I could not have been happier with how great these St. Louis-style ribs on the Char-Broil Big Easy came out. They were cooked high-and-fast on my Char-Broil Big Easy.The Big Easy is a great cooker for a whole lot of things. Although I’ve cooked baby back ribs on my Big Easy, my favorite rib is the spare rib because of the additional fat (flavor). When you cut them St. Louis-style you end up with a beautiful piece of pig meat, perfect for the Big Easy.
Making ribs on the Big Easy couldn’t get much easier. I rubbed down the ribs the night before with my no-burn rib rub. The next day I fired up my Big Easy. I decided to coil my ribs so they fit in the bottom of the cooker. If I’d had put in the Big Easy bunk bed basket I think I could’ve cooked two full racks at once. You could also cut the rack in half and hang it in the cooker using the Big Easy rib hooks.
It took about ninety minutes until the meat was starting to pull back from the bones. I slathered some of my Bourbon Street BBQ sauce onto the ribs and let them cook just a bit longer. This gave them a bit of a crunchy outer layer.
When the ribs were done I removed them from the cooker, uncoiled them, and let them rest for about 15 minutes. Then I sliced them and proceeded to enjoy some of the best ribs I’ve had. Not fall-off-the-bone ribs, those are overdone. You want a little tug, a little bite, to your ribs. These have that. And they’re juicy, oh so juicy, just like everything else I’ve cooked on the Big Easy. These are great ribs.
Also check out my Tony Roma’s baby back ribs made on the Big Easy.Big Easy Add-Ons page and my free Big Easy eCookbook!
St. Louis Ribs on the Char-Broil Big Easy
- 1 rack spare ribs cut St. Louis style
- No-Burn Rib Rub
- Your favorite BBQ sauce if desired (Note that if you use a sauce that contains a lot of sugar you will really need to keep an eye on the ribs or the sauce may burn. I used my Bourbon Street sauce, which definitely has brown sugar in it!)
- Big Easy kabobs or rib hooks optional
- Place the ribs on a large piece of foil and sprinkle rub on both sides.
- Rub in slightly then seal.
- Refrigerate for up to 12 hours.
- Cook the ribs for 90 minutes. You should see the meat pulling back from the bone about1/2" - 1". If not, let them cook a bit longer.
- Slather the ribs with sauce, if desired. Note that if you use a sauce that contains a lot of sugar you will really need to keep an eye on the ribs or the sauce may burn. Return ribs to cooker for 15-30 minutes or until they have a nice crust on them.
- Remove, let rest for 10-15 minutes, then slice and serve. If desired, have additional warmed BBQ sauce on the side for dipping.