The big game (Super Bowl 50) was this past weekend and I wanted to make some good old fashioned BBQ to feed the family. Keep in mind, I am still in the process of teaching myself different techniques to cook the BBQ classics. One of the pillars of the BBQ world is Pork Ribs which comes in two varieties: Spare Ribs (St. Louis Style) or Loin-Back Ribs (Baby Back Ribs). Spare Ribs come from the bottom of the ribs and are meatier and have a higher fat content. Loin-Back Ribs (Baby Back’s) are located at the top of the ribs near the loin. St. Louis-style ribs are spare ribs with the sternum bone, cartilage and rib tips removed to create a rectangular-shaped rack. This style of ribs are the favorite of the KCBS competitive circuit so that is what I selected for yesterday’s cook. Now sit back, grab a nice cold PBR, and enjoy this post for St Louis Ribs Dizzy Pig Style.
St Louis Ribs Dizzy Pig Style
I have tried many rib cooking methods with some success. The 3-2-1 or 2-2-1 crank out some decent ribs for sure. But watching my good friend and Pit Master Chris Capell from Dizzy Pig BBQ I picked up a new way to cook ribs that I wanted to try. This method focuses on direct grilling vs. indirect and uses lower heat for a longer period of time. So, here it goes… my first cook with Spare Ribs using the tips I picked up from Chris.
In addition to the Spare Ribs I cooked some Chicken Wings to add to the Super Bowl Festivities. For this cook I dried the wings, a light dusting of salt, and then placed in the refrigerator overnight to get the skin really dry.
Now that my ribs have sat overnight, covered in rub, it is time to setup the Big Green Egg. For this cook I used direct heat at 225, with a raised grid, and a few chunks of Hickory.
Now the temp is regulated and the smoke is just right the cook was easy. I cooked the ribs for 2 hours each side occasionally misting the outside with apple juice to help form the bark.
After the 4 hours of direct cooking I wrapped the ribs in foil and put back in the BGE for another 2 hours. That’s it! Easy…
While the ribs were on their last hour of the cook, I placed the wings on my Mini Max.
Took the ribs off, sliced them, and served for a delicious Super Bowl Meal.
The wings were tossed in a simple sauce of Sriracha, Butter, and Honey. So good!
- 1 Slab St. Louis Cut Ribs
- Yellow Mustard
- Dizzy Dust BBQ Rub
- Cut and trim your Ribs
- Rub a little Yellow Mustard on the Ribs
- Rub Dizzy Dust all of the Ribs
- Wrap and place in the fridge overnight
- Preheat your BGE to 225
- Use a couple of chunks of Hickory Wood
- Cook the Ribs 2 hours per side (4 total) over direct heat using a raised grid
- Wrap the ribs in foil and cook for another 2 hours
- Slice & Serve