St. Louis BBQ Ribs
Pitmaster note: If you’re going through the trouble of making a dry rub and scratch BBQ sauce, it’s a good idea to have some left over. The extra rub will last several weeks in an airtight container, and you can save the sauce for at least a week to 10 days.
Let's get grilling
1
Prepare the rub: In a medium bowl, whisk all rub ingredients together. Use your fingertips to break up any large clumps of brown sugar.
2
Set aside 2 tablespoons rub to use in sauce and apply the rest of the rub to front and back of ribs.
3
Build a charcoal fire using Kingsford® Original Charcoal for indirect grilling by situating the coals on only one side of the grill, leaving the other side void. Preheat to 250°F.
4
Once the grill is preheated, place the ribs on the grill meat-side up and cook with indirect heat for 3½–4 hours, or until the ribs are tender. For your safety, please reference the USDA safe cooking temperatures.
5
While ribs are cooking, make the sauce by combining all the sauce ingredients into a medium saucepan along with the 2 tablespoons reserved spice rub.
6
Stir in 1/2 cup water and bring to a boil over high heat, reduce heat and simmer for 8 to 10 minutes, stirring often, until reduced to a glaze consistency. Sauce should reduce by about one-third. Remove from heat and allow the sauce to cool.
7
During the last 30 minutes of cooking, brush the sauce on to both sides of the ribs in two coats. Discard any leftover sauce after use; do not reuse or re-boil sauce.
8
Remove the ribs from the grill and place them on a cutting board to rest for about 10 minutes. Carve the ribs and serve.
Cooking for 4 people
Ingredients
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St. Louis-style cut ribs, membrane removed from underside of ribs, any loose fat or meat trimmed
2 slabs
For the spice rub
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brown sugar
0.25 cup
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onion powder
2 tbsp.
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smoked paprika
2 tbsp.
-
dry mustard
1 tbsp.
-
garlic powder
0.5 tbsp.
-
dried oregano
0.5 tbsp.
-
ground coriander
1 tsp.
-
cayenne pepper
0.5 tsp.
-
kosher salt
2 tbsp.
-
freshly ground black pepper
2 tsp.
For the sauce
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ketchup
2.5 cup
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apple cider vinegar
0.3 cup
-
brown sugar
0.25 cup
-
molasses
0.25 cup
-
Dijon mustard
2 tbsp.
-
Worcestershire sauce
1 tbsp.
-
liquid smoke (optional)
1 tsp.
For safe meat preparation, reference the USDA website.
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