So we can all agree that low and slow ribs are often the best. But what about when you don't have or want to take all day to make ribs? You can do high heat ribs or hit right in the middle with this St. Louis Style Rib recipe.
What you need:
- 1 or more racks of spare ribs with the breast plate meat and riblets trimmed. I buy them already trimmed at the wholesale club.
- Your favorite BBQ Rub. We used Zest Coast Original Blend BBQ Rub
- Yellow mustard
- Sauce (optional) - we used Swamp Boys Original in this example.
What to do:
Preheat Grill or smoker to 350F
Remove the membrane/skin from the back of the rack. I use fish skinners or pliers. Paper towel works okay. You just gotta "grip it and rip." Rub yellow mustard all over the ribs to allow the rub to stick (helps bark formation). Generously coast the rack(s) of ribs with the rub.
Cook meat side up over indirect heat. When you think you are about 15 minutes from done, apply sauce. You really don't have to sauce and can serve on the side. Many folks like a dry rib and/or to select their own sauce.
Cooking time will be around 90 minutes - plus or minus. There are lots of ways to tell if the ribs are done. But some of these techniques let the ribs get over done. Cook to between 195 and 205F. Meat should be drawing up the bone a bit.
The one thing that will improve your grilling game more than anything is a good thermometer. There are lots of good ones but we recommend Thermoworks Thermapen.
So while the 90 minutes was passing, you had ample time to make some side dishes. Enjoy.