Grilled St Louis Party Ribs (Printable Version)
Juicy, tender St. Louis ribs glazed on the grill for flavorful gatherings. #grilling #stlouisribs #barbecue #bbqparty #porkribs
# Ingredients:
→ Ribs
01 -
1 rack St. Louis style pork ribs
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2 tablespoons extra virgin olive oil
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4 teaspoons onion powder
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4 teaspoons garlic powder
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1½ teaspoons smoked paprika
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Salt to taste
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Black pepper to taste
→ BBQ Glaze
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¼ cup packed brown sugar
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4 tablespoons salted butter, cut into small pieces
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½ cup barbecue sauce plus more as needed
# Steps:
01 -
Flip the rack so the bone side is up, slide a butter knife under the membrane, and peel it off completely using a paper towel. Slice the rack into individual ribs.
02 -
Place the ribs in a large bowl or foil pan. Drizzle with olive oil and toss well. In a small bowl, whisk onion powder, garlic powder, smoked paprika, salt, and pepper to make a dry rub. Apply the rub evenly on all sides of the ribs. Let sit at room temperature for 30 to 45 minutes before grilling.
03 -
Preheat grill to 250°F using the two-zone method. For Traeger or pellet grills, fill hopper with wood pellets. On charcoal grills, arrange lit coals to one side. For gas grills, light burners on one side only.
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Place the ribs on the cool side of the grill, away from direct heat. Close the lid and cook for 2 to 2½ hours, until ribs reach an internal temperature of 190-203°F and are tender.
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Transfer ribs to a disposable aluminum pan. Sprinkle with brown sugar, add butter pieces, and brush with barbecue sauce. Close the lid and let the glaze set for 15 to 20 minutes.
06 -
Remove ribs from the grill, let them rest for a few minutes, and serve warm with your favorite sides.
# Notes:
01 -
Letting ribs rest before slicing ensures juices redistribute, keeping them moist.
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Maintaining a steady 250°F temperature is key for tender ribs.
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Using the two-zone cooking method prevents the ribs from drying out or burning.