Fire up the BBQ with these Sweet & Spicy Dry-Rubbed St. Louis Ribs. This recipe combines the rich flavors of Cattleman's Grill 8 Second Ride Carne Asada Seasoning and Plowboys Yardbird Rub, enhanced by a drizzle of spicy chili olive oil. The result is a harmonious blend of sweetness and heat that will tantalize your taste buds.
Sweet & Spicy Dry-Rubbed St. Louis Ribs
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
4
Prep Time
45 minutes
Cook Time
4 hours 35 minutes
Calories
430
Perfect for summer cookouts or weekend gatherings, these ribs offer a delightful balance of flavors without the need for sauce. The dry rub creates a flavorful crust, while the slow cooking process ensures tender, juicy meat that falls off the bone. Whether you're a seasoned pitmaster or a backyard grilling enthusiast, this recipe is sure to impress.
Ingredients
- Ribs of choice (in this case we did St. Louis trimmed spare ribs)
-
Cattleman's Grill 8 Second Ride Carne Asada Seasoning
-
Plowboys Yardbird Rub
-
Chile Colonial Infused Spicy Oil
-
Firebug Grilling Sauce Hot BBQ Sauce (Optional)
Directions
Prepare the Ribs:
Remove the membrane from the bone side of the ribs using a paper towel for grip.
Trim any excess fat.
Season the Ribs:
Lightly coat both sides of the ribs with spicy chili olive oil.
Evenly apply Plowboys Yardbird Rub and Cattleman's Grill 8 Second Ride Carne Asada Seasoning to both sides.
Let the ribs sit at room temperature for 30 minutes to allow the flavors to meld.
Preheat the Grill:
Set your grill to 250°F, preparing it for indirect cooking.
Cook the Ribs:
Place the ribs on the grill, bone side down.
Smoke for 3 hours.
Wrap and Continue Cooking:
After 3 hours, wrap the ribs in aluminum foil and return them to the grill.
Cook for an additional 1.5 hours.
Rest and Serve:
Remove the ribs from the grill and let them rest, still wrapped, for 15 minutes.
Unwrap, slice between the bones, and serve.
Recipe Note
What You'll Love About This Recipe
Flavorful Crust: The combination of dry rubs and chili oil creates a savory crust that locks in moisture.
Balanced Heat: The spicy chili olive oil adds a subtle kick without overpowering the natural flavors of the pork.
No Sauce Needed: These ribs are so flavorful on their own, there's no need for additional sauce.
Impressive Presentation: Perfectly cooked ribs with a beautiful crust make for an eye-catching centerpiece at any gathering.
FAQ: Sweet & Spicy Dry-Rubbed St. Louis Ribs
Q: Can I use baby back ribs instead of St. Louis–style ribs?
A: Yes, but cooking times may vary due to size differences.
Q: Is it necessary to remove the membrane from the ribs?
A: Yes, removing the membrane allows for better flavor penetration and tenderness.
Q: Can I bake these ribs in the oven instead of grilling?
A: Absolutely. Bake at 250°F following the same timing as the grilling method. We rate these as a 3 out of 5. Works indoors with adjustments, but the grill is recommended.
Q: How can I make the ribs spicier?
A: Increase the amount of spicy chili olive oil or add a pinch of cayenne pepper to the rub.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 430
- Carbs
- 23 grams
- Protein
- 29 grams
- Fat
- 24 grams
- Sodium
- 1091 milligrams
