St Louis-Style Ribs using the Vortex

Oh skeptical me. Sure, I’ve grilled St. Louis-style ribs before. High heat. Low heat. I’ve done them both and they were great. But with a Vortex? That’s not just high heat, it’s crazy hot heat. I was skeptical and well… wrongfully so. In less than an hour I had great ribs. A slight smoky flavor (they even had a beautiful smoke ring!). Tender. Very, very juicy. And my favorite part, a bit of a crunchy edge. Some people call them rib sticks. I call them yummy!

St Louis-Style Ribs using the Vortex

Making St Louis-style ribs using the Vortex is just as easy as making wings or fried chicken using the high-heat insert. It really is fire-and-forget. There’s no fuss, no messing with things, no flipping, nothing. They’re done in 45 minutes. Count on it.

St. Louis-style ribs are great cooked on a good ole gas grill too!

St Louis-Style Ribs using the Vortex

Making St Louis-style ribs using the Vortex is just as easy as making wings or fried chicken using the high-heat insert. It really is fire-and-forget. There’s no fuss, no messing with things, no flipping, nothing. 
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Servings 4
Calories 630kcal
Author Mike

Ingredients

  • 1 rack pork ribs trimmed St Louis-style
  • Your favorite BBQ rub I do not recommend a rub that contains any type of sugar
  • Your favorite BBQ sauce

Instructions

  • Fire up a Vortex full of charcoal. You can fit a rack of ribs around an 18" or larger grill. Place a wood chunk or two over the coals for smokier flavor. Keep the top and bottom vents open all of the way the entire time.
  • Remove the membrane from the bone-side of the ribs.
  • Cut the ribs into single bone servings. Think rib stick because that's what you're after. Try and get equal amounts of meat on each side of the bone.
  • Season the ribs well with the seasoning.
  • Place the ribs, meat-side up, around the Vortex. Don't let them touch. Close the lid and let cook 40-45 minutes. I did not turn my lid, but on a larger grill, 22" or bigger, you may want turn rotate it 90 degrees every 15 minutes.
  • Once the ribs are done (you'll see the meat has pulled back about an inch on the bones), brush with sauce and let cook another 5 minutes to set the sauce.
  • Serve immediately.

Notes

Nutritional values do not include rub or sauce.

Nutrition

Calories: 630kcal | Protein: 35g | Fat: 53g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 184mg | Potassium: 551mg | Calcium: 34mg | Iron: 2mg

Nutritional values are approximate.

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