Description
These St. Louis-Style Ribs are grilled to perfection, featuring a flavorful dry rub and a tangy barbecue sauce glaze. The ribs are slow-cooked on the grill for six hours, resulting in tender, juicy meat with a smoky char that is perfect for a summer barbecue or any special occasion.
Ingredients
Scale
Ribs
- 2 slabs St. Louis-Style Ribs (7-9 ribs each)
- 2 tsp kosher salt
- Canola oil, for brushing
Dry Rub
- 2 tbsp dry rub for pork
- ½ cup dry rub for pork (additional)
Sauce and Liquid
- ¼ cup barbecue sauce (Homemade or Blue’s Hog Original)
- ½ cup distilled white vinegar
- ½ cup water
Instructions
- Prepare the ribs: Remove the membrane from the back of the St. Louis-Style ribs. Pat the ribs dry and sprinkle the kosher salt evenly over both sides. Brush the ribs lightly with canola oil to help the seasoning stick.
- Apply dry rub: Generously coat the ribs on both sides with 2 tbsp of the dry rub for pork. Let the ribs rest for at least 30 minutes to absorb the flavors.
- Preheat the grill: Set up your grill for indirect cooking and preheat it to a steady 225°F (107°C). This low and slow method ensures tender ribs.
- Smoke and cook the ribs: Place the ribs on the grill grate away from direct heat. Mix the distilled white vinegar and water in a spray bottle to keep the ribs moist—spray them every 45 minutes during cooking to enhance moisture and flavor.
- Cook for 4-5 hours: Close the grill lid and maintain the temperature at around 225°F. After about 3 hours, begin spritzing with the vinegar-water mixture regularly.
- Wrap and finish cooking: After 4 hours, wrap the ribs tightly in foil to create a steamy environment and continue cooking for an additional 1 hour. This helps tenderize the meat further.
- Glaze and grill: Unwrap the ribs and brush both sides generously with the remaining ½ cup dry rub first, then apply the ¼ cup barbecue sauce. Place the ribs back on the grill over direct heat for 5-10 minutes, turning occasionally until the sauce caramelizes and the ribs develop a beautiful char.
- Rest and serve: Remove the ribs from the grill and let them rest for 10 minutes before slicing. This ensures the juices redistribute and the ribs remain moist.
Notes
- Maintaining a consistent low temperature on the grill is key to tender ribs.
- Use a meat thermometer if preferred; ribs are done when they reach an internal temperature of about 190-203°F for optimal tenderness.
- Feel free to substitute the dry rub and barbecue sauce with your favorite blends to customize the flavor.
- Spritzing with vinegar and water keeps the ribs moist but can be substituted with apple juice or cider vinegar for a sweeter note.
