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St. Louis Ribs on the Char-Broil Big Easy

Prep Time12 hrs
Cook Time2 hrs
Total Time14 hrs
Course: Main
Cuisine: American
Servings: 1 rack
Author: Mike

Ingredients

  • 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

Instructions

  • 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.
  • Fire up your Big Easy. To fit the ribs into the cooker you'll either need to coil them as I did (I found this to be easier to do with the Big Easy kabob insert as a kind of holder) or cut them if they are too long and use the Big Easy rib hooks to hang them.
  • 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.