2 slabs St. Louis-style cut ribs, membrane removed from underside of ribs, any loose fat or meat trimmed
0.25 cup brown sugar
2 tbsp. onion powder
2 tbsp. smoked paprika
1 tbsp. dry mustard
0.5 tbsp. garlic powder
0.5 tbsp. dried oregano
1 tsp. ground coriander
0.5 tsp. cayenne pepper
2 tbsp. kosher salt
2 tsp. freshly ground black pepper
2.5 cup ketchup
0.3 cup apple cider vinegar
0.25 cup brown sugar
0.25 cup molasses
2 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1 tsp. liquid smoke (optional)
1 Food Prep
First, remove the membrane from the underside of the ribs, and trim any loose fat or meat.
- Then, in a medium bowl, whisk all the Spice Rub ingredients together. Use your fingertips to break up any large clumps of brown sugar. After setting aside 2 tbsp. of the rub to use in the sauce, apply the rest of the rub to both sides of the ribs.
- Next, combine all the sauce ingredients into a medium saucepan along with the 2 tbsp. of the reserved spice rub. Stir in ½ cup of water and bring to a boil over high heat.
- Then, reduce the heat and simmer for 8 to 10 minutes, stirring often, until reduced to a glaze consistency. The sauce should reduce by about one-third. Finally, remove the sauce from the heat, and allow it to cool.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: Temp: 250°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place the ribs on the grill meat-side up and cook with indirect heat for 3 ½ to 4 hours, or until the ribs are tender.
- During the last 30 minutes of cooking, brush the sauce onto both sides of the ribs in two coats. Discard any leftover sauce after use. Don’t reuse or reboil sauce.
- The ribs are done when they reach an internal temperature of 145ºF. Remove the ribs from the grill and place them on a cutting board to rest for about 10 minutes.
- Carve the ribs and enjoy.
For safe meat preparation, reference the USDA website.
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