There are many different ways to make ribs and various methods and spices you can use. Below is how I make them and the way my family likes them. They are based off of our teams 1st place ribs but tweaked for our home palates.
- 1 rack of St Louis style ribs
- Q Rub
- Q Sauce - tomato based
- Strawberry jelly (preferably homemade)
- Tin Foil
- Basting brush
Take your ribs out of the fridge an hour before your ready to cook them. Make sure they are trimmed and the membrane removed from the bone side of the ribs. Lightly sprinkle the bone side with the rub and pat it on. Flip the ribs so the meat side is up. Liberally sprinkle the meat side with rub, pat it on and sprinkle some more.
Let the ribs sit out while you warm up the cooker. As the ribs rest with the rub on them it will create a reddish coating of the juices and the rub. This is good.
|Rubbed and ready for the cooker.|
Heat up your cooker to 225º-250º (this is the temperature of the side you are cooking on if you are cooking using indirect heat). Once you have it up to temperature you can lay the rack of ribs on the grill meat side up. If you are using a charcoal or gas grill you will want to set up to cook in in indirect method. If you are using a gas grill you will also want to have a smoker box or a foil pouch ready to go.
Cook the ribs for three hours. When three hours is up lay out enough foil to wrap the ribs. Remove the ribs from the cooker and place on the foil meat side up. Put about a tablespoon of butter on one end of the ribs, another tablespoon in the middle and a third on the other end. Take your strawberry jelly and spoon it on to the ribs from one end to the other. Wrap the foil around the ribs to keep the jelly, butter and future juices in and place back on the cooker where you removed them from.
|Ribs on the cooker.|
|Adding the glaze.|
|Ready to eat.|
Things to remember:
- Let ribs sit for about an hour with the rub on them before cooking
- Cook between 225º-250º (use indirect heat)
- Cook times should be 3-1-1. 3 Hours unfoiled, 1 hour foiled, 1 hour unfoiled and glazed.