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Rotisserie St Louis-style ribs are something I’ve been wanting to make for some time. I usually smoke my ribs, low-and-slow or high-and-fast on my smoker. This time I decided to give ribs on my gas grill a shot to see if I would like them as much as my ‘traditional’ method of cooking ribs. Well, by golly, I did and then some! I really enjoyed these ribs. They had great flavor. They were still moist and were as tender as could be. And they had this slight crunchiness to the skin that was just fantastic. Oh, and they were easy to make to boot! These were winner-winner ribs for sure!
When you put your ribs on your grill it’s important that they do not sit (well, spin) over direct heat. If you look at the very far right of my picture above you’ll see that the very end of my rack got a little dark. That’s because there’s a burner right below that part of the ribs. I didn’t realize that until it was too late. I learned from my experience. The rest of the ribs were fantastic and I’d make them again and again (but I’d make sure that they were 100% in indirect heat!).
I put the apple juice into a cheap spray bottle and then spritz the ribs every 30 minutes or so. Spraying them is easier than using a brush and it makes sure I’m not brushing off any of the seasoning.
St Louis-Style Ribs using a Rotisserie
Ingredients
- 1 slab St. Louis pork spareribs trimmed of excess fat, membrane removed
- prepared mustard
- Your favorite BBQ rub
- apple juice in a sprayer if possible
- Your favorite BBQ sauce
Instructions
- Spread the mustard on all sides of the ribs. Just a light coating will do.
- Sprinkle the rub over the ribs and pat gently to adhere. Don't forget to get the back and sides of the ribs.
- Fire up your grill for rotisserie cooking over medium-low heat, around 300 F. Place a large drip pan under the rotisserie.
- Skew the ribs onto the rotisserie. Be careful doing this. Never put your hands where the sharp end can skewer you and not the ribs! Run the spit thru the first and second bone on one end. Bend the ribs slightly (like an 'S') and skewer between the next set of bones where you can skewer without breaking the ribs. Finally run the spit thru the last two bones. Secure with the rotisserie forks. It's ok if you have to remove the spit and try again to get the ribs nice and skewered down the middle. An extra hole or two isn't going to hurt anything!
- Place the spit onto the grill and start the motor. Close the grill lied and cook for 2 – 3 hours or until the meat on the bones has pulled back from the ends by about 1/2". I like to spray my ribs with apple juice ever 30 minutes while they spin. You can also brush them with the apple juice but do so carefully as you don't want to brush off your seasoning.
- Brush the ribs with BBQ sauce and let cook another 10 minutes for the sauce to set.
- Carefully remove the spit from the grill using thick grill gloves and remove the ribs. Cover with foil and let rest 15 minutes before slicing and serving.
Nutrition
Nutritional values are approximate.
