After spending 3.5 hours in a J&R wood-fired barbecue smoker, the St. Louis-style spare ribs at Harris County Smokehouse are coated with a marinade made with dashes of butter, brown sugar, brown mustard and red pepper. The ribs are available for a half-slab ($15.70) or whole slab ($27.25).
“The marinade really helps bring out the moisture and break down the enzymes in the meat,” said Harry Chambers, who co-owns the restaurant with his wife, Tammy.
Everything about the St. Louis ribs is carefully calculated in order to give them their distinct flavor, Chambers said. Before they are cooked, the ribs are soaked in grapefruit juice for two days, which also helps tenderize the meat.
Getting the right cooking temperature is also crucial, Chambers said.
