Three-Hour St. Louis Ribs
While brisket is the keystone meat in Texas BBQ, pork ribs (baby back ribs or St. Louis spare ribs) are also serious BBQ meat. I have tried several ways of cooking ribs, including the ubiquitous 3-2-1 ribs method and have landed on the 3-hour rib method by Chef Eric Gephart. You can find his recipe here. As he said, “3-2-1 takes too long.”
Ingredients:
1-2 racks of St. Louis style spare ribs
Kosher salt
Honey
1/2 stick of butter per rib rack
French’s Dijon Mustard
Directions:
Salt both sides of the rib racks. This is similar to a pre-grilling salt brine, which will release moisture from the meat allowing the seasoning to bind with the meat. If you prefer to not salt brine, mustard, avocado oil, or Worcestershire sauce also work as binders for the seasoning.
Light your charcoal grill (we use a Kamado Joe) and stabilize at 300 degrees F.
About 30 minutes after salting the ribs, apply the Sweet Heat seasoning to both sides.
Place ribs on the grill bone side down.
After 45 minutes, flip the ribs to meat side down.
Prepare the tin foil wrapping by stacking two pieces of tin foil for a double layer and then placing on top of the tin foil: the honey, a generous amount of the mustard, and 1/2 stick of butter cut into 4 evenly spaced pieces. You can also sprinkle some more sweet heat seasoning on top of the mixture.
After 45 minutes, remove ribs from the grill. Please each rib meat side down on the double foil, wrap the ribs, and place back on the grill with the bone side down.
Reduce the heat of your grill to about 250 degrees F.
After 45 minutes, flip the the ribs to meat side down in the foil.
After about 15-30 minutes, check the ribs to see if done.
Once done, remove the ribs and let rest for at least an hour.
Serve and enjoy.
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