The WAGYU of Pork?? - Iberico St. Louis Style Ribs
This Pork Has a Very Unique Taste
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Introduction
Today on the patio, we’re diving into Iberico pork St. Louis-style ribs despite the challenging 25 mph winds! I’m excited to share today’s rib adventure, especially since Meat and Bone recently partnered with us. They’ve got an incredible selection of high-quality meats, and if you use my 10% discount code, RUMANDCOOK, you can get a great deal on your first order.
Let’s talk about today’s St. Louis-style ribs, which are starting to sweat just right. About 45 minutes ago, I took these beauties out of the package and was impressed by the minimal trimming needed. They were practically ready to go, which speaks volumes about the quality from Meat and Bone.
Key Prep Steps:
Inspecting the Ribs: These ribs required hardly any trimming, a testament to their quality.
Seasoning: I opted for a simple yet classic seasoning — fresh cracked smoked black pepper using my Pepper Cannon (Save 10% using code: RUMANDCOOK) and salt. This 50/50 blend, slightly pepper-forward, is perfect for letting the meat’s natural flavors shine.
Membrane Decision: I left the membrane on. It helps retain the juicy goodness of the meat, especially with St. Louis cuts that have more fat. If it bothers you, just crisp it up towards the end of the cook.
Cooking Process:
I seasoned both sides of the ribs without any binder since they were moist enough from the packaging.
Set up the Yoder Smokers YS640s with a hopper full of Bear Mountain Hickory pellets.
Placed ribs on the top rack, started with a cold grill to maximize smoke absorption, and set the temperature to a low 225°F to ensure we cooked them slowly and allowed all that fat to render beautifully without overpowering the meat with smoke.
We’re just letting them bathe in that Hickory smoke at a low and slow pace. No smoke tube today, as I want the meat, not the smoke, to be the star of the show. These ribs are going to be tender, juicy, and packed with subtle smoky hints that complement rather than dominate.
In about 30 to 45 minutes, I’ll check on them for the first time and possibly spray them to keep everything moist and delicious. But honestly, from the look of them now, thanks to all that beautiful fat rendering out, they might just be self-basting.
So, stick around, grab a Rum and Coke, and let’s see how these St. Louis-style ribs turn out. And remember, if you’re curious about trying some top-notch meats for your next barbecue, check out Meat and Bone and use my code: RUMANDCOOK for a tasty discount.
Final Steps:
After 3 hours, the ribs were done. I didn’t even spray them once. Iberico pork has a ton of marbling, so they were self-basting and cooked extremely quickly. Three hours at 225 is unheard of for traditional pork. Before I pulled them to rest, I put a very light coat of BBQ sauce on each side. It was so light you could barely see it; I just wanted to add a bit of flavor. After they tacked up for 3 minutes, I lightly tented them in foil and let them rest for 10 minutes.
After a 10-minute rest, these ribs turned out amazing! Their unique taste is something I highly recommend if you are looking for a pork treat.
Thanks For Watching
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