Slow-Grilled St. Louis Style BBQ Ribs

Hubby grilled up some fabulous barbecued spareribs yesterday, that were not only extremely flavorful, but fall-off-the-bone, melt-in-your-mouth tender ribs! I felt kind of bad serving store-bought coleslaw and potato salad with his grilled masterpiece. (No I didn’t)

Fire Up the Grill!

These ribs are cooked low and slow, 250°-270° for 6 to 7 hours, with the grill cover down. The two–zone method (or indirect heat grilling method) is good for most foods: coals on one side, food on the other.

Place the coals on one side of the grill. Slow-grilling doesn’t require as much charcoal as regular grilling. See the link below for more information.

Light the coals 30 minutes before cooking. If using lighter fluid, be sure the fire is completely out before putting any food on the grill. Otherwise, the meat will have a fuel taste. The coals should be a whitish-gray color with a little orange-red glow on the underside.

Just like with a slow cooker, the more often the grill cover is opened, the more time is needed for cooking. The link below has some excellent information about how best to maintain the temperature.

Using vents to control temperature

How to Remove the Membrane

This step makes a world of difference! Start on one end of the back side of the ribs, and use a sharp knife tip to carefully pry up the edge of the membrane. After it’s started coming loose, hold on to it and firmly pull up, while using the knife to help separate it from the ribs. A paper towel helps to keep a grip on the membrane. Discard the membrane.

Seasoning the Ribs

Hubby used the following ingredients:

• 4 to 5# pork spareribs
• olive oil to lightly coat ribs
• about 2 oz of barbecue rub
• 1/2 – 2/3 cup apple juice
• favorite BBQ sauce

Brush the back of the ribs (including sides and ends) with olive oil. Generously coat with barbecue rub, then sprinkle with a little black pepper, if desired.

BBQ SpareRibs

Place on the grill, back side down, on the side NOT over the coals. Slow cook for about 3 to 4 hours.

Brush the top side with apple juice once or twice during the first 3 to 4 hours. The apple juice not only adds flavor, it also helps with the tenderizing. 

When it’s time to turn the ribs over, brush the top side (including sides and ends) with olive oil, coat with barbecue rub, and a little black pepper.

Carefully turn the ribs over, top side down.

Again, brush with apple juice once or twice during the next couple of hours.

When the ribs are close to being done, brush generously with barbecue sauce, then turn the ribs over, sauce side down. Brush more sauce on the top side. Cook for 10 – 15 minutes. Repeat this step until ribs are done. Tomato-based sauces tend to burn after 10- 15 minutes, so frequent turning is necessary.

Are they done yet?

The ribs are done when the internal temperature is 145°. HOWEVER…if you continue cooking until the ribs reach an internal temperature of about 195°, the meat will be more tender and juicy.

A visual sign that the ribs are done, is that the rib meat shrinks, leaving 1/2″ –  3/4″ of the rib bone ends exposed.

Place the ribs on a serving platter and let rest for 15 – 20 minutes. By resting the meat before you eat it, the meat will be juicier and more flavorful.

Dinner is served

Look at those little bits of meat on the bottom of the serving platter. That is truly fall off the bone tender ribs!

Oh, my! I am drooling again!

We like the traditional potato salad, coleslaw and crusty bread with our BBQ. Maybe some sliced tomatoes, and possibly some corn on the cob, but that’s a whole ‘nother recipe and post.

Since it takes several hours to grill these delicious ribs, there is plenty of time to make home-made potato salad and coleslaw. Or use a trick my mom used on occasion: buy store-bought deli salads, empty into your own serving bowls at home and sprinkle a little paprika on top. Then accept compliments graciously. We won’t tell.

Time for Some Grillin’ & Chillin’

Robin

PS: Be sure to share this recipe with all of your best buds! Thanks!