Low and Slow St. Louis Ribs
Smoked papri
ka gives these ribs a light smoky flavor while the cooking method turns out meat that is fall-off-the-bone tender.
2 slabs of St. Louis style ribs
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
6 tablespoons smoked paprika
½ cup brown sugar
2 garlic cloves, minced
Equipment: Large roasting pan
Natural gas oven
Cut the slabs in half and dry well with paper towels.
Mix together the dry ingredients and rub well into both sides of the slab pieces. Use all of the dry rub. Place the ribs in the roasting pan, and sprinkle with the minced garlic. Seal the pan well with heavy duty aluminum foil and place in the refrigerator overnight or longer–longer is better!
Place the roasting pan in a cold oven, set the temperature to 225 degrees, and cook for four hours.
Serve with your favorite barbecue sauce.