These St. Louis Ribs are a summer BBQ essential! Rubbed with a bold, flavorful seasoning blend and cooked low and slow, they are incredibly juicy and tender.
👉️ Get the recipe and more tips at the link in my bio (or Google "Yellow Bliss Road St Louis Ribs") ST LOUIS RIBS
Serves 6 INGREDIENTS
For the rub: 2 slabs St. Louis style ribs (5-6 pounds) 3 tablespoons brown sugar 2 tablespoons kosher salt 1 teaspoon ground black pepper 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika
For the sauce: 1 cup of your favorite BBQ sauce 1 ½ tablespoons apple cider vinegar 2 tablespoons apple juice or water Extra BBQ sauce for serving
INSTRUCTIONS
1. Preheat your grill to medium low heat (300℉) lighting only the outside burners or one side of the grill, leaving the center or one side off, or set up a charcoal grill for indirect heat grilling.
2. Remove any membrane from the backs of the ribs. Combine rib rub ingredients in a small bowl and rub evenly all over the ribs. Let the ribs set while the grill finishes preheating.
3. Place the ribs, bone side down over indirect heat and let them cook for 30-40 minutes. Flip the ribs and let them cook for another 30-40 minutes.
4. While ribs are cooking, whisk together the BBQ sauce, vinegar and apple juice. This creates a thinner, more basteable sauce, which is great for long cooking.
5. Brush the ribs with some of the sauce and continue to cook over indirect heat for 20 minutes, baste again and cook for another 20 minutes. At this point the meat should start to pull back from the bones and become tender, if they are not, flip and cook over indirect heat for another 20 minutes.
6. Baste the ribs again with the sauce and place the ribs over direct flame to start to char the outside. Cook the ribs basting and turning as often as necessary to keep the ribs from burning for another 15-20 minutes.
7. Remove from the grill, slice into sections and serve hot with extra BBQ sauce.
NO GRILL? Use the oven. Start ribs in a 300°F oven using the same timing as the grill method, then finish under the broiler for caramelization.
