Easiest Way to Make How To Barbecue Ribs On Gas Grill

Kansas City Style St. Louis Ribs

How to grill ribs fast:

Recipe Summary Kansas City Style St. Louis Ribs

Barbecue-seasoned St. Louis ribs are grilled slowly over low heat and brushed with Kansas City-style barbecue sauce.

Ingredients | How To Barbecue Ribs On Gas Grill

2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed

Vegetable oil

¼ cup favorite barbecue seasoning rub

1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained

1 (18 ounce) bottle ketchup

1 cup honey

1 cup white vinegar

¼ cup water

¼ cup light molasses

1 tablespoon chili seasoning blend

2 teaspoons hickory liquid smoke

1 teaspoon dry mustard

½ teaspoon ground allspice

Directions

About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbecue seasoning rub. Set aside at room temperature for 1 hour.

Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.

Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

Meanwhile, make the sauce. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes, stirring frequently.

Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with Kansas City-style barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.

Recipe by BBQ Pit Master, Moe Cason.

Info | How To Barbecue Ribs On Gas Grill

prep: 10 mins cook: 3 hrs 30 mins additional: 1 hr total: 4 hrs 40 mins Servings: 4 Yield: 4 servings

TAG : Kansas City Style St. Louis Ribs

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