Ingredients
Method
- Marinate and season. Lay the slabs in a non-reactive pan. Brush both sides with the W'ham® Marinade, then sprinkle on the W'ham® Original Mild Seasoning and work it into the meat. Cover and refrigerate for at least 12 hours.
- Cook low and slow. Bring the cooker to about 250°F. Lay the slabs on the grate, or on a rotisserie or carousel if your cooker has one, and cook for roughly 4½ to 5½ hours. On a fixed grate, turn the slabs about every 15 minutes.
- Check for doneness four ways. The meat reads about 180°F inside; the slab bends easily when you lift it; a fork slides in with little resistance; and the bone ends stand out about 3/8 inch past the meat.
- Cut and serve. Cut into single bones, or into 3-, 4- or 6-bone sections. Serve right away, with sauce on the side or none at all.
Nutrition
Notes
About the cut. St. Louis-style ribs are still spare ribs — the same cut from the belly side of the hog, trimmed square. The butcher takes off the rib tips (the strip of cartilage and meat along the bottom edge) and the flap of skirt meat on the back, which leaves a flat, rectangular slab that cooks evenly. Whole spare ribs keep the tips attached. This recipe works for either: buy St. Louis-cut, or trim whole spares yourself.