Slap Yo’ Daddy BBQ St. Louis Spare Ribs

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Primal Grills Live Fire Ribs

  • Total Time: 90 minutes
  • Yield: 6 1x

Ingredients

Scale

We recommend using Primal Grills Live Fire Grills

  • 1 whole rack of Pork Loin Ribs (aka Baby Backs)
  • 4 Tbs favorite BBQ Beef rub
  • Schmear of Yellow Mustard, (optional)

Instructions

Trim the Baby Back

  • Remove membrane from bone side
  • Trim off any excess fat on the rack of ribs

Season the Baby Back

Preheat the Grill

  • Place the baby back rack on the cooler zone of your grill
  • Adjust the height so you are cooking around indirect 275F or 135C
  • Cook until the internal temperature reaches 195F or 90C, about 60-90 minutes depending on how big and warm your ribs were when you started
  • Once the ribs are bamboo skewer probe tender, remove the ribs and lower the grate until they are almost touching your charcoal or wood embers
  • Wait until the grates come up to 600F or 315C measured by an Infrared thermometer
  • Sear meat side down for 60 seconds to get grill marks on the meat side
  • Alternatively, you can wrap your ribs in foil with some brown sugar and this method works well also

Rest and Serve

  • Once done, remove the ribs from the grill and let it rest for a few minutes before serving
  • Slice the ribs and serve with your favorite BBQ sauce and sides 

Notes

  • Use a bamboo skewer to gauge tenderness.  It should be like poking the skewer into a jar of cold peanut butter for the perfect competition rib tenderness. Competition ribs are NOT fall off the bone and you know you have achieved it when you see your teeth marks on the meat and it should not fall off the bone
  • Don’t be afraid to move the J-grates up or down to get the desired cooking temperature
  • If you are cooking with charcoal, you can add some wood chunks for more smoke flavor 
  • Author: Harry Soo
  • Prep Time: 15 mins
  • Cook Time: 90 minutes
  • Category: Entree
  • Cuisine: American