St Louis Ribs Dizzy Pig Style

Big Green Egg St Louis Ribs

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
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.

St Louis Ribs Dizzy Pig Style
St Louis Ribs Dizzy Pig Style

I cleaned the ribs using the techniques on this post: Serious Eats. After trimming the ribs I rubbed copious amounts of Dizzy Dust on the ribs and let them sit overnight.

St Louis Ribs Dizzy Pig Style
Close up

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.

St Louis Ribs Dizzy Pig Style
Smoked some wings too

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.

St Louis Ribs Dizzy Pig Style
Low & Slow

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.

St Louis Ribs Dizzy Pig Style
Half way through

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…

St Louis Ribs Dizzy Pig Style
Time to wrap

While the ribs were on their last hour of the cook, I placed the wings on my Mini Max.

St Louis Ribs Dizzy Pig Style
Mini Max Wings

Took the ribs off, sliced them, and served for a delicious Super Bowl Meal.

St Louis Ribs Dizzy Pig Style
Slice & Serve
St Louis Ribs Dizzy Pig Style
St Louis Ribs Dizzy Pig Style

The wings were tossed in a simple sauce of Sriracha, Butter, and Honey. So good!

St Louis Ribs Dizzy Pig Style
Sriracha Wings

St Louis Ribs Dizzy Pig Style
 
Prep time
Cook time
Total time
 
This recipe for St Louis Ribs Dizzy Pig Style is a much easier way to cook your rack of ribs than other methods.
Author:
Recipe type: Pork
Cuisine: BBQ
Serves: 4
Ingredients
  • 1 Slab St. Louis Cut Ribs
  • Yellow Mustard
  • Dizzy Dust BBQ Rub
Instructions
  1. Cut and trim your Ribs
  2. Rub a little Yellow Mustard on the Ribs
  3. Rub Dizzy Dust all of the Ribs
  4. Wrap and place in the fridge overnight
  5. Preheat your BGE to 225
  6. Use a couple of chunks of Hickory Wood
  7. Cook the Ribs 2 hours per side (4 total) over direct heat using a raised grid
  8. Wrap the ribs in foil and cook for another 2 hours
  9. Slice & Serve

 

 

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4 comments on “St Louis Ribs Dizzy Pig Style

  1. Very nice, Chris! Personally, I only use St. Louis-style ribs. And, for the very reason you mentioned…they are meatier, and for me, offer more bang-for-the-buck. Your choice of Dizzy Dust for the rub was the same as I do…I prefer the course cut of Dizzy Dust…and it always serves me well.

    Chris Capell is indeed a true Pit Master and one who’s techniques are well worth emulating. I noticed by the the bark, smoke ring and appearance of the ribs that they appear to be done to perfection.

    As for your wings, they look delicious. However, I would have brined them first, dried them off, and gone with a dusting of Tsunami Spin, then followed with the Sriracha glaze/sauce. But that’s just me. 🙂

    Can’t wait to get to see and hear your evaluation on “Crossroads”. I tried it on a steak over hickory in the BGE and I found it to be Kick-a**. 🙂

    Looking forward to, hopefully, meeting up with you again…perhaps the 2016 Harpoon if Chris and the Team participate. This time I will show up on Thursday so we can spend some time together.

    Health and best wishes to you and yours.

  2. Also, Chris….What i would have provided as sides to the ribs and wings was some summer and zucchini squash sliced about 3/8-inch thick, lengthwise, rubbed with olive oil and sprinkled with “Pineapple Head”. That along with some mac & cheese sprinkled with “Dizzy Dust” is a meal, I feel, would be well accepted at any gathering.

    Keep your charcoal hot and your wood chips soaked.

    Jim 🙂