Elevate your rib game with Chef Eric Gephart’s Italian Style St. Louis Ribs recipe. This inventive approach combines the smoky goodness from hickory wood on the Kamado Joe with the flavors of Italy. After seasoning your St. Louis style ribs, they’re smoked to perfection and topped with marinara sauce, fresh basil, and Parmesan cheese for a mouthwatering surprise that will leave everyone wanting more.
Get the recipe at https://www.kamadojoe.com/blogs/recipes/italian-style-st-louis-ribs
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20 Comments
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Great recipe. I can hardly wait to cook it myself. This is what grilling is all about. Fun.
Whats not to love …….Smokey Pork Rib Parmesan 🍻🔥👍
Always glad to see you drop new vids Chef. And now i have a new rib scoring/removal trick.
Thanks for always teaching us 🍻
Just told my partner im trying this on the grill and she looked at me in abject horror. It's worth sleeping on the couch for.
Great seeing you back Chef Eric and Nate. Do you get much flavour from the balsamic? Thinking what else this could be used on as a binder…
Chef Eric, how are we cooking our Turkey this year?
Plan on taking a quick ride over to Goldsboro and Heritage Farms in November. I might grab an extra rack of ribs to give this a try. Thanks Chef E!
Mexican ribs next?
De-Bone…. wow!
Amatuer tip for your viewers- i like to use paper towel to get a good grip on the membrane.
The only thing missing at the end….. A KNIFE DROP! You're the Christopher Columbus of the Kamado man . Thanks for the video as always.
Fall is in the air and Chef Eric is back… all is good again. It's been way to long.
This one is a little nuts… lol but so glad to have you back.
I wish I caught up with you when you were in Brisbane not long ago at Augusta farms meat market. Would have been great to have met you. Maybe next time. I watch your channel all the time. I love it.
This is definitely a different recipe, but it is worth a try for sure. Great video, Chef Eric.
You broke my brain with this. Id be interested in how to best use the meat. Maybe over pasta etc.
I made the rib tonight followed the recipe to a tee. It was ok not the best ribs. I’m a Texan and something’s you shouldn’t mess with. I think the 325 temp is to high and it dried out my ribs. I cooked on a Kamodo controlled by a Fire Board so my temp held at 325 and then wrapped for about a hr. For me I think the 3-2-1 method at 225 keeps them moister. If I do them again it’s 3-2-1 then sauce and cheese.
Used your other rib method before a couple of times . So I’m gonna make these ribs for sure soon . Looks very tasty 😋
I made these tonight! Put them over parpadelli with a little extra sauce and made home made focaccia and had a nice Paso Robles cab. It was fantastic. This will be a special occasion meal in our house from now on.
What kind of warranty is it if Kamado Joe cannot, or will not replace items that fall apart (under warranty) for weeks or months? You cannot even use the grill, and it's under warranty? Buy an Egg or cook in your kitchen; this is an internet company with NO meaningful service.
Thanks for the recipe and my new motto for life 'I don't know how much longer I've got on this earth but I'm getting real weird with it' 🙂
You da best by far. And there's some great folks on YouTube. Keep em coming.