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!
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! And for the perfect side, make my garlic Parmesan Vortex potato wedges!
St Louis-Style Ribs using the Vortex
- 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
- 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.
Nutritional values are approximate.