Ingredients
Equipment
Method
- Begin by removing the thin membrane from the back of each rib rack. You can do this by getting your fingers underneath the membrane at one end and then pulling it off. This step is crucial for tender ribs. Pat the ribs dry with paper towels.2 racks (approximately 5-6 lbs total) St. Louis-style pork ribs
- In a small bowl, combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using). Mix well until all ingredients are evenly distributed.1/4 cup brown sugar, packed, 2 tablespoons smoked paprika, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon cayenne pepper
- Generously sprinkle the rub mixture over both sides of the rib racks, patting it in gently to ensure good adhesion. Let the ribs sit at room temperature for about 30 minutes while you preheat your grill.2 racks (approximately 5-6 lbs total) St. Louis-style pork ribs
- Preheat your grill to a medium-low heat, around 250-275°F (120-135°C). If using a charcoal grill, arrange the coals on one side to create a two-zone cooking area. If using a gas grill, turn on only one or two burners.
- Place the seasoned ribs on the indirect heat side of the grill, bone-side down. Close the grill lid and let them cook for approximately 1.5 to 2 hours. This slow, indirect cooking is essential for rendering fat and making the ribs incredibly tender. You're looking for the meat to start pulling away from the bones slightly.2 racks (approximately 5-6 lbs total) St. Louis-style pork ribs
- While the ribs are cooking indirectly, in a small saucepan, combine your favorite BBQ sauce, apple cider vinegar, and honey or maple syrup. Heat this mixture gently over low heat, stirring until it's well combined and slightly thickened. You can also add a pinch more of your rub mixture if you like a spicier glaze.1 cup your favorite BBQ sauce, 1/4 cup apple cider vinegar, 2 tablespoons honey or maple syrup
- After the initial indirect cooking period, brush a generous layer of the prepared glaze over both sides of the ribs. Now, move the ribs to the direct heat side of the grill (or to a hotter part if gas grilling) for about 10-15 minutes per side. This step is to caramelize the glaze and give the ribs a beautiful, sticky finish. Watch them closely to prevent burning.2 racks (approximately 5-6 lbs total) St. Louis-style pork ribs, 1 cup your favorite BBQ sauce
- Once the ribs are beautifully glazed and tender, remove them from the grill. Tent them loosely with foil and let them rest for at least 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum moisture and tenderness.2 racks (approximately 5-6 lbs total) St. Louis-style pork ribs
- After resting, slice the ribs between the bones and serve immediately with extra BBQ sauce on the side.2 racks (approximately 5-6 lbs total) St. Louis-style pork ribs, 1 cup your favorite BBQ sauce
Notes
The preparation time is approximately 20 minutes, with 2-3 hours of active grilling and resting time.
