This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
Oh, skeptical me. Sure, I’ve grilled St. Louis-style ribs before on my Weber grills. 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 about making St Louis-style ribs using the Vortex, 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!
Easy. Crazy Easy. And Delicious.
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.
Ribbin’ Me
Spare ribs are the winner here. Not those baby back ribs you see in the TV commercial that everyone wants. Spare ribs have more meat and more fat. And more fat means more flavor. And more juicy. That’s what I want from my ribs. I’m not making a salad here. This isn’t health food. If you want to trim a little bit of the fat off the ribs before cooking them, go for it. It’s not a bad idea. But don’t go nuts with the trimming. Leave some fat.
The Sauce
Quite frankly, it really doesn’t matter what sauce you put on the ribs. Even a sweet, sugary sauce will be ok. The sauced ribs don’t spend a lot of time over high heat so you don’t have to worry about the sauce burning. You’re setting the sauce and that doesn’t take long.
- ✅ 【SMALL SIZE】 4 methods of cooking…
- ✅ 【STAINLESS STEEL】 Long Lasting Stainless…
St. Louis-style ribs are great cooked on a good ole gas grill too! And for the perfect side, make my garlic Parmesan Vortex potato wedges!
St Louis-Style Ribs using the Vortex
Equipment
Ingredients
- 1 rack pork ribs trimmed St Louis-style
- Your favorite BBQ seasoning 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
Nutrition
Nutritional values are approximate.
- ULTIMATE GIFT PACK Medium size BBQ Vortex…
- VORTEX Brand Rub is great for Perfect crispy wings…