove that membrane makes it real nice and tender if you take the time to do that and all right now here uh here we're cutting it up uh St Louis style and um like I said you can learn more about that on one of our other videos videos on YouTube or barbecu pit boo.com all right now uh these uh pieces are pulling off the racks here they're Sometimes some of the best part of the ribs so you uh you definitely will going to throw that in that uh that baking pan there on the grill now the idea about uh doing these stand and ribs uh as you probably already figured out is so you can cook up a lot of ribs on a relatively small space on the grill and U here we got some uh pork rub use your favorite pork rub something off the shelf or some of your homemade rub or use one of ours and uh you want to sprinkle good amount on all sides of these ribs now that was easy now wasn't it all right now the next thing we want to do is we want to stand these ribs up so we got plenty of room to for the grill and uh this is where those bamboo skewers come in handy you just pierce the ribs all the way through and that'll keep it uh keep it together all right then we'll put it in that pan on the grate now if you don't have bamboo skewers you could use uh some Chef string that'll work just fine all right now we're putting it on a great because uh we're going to uh add some moisture to this pan and uh and if you got some onions there you just want to cut up some big chunks and throw it in again and this uh helps keep those ribs nice and moist cuz it's going to take about 4 hours to do this and here I have some broth you can use a chicken broth or beer broth I'm using a little bit of both all right now uh add a little bit of hardwood here and produce a real nice Smoky flavor is these are ribs are uh steaming for the next 4 hours all right that was easy now wasn't it okay about an hour's gone by and uh I'm going to check these ribs out maybe once an hour here or you want to get your uh turkey baster out we want to base these ribs good with uh some of this broth we got going there now again you can see these ribs are are on that great and they're slowly steaming man it's smelling good already all right now we're about 2 hours into this we're running a temperature of about 225 250° Fahrenheit and again you want to keep basting and uh here I like to turn these ribs around a little bit for a little more even heating although uh it's really not necessary this type of Grill um Cooks everything fairly even here and I can see that my moisture contents down underneath the grate so I'm going to I'm going to add a little bit of more uh beer in this case you can add a little water or a little more broth it's up to you that'll do it man I'm getting hungry you smell that it smells good all right now uh this is about a last hour or so like I said going to take about 3 hours 3 and a half maybe 4 hours depends how hot those coals are and during the last hour I like to spread on some of my homemade barbecue sauce or you can use whatever sauce you like and here I'm testing for dness and seeing how those ribs will pull apart so about another hour to go all right see it's time to eat through the miracle of time we're going to pull this off the grill go ahead take a look at that I'm doing them this way will make your ribs real moist and tender put in my BB going to mix some sauce grab my on baby show you who's boss got my you getting hungry or what all right let's cut these up man there's nothing like pork spare ribs off the grill let's take a look at that and this is where I like to add a little my barbecue sauce here this is Barbecue Pit Boys vodka sauce here you can find this recipe on Barbe pit boys.com we're here on YouTube thigh chicken got going legs get how bought a plate full of these ribs fact uh me just apologize right here and right now because uh I want to try a little bit of this ribs right here man now if you're looking for a good spare rib recipe doesn't take a lot of room on your grill you check out Barbecue Pit boys.comwelcome to barbecue pit boys.com today we're going to do a standing spare ribs on the grill look good all right it's real easy to do we're going to do some indirect heating on the grill here here I've got a shallow pan and a grate and um here I've got a couple couple racks of ribs here and these are pork spare ribs they're about 5 and 1/2 6 lbs each they're all washed and ready to go here I've got some uh broth we got some bamboo skewers we got some pork rub here got some beer we got a couple onions here all right let's uh let's get going on this now a lot of a lot of P Masters they don't uh bother um trimming up their pork spare ribs they just throw them on the old smoker but I like to trim them up a little bit get some of the excess fat off and uh get that membrane off there and if you want to learn how to do it you can uh check out bbqpitboys.com or barbeq web.com and get a little more detail and uh what we want to do is trim these up St Lou style and that's fairly easy to do now here I'm uh removing the flap those ribs and uh like I said we're going to remove that membrane makes it real nice and tender if you take the time to do that and all right now here uh here we're cutting it up uh St Louis style and um like I said you can learn more about that on one of our other videos videos on YouTube or barbecu pit boo.com all right now uh these uh pieces are pulling off the racks here they're Sometimes some of the best part of the ribs so you uh you definitely will going to throw that in that uh that baking pan there on the grill now the idea about uh doing these stand and ribs uh as you probably already figured out is so you can cook up a lot of ribs on a relatively small space on the grill and U here we got some uh pork rub use your favorite pork rub something off the shelf or some of your homemade rub or use one of ours and uh you want to sprinkle good amount on all sides of these ribs now that was easy now wasn't it all right now the next thing we want to do is we want to stand these ribs up so we got plenty of room to for the grill and uh this is where those bamboo skewers come in handy you just pierce the ribs all the way through and that'll keep it uh keep it together all right then we'll put it in that pan on the grate now if you don't have bamboo skewers you could use uh some Chef string that'll work just fine all right now we're putting it on a great because uh we're going to uh add some moisture to this pan and uh and if you got some onions there you just want to cut up some big chunks and throw it in again and this uh helps keep those ribs nice and moist cuz it's going to take about 4 hours to do this and here I have some broth you can use a chicken broth or beer broth I'm using a little bit of both all right now uh add a little bit of hardwood here and produce a real nice Smoky flavor is these are ribs are uh steaming for the next 4 hours all right that was easy now wasn't it okay about an hour's gone by and uh I'm going to check these ribs out maybe once an hour here or you want to get your uh turkey baster out we want to base these ribs good with uh some of this broth we got going there now again you can see these ribs are are on that great and they're slowly steaming man it's smelling good already all right now we're about 2 hours into this we're running a temperature of about 225 250° Fahrenheit and again you want to keep basting and uh here I like to turn these ribs around a little bit for a little more even heating although uh it's really not necessary this type of Grill um Cooks everything fairly even here and I can see that my moisture contents down underneath the grate so I'm going to I'm going to add a little bit of more uh beer in this case you can add a little water or a little more broth it's up to you that'll do it man I'm getting hungry you smell that it smells good all right now uh this is about a last hour or so like I said going to take about 3 hours 3 and a half maybe 4 hours depends how hot those coals are and during the last hour I like to spread on some of my homemade barbecue sauce or you can use whatever sauce you like and here I'm testing for dness and seeing how those ribs will pull apart so about another hour to go all right see it's time to eat through the miracle of time we're going to pull this off the grill go ahead take a look at that I'm doing them this way will make your ribs real moist and tender put in my BB going to mix some sauce grab my on baby show you who's boss got my you getting hungry or what all right let's cut these up man there's nothing like pork spare ribs off the grill let's take a look at that and this is where I like to add a little my barbecue sauce here this is Barbecue Pit Boys vodka sauce here you can find this recipe on Barbe pit boys.com we're here on YouTube thigh chicken got going legs get how bought a plate full of these ribs fact uh me just apologize right here and right now because uh I want to try a little bit of this ribs right here man now if you're looking for a good spare rib recipe doesn't take a lot of room on your grill you check out Barbecue Pit boys.com\n"