recipe
Blue-Ribbon Ribs
5.0

All that’s missing from these show-stopping ribs are the fireworks! They are succulent, rich and filled with amazing flavor. Slow-cooked over indirect heat – OMG – goodness in every bite! They are also fun to make and even more fun to eat.

Ingredients Serves 4
2
racks, St.Louis-style spareribs
 
organic olive oil
 
kosher salt to taste
 
freshly ground pepper to taste
 
onion powder to taste
 
garlic powder to taste
Directions
1 hour, 20 minutes
1
Lay the ribs on a baking sheet, bone-side up.
2
If there is a flap of meat covering a portion of the ribs, use a sharp flexible knife to remove it, cutting as close to the ribs as possible. You can grind this piece of meat for sausage or cook it separately, but don’t throw it out. It is delicious!
3
Your butcher may have removed the membrane that covers the ribs on the bone-side of the rack, but if they haven’t done so, it is easy to do yourself. Slip a rounded butter knife between the membrane and the first rib, separating them. Cut the top of the membrane away from the bone. Using a piece of paper towel for gripping (the membrane is very slippery), carefully pull back the membrane holding down the ribs with your other hand. Discard the membrane.
Hot Tip: With a little practice you can remove this in one piece. If it tears, just keep working until you have all of the membrane removed.
4
Cut both racks of ribs in half, slicing between two bones, creating four individual racks.
5
Brush all the surfaces with a little olive oil and sprinkle liberally with salt, pepper, onion and garlic powders, patting them so they adhere to the meat. You can also use a dry rub of your choice in place of these seasonings if you prefer.
6
Cover the baking sheet with plastic wrap and refrigerate an hour or up to a day ahead.
7
Preheat your gas grill to low heat (about 225°F to 250°F) or build a two-tiered charcoal fire, banking the coals on one side of the grill.
8
Place the ribs, bone side down on the preheated and lightly-oiled grill and close the cover. If using a charcoal grill, place the meat on the side opposite the coals.
9
Cook for about 60 minutes. Flip the ribs over, placing them meat-side down, and continue cooking another 20 minutes.
Hot Tip: Wrapping the ribs in foil for part of the cooking time helps tenderize, moisturize and shorten the cooking time.
10
Meanwhile, pull four long pieces of aluminum foil, fold them in half to create a double layer and set them next to your grill or, use a Char-Broil® disposable wood chip smoker box.
11
One by one, place each of the racks on a sheet of foil, cover it completely and crimp the package closed. Place the packets back on the grill and cook for another 30 minutes.
12
Carefully open one of the packets and lift the end of the rack with a pair of tongs, bouncing it gently. You want the rack to bend in the middle and the crust to crack. The total cooking time will depend on the size and heft of your ribs.
13
I cooked mine on a Performance™ 2 Burner Gas Grill by Char-Broil® and because of its efficient cooking technology, my ribs were done in about 2 hours. Other grills can take up to 5 hours, so it will really come down to your personal preference and the type of grill you use.
14
When the ribs are done, use tongs to transfer the packets to a baking sheet. Let packets sit at room temperature. When they are cool enough to handle, carefully open them, place the ribs on a cutting board and pour any accumulated juices into your barbecue sauce (optional but it adds a lot of flavor!).
15
Cut between the ribs and transfer them to a warmed platter. Drizzle with the barbecue sauce and serve immediately, passing additional sauce at the table. Alternately, you can brush on some sauce, put the ribs back on the grill for a few minutes on each side to caramelize the sugars in the sauce and create a glaze.
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