Slap Yo’ Daddy BBQ St. Louis Spare Ribs

Trim the Baby Back

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

Season the Baby Back

• Apply schmear of yellow mustard to help rub to stick to your ribs
• Apply a medium coat of your favorite BBQ rib rub.  We use Slap Yo Daddy Jailbird Chicken Rub on the meat side and Slap Yo Daddy All Purpose Rub on the bone side
• For best results, dry brine in fridge for an hour before cooking

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