515 Southern Style St Louis Ribs Recipes

Steps:

• Heat one side of a gas grill to 300 degrees F (150 degrees C).
• Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill.
• Place ribs bone-side up on the unheated side of the grill; close grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more.
• Baste ribs with barbeque sauce. Transfer to the heated side of the grill; cook for 2 minutes with the lid closed. Flip and baste second side with barbeque sauce. Cook for 2 minutes with the lid closed. Flip and baste first side with more barbeque sauce. Cook for 2 minutes with the lid closed.

Steps:

• About one hour before smoking, make the dry rub. Combine 1/4 cup brown sugar, garlic, chili powder, kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. Pat ribs dry with paper towels; sprinkle both sides of each rack with the rub. Set aside at room temperature for 1 hour.
• Heat charcoal or gas grill for indirect cooking at 250 degrees F. to 300 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side up, over a drip pan and cook 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Meanwhile, to make the sauce, combine vinegar, honey, ketchup, remaining 1/4 cup brown sugar, paprika, sea salt, remaining 1/2 teaspoon pepper and 1/4 teaspoon cayenne in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
• Continue cooking ribs 1 to 2 more hours until very tender, spraying on both sides with apple juice every 20 to 30 minutes.
• Brush ribs with sauce; continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
• Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.