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Kita Roberts | Girl Carnivore

The ribs we're smoking for the holiday weekend.

Published about 10 hours ago • 1 min read

​BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP​

St. Louis Style Smoked Ribs

St. Louis cut comes from the belly side - more fat, flatter rack, longer bones that hold up to a full low-and-slow without drying out, and they're our go-to for choice when we're craving ribs.
Check your local market sales and stock up now before the weekend.

🍽️ MORE STEAKS HE'LL LOVE

Sharp Tip:

Before any rack goes near smoke, pull the membrane off the back. It's a thin, silverskin-like layer that doesn't render or soften no matter how long you cook - it stays tough, blocks rub from penetrating the meat, and creates a barrier that keeps the smoke flavor shallow.

To remove it, slide a butter knife under the edge at one end, grab the flap with a dry paper towel for grip, and gently pull it off. It comes off cleanly on a fresh rack most of the time, but if it takes a few attempts, that's totally ok. If you're buying St. Louis cut, the membrane is typically still on - it's worth the 30 seconds before you rub.

⏳ WEEKEND PROJECT

How To Smoke Ribs

This holiday weekend is begging for some epic smoked ribs! A dry rub, low heat, a little time - and when you pull them off the smoker, the meat has pulled back from the bone, and the bark has set.

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Kita Roberts | Girl Carnivore

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