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Cooking for 4 people
Ingredients
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2 slabs St. Louis-style cut ribs, membrane removed from underside of ribs, any loose fat or meat trimmed
spice rub
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0.25 cup brown sugar
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2 tbsp. onion powder
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2 tbsp. smoked paprika
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1 tbsp. dry mustard
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0.5 tbsp. garlic powder
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0.5 tbsp. dried oregano
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1 tsp. ground coriander
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0.5 tsp. cayenne pepper
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2 tbsp. kosher salt
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2 tsp. freshly ground black pepper
sauce
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2.5 cup ketchup
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0.3 cup apple cider vinegar
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0.25 cup brown sugar
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0.25 cup molasses
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2 tbsp. Dijon mustard
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1 tbsp. Worcestershire sauce
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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.
Here’s How to Control Your Grill Temperature with Vents
An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.
Here’s How to Remove the Membrane of the Bone Side of Ribs
Slide a butter knife underneath the membrane between the bones at about the second or third bone from the end, then grab the membrane with a cloth and peel it off of the ribs.
How Long Will My Leftover Dry Rub Last? Let’s Find Out!
If you’re going through the trouble of making a dry rub, it’s a good idea to make a double batch. Dry rub will last several weeks in an airtight container, and you’ll save an extra step the next time you BBQ.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: Temp: 250°F (Low Heat)
How to Gauge Grill Heat Without a Thermometer
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.
Here’s How to Control Your Grill Temperature with Vents
An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.
For safe meat preparation, reference the USDA website.
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