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If you love your ribs to have a grill flavor - this is the recipe for you! They cook fast, they stay juicy and the flavor is better than the best grilled pork chop you've ever had. Plus you can get creative with this one - use whatever rubs you like, use whatever mop you like and just get to burning and turning some ribs!
Ribs seasoned and grilled directly over charcoal for the entire cook (which only takes about 1.5 hours). Ribs are mopped every 10 minutes to build flavor and keep them moist. These ribs have amazing grilled flavor, they are juicy, tender and very delicious!
Author:Malcom Reed
2 slabs St. Louis Cut Spare Ribs
1/4 cup Killer Hogs Hot Rub
28oz apple cider vinegar
1/4 cup fine sea salt (feel free to add less to suite your taste)
1/4 cup ground cayenne pepper
juice from one lemon
Trim the excess fat and remove the membrane from each slab of ribs.
Season the ribs on both sides with a light coat of Killer Hogs Hot Rub.
Prepare a charcoal grill for 2 zone cooking at 300°F.
Place the ribs over the direct heat side of the grill - the cool zone is just in case you need to get them away from the fire. These ribs cook over the direct heat side the entire cook.
Combine the vinegar, salt, cayenne pepper, and lemon juice in a quart mason jar. Shake it well.
Flip the ribs every ten minutes keeping the grilll temperature steady at 300°F.
Once the outside begins to dry out start mopping with the basting liquid using a bbq mop.
Continue to flip and mop until the internal temperature reaches 198-200°F.
Move the ribs over to the indirect heat side for 5-10 minutes.
Cut the ribs into individual bone pieces and serve with additional mopping sauce for dabbing.
Nope, Nope, Nope!!! My daughter will skewer me and throw my fat butt on the spit if I back away from your “the money’s in the honey” recipe. Lol!