Tag: ribs

3-2-1 Smoked St. Louis-Style Spareribs

There are hundreds of variations on this approach, but this is how I make 3-2-1 smoked St. Louis-Style spareribs. The end result is a tender, moist, flavorful rib. Spareribs are our favorite. They are meatier, bigger, and tastier than back ribs. And, when trimmed St. Louis-style, you get an extra bonus: rib tips.

Gorgeous Ribs

Here are the ribs, trimmed and rubbed, ready to go onto the smoker (I used my Weber Smokey Mountain Smoker), followed by the final product. Yummy tasty ribs. I already removed the membrane on the back at this point. You want that pretty, even, rectangular shape. Ok, that doesn’t make them taste better but it’s cool.

3-2-1 Smoked St. Louis-Style Spareribs

3-2-1 smoked St. Louis-Style spareribs are amazing. I can eat them like candy. And I have. But if you prefer baby back ribs, check out my technique for making 2-2-1 smoked baby back ribs. Baby backs are less fatty so they tend to dry out if you’re not careful.

Need a great homemade sauce? Here are just a few of the ones I’ve made and love: smokehouse, southwestern, atomic, Sriracha and sweet-n-spicy.

Weber Original Rib Rack For Grilling, Small
Weber Original Rib Rack For Grilling, Small

You can also make delicious St Louis-style ribs on a gas grill or Char-Broil Big Easy!

3-2-1 Smoked St. Louis-Style Spareribs
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5 from 1 vote

3-2-1 Smoked St. Louis-Style Spareribs

There are hundreds of variations on the 3-2-1 approach to smoking St. Louis-style spareribs. The end result is a tender, moist, flavorful rib. Spareribs are our favorite. They are meatier, bigger, and tastier than back ribs. And, when trimmed St. Louis-style, you get an extra bonus: rib tips.
Course Main
Cuisine American
Keyword ribs, smoked
Prep Time 15 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 25 minutes
Servings 4
Calories 960kcal
Author From various sources

Ingredients

Instructions

  • Set up your smoker for cooking at 225 F. Add your wood of choice (I used cherry).
  • Trim the ribs St. Louis-style. There is an excellent tutorial on how to do this on the Virtual Weber Bullet.
  • Add rub to the ribs, rubbing into both sides of the slab.
  • Place ribs on smoker and smoke for 3 hours.
  • Remove ribs and place onto a large piece of aluminum foil.
  • Sprinkle top of ribs with half of the brown sugar and honey.
  • Flip and sprinkle bottom side with the remaining brown sugar and honey.
  • Pour apple juice over ribs and seal the foil.
  • Return ribs (in foil) to the smoker and cook another 2 hours.
  • Remove ribs from foil and place them on the smoker.
  • Baste with your favorite BBQ sauce and smoke up to another hour until meat starts to fall off of the bones, basting with more sauce as desired.
  • Let rest 10 minutes before serving.

Notes

The ribs get a nice smoky flavor. I recommend against using a smoky BBQ sauce.

Nutrition

Calories: 960kcal | Carbohydrates: 16g | Protein: 50g | Fat: 76g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 266mg | Potassium: 811mg | Fiber: 0.04g | Sugar: 16g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 3mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

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Strawberry Chipotle BBQ Sauce

Three of my favorite things on one plate. First, smoked 3-2-1 St. Louis-style ribs. Sauced with a BBQ sauce that combines two of my other favorites: strawberries and chipotles. That great sweet berry flavor with a hint of smoky spiciness. Strawberries are in season here, and I just love using them in everything from a strawberry poppy seed salad dressing to this BBQ sauce. The strawberry flavor isn’t strong, it’s there enough for you to notice. Same goes for the chipotle. You get the smoky and you get the kick. But both are nicely balanced and not overwhelming.

Strawberry Chipotle BBQ Sauce

A Totally Different BBQ Sauce

I cannot wait to use this strawberry chipotle BBQ sauce on smoked pulled pork. Though I think the sauce would be great on anything smoked or grilled, I feel nothing can touch its greatness on pork. There’s something about strawberry and pork. Delicious! This is a really great twist on a traditional BBQ sauce!

La Costena Chipotle Peppers 7oz.
La Costena Chipotle Peppers 7oz.

Also try my southwestern BBQ sauce.

Strawberry Chipotle BBQ Sauce
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5 from 1 vote

Strawberry Chipotle BBQ Sauce

The strawberry flavor isn’t strong, it’s there enough for you to notice. Same goes for the chipotle. You get the smoky, you get the kick, but it’s nice and not overwhelming.
Course Sauce
Cuisine American
Keyword barbecue, BBQ, sauce, smoky, spicy
Prep Time 30 minutes
1 hour
Total Time 1 hour 30 minutes
Servings 4 cups
Calories 281kcal
Author Based on a recipe from The Stay At Home Chef

Ingredients

Instructions

  • In a large saucepan over medium-high heat, heat olive oil.
  • Add in onion and saute for about 5 minutes.
  • Add in garlic and saute for 60 seconds.
  • Stir in strawberries, chipotles, ketchup, brown sugar, Worcestershire sauce, ground mustard, salt, and pepper. Bring to a boil.
  • Reduce heat to medium-low and simmer for 5 minutes.
  • Use an immersion blender to puree the sauce or transfer to a blender. Puree until smooth.
  • Return to heat and simmer another 10 minutes.
  • Cool completely and store in an airtight container.

Notes

Refrigerate up to 5 days.
Stir before serving.

Nutrition

Calories: 281kcal | Carbohydrates: 67g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1099mg | Potassium: 499mg | Fiber: 4g | Sugar: 58g | Vitamin A: 901IU | Vitamin C: 50mg | Calcium: 81mg | Iron: 2mg

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz
New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz

St Louis-Style Ribs using a Rotisserie

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!

St Louis-Style Ribs using a Rotisserie

Indirect Cooking

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!).

Weber 3 Piece Stainless Steel Premium Tool Set, Black
Weber 3 Piece Stainless Steel Premium Tool Set, Black

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
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5 from 1 vote

St Louis-Style Ribs using a Rotisserie

These were winner-winner ribs for sure!
Course Main
Cuisine American
Keyword grilled, ribs, rotisserie
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Servings 4
Calories 630kcal
Author Inspired by a recipe from Dad Cooks Dinner

Ingredients

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.

Notes

I like to use a smoky BBQ sauce to give these even more of a ‘hot off the smoker’ taste.

Nutrition

Calories: 630kcal | Protein: 35g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 184mg | Potassium: 551mg | Calcium: 34mg | Iron: 2mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Sriracha BBQ Sauce

I spotted pork ribs on sale the other day. That can only mean one thing: St. Louis-style ribs. I smoked them 3-2-1 style, which results in great tender ribs that are packed with flavor by themselves. I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.

Sriracha BBQ Sauce

Spicy BBQ Deliciousness

I used ketchup in this Sriracha BBQ sauce, but you can substitute tomato sauce for a slightly different texture that is a bit thinner. Either way you can’t go wrong with it. It’s great no matter where you use BBQ sauce, from great 3-2-1 ribs to grilled chicken. I also enjoy it on top of hot-off-the-grill hamburgers.

Huy Fong Sriracha Chili Sauce, 28 Ounce Bottle
Huy Fong Sriracha Chili Sauce, 28 Ounce Bottle
Sriracha BBQ Sauce
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4 from 1 vote

Sriracha BBQ Sauce

I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.
Course Sauce
Cuisine American
Keyword barbecue, BBQ, spicy
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 cups
Calories 289kcal
Author Based on a recipe from Insane Chicken

Ingredients

Instructions

  • Heat the oil in a saucepan over medium heat.
  • Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted.
  • Mix in ketchup and soy sauce.
  • Bring to a boil.
  • Reduce heat to low, add in Sriracha and simmer 10 minutes.

Notes

Stir before using.

Nutrition

Calories: 289kcal | Carbohydrates: 67g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 2341mg | Potassium: 622mg | Fiber: 2g | Sugar: 56g | Vitamin A: 859IU | Vitamin C: 46mg | Calcium: 80mg | Iron: 2mg

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz
New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz

Smoked Or Grilled Asian Ribs

The BBQ Pit Boys make some amazing food. They’ll grill anything, and no matter what it is, it’ll look great and taste great. Like these smoked or grilled Asian ribs. Go spend a few hours at their site and watch all of their videos. You’ll see what I mean.

Smoked (Or Grilled) Asian Ribs

Amazing Ribs With A Different Flavor

I picked up a few racks of ribs the other day. I had been jonesin’ for Asian chicken wings, but since I had ribs, I had to take a slightly different route… And luckily for me, the BBQ Pit Boys already had a technique for grilled Asian ribs.

These ribs came out with a great Asian flavor, almost like Teriyaki. If you’re smoking them, go light on the smoke. You don’t want a strong wood to fight with the great Asian taste.

Weber Original Rib Rack For Grilling, Small
Weber Original Rib Rack For Grilling, Small
Smoked (Or Grilled) Asian Ribs
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5 from 1 vote

Smoked (Or Grilled) Asian Ribs

These ribs came out with a great Asian flavor, almost like Teriyaki. If you’re smoking them, go light on the smoke. You don’t want a strong wood to fight with the great Asian taste.
Course Main
Cuisine American
Keyword Asian, grilled, ribs, smoked
Prep Time 2 hours
Cook Time 6 hours
Total Time 8 hours
Servings 8
Calories 751kcal
Author Based on a recipe from the BBQ Pit Boys

Ingredients

  • 2 racks pork ribs St. Louis-style, trimmed, membrane removed

For the marinade/basting sauce

Instructions

  • Place the ribs in a large resealable baggie or container.
  • Combine all of the marinade ingredients.
  • Add all but 1 cup of the marinade.
  • Seal and toss to coat.
  • Marinade for 2 hours.
  • Set up your smoker for cooking at 225 F.
  • Smoke the ribs for about 6 hours, basting with the reserved marinade every 15 minutes during the last hour.
  • Let rest before slicing.

Notes

Have some napkins nearby.

Nutrition

Calories: 751kcal | Carbohydrates: 23g | Protein: 40g | Fat: 55g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 3153mg | Potassium: 708mg | Fiber: 2g | Sugar: 10g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 3mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Slow Cooker Baby Back Ribs

I know my buddies on the grilling and smoker forums are going to give me grief over making slow cooker baby back ribs. But I am always up to trying something new (to me). Now, yes, I know these baby back ribs don’t sit in a smoker for 6 or so hours and get a beautiful smoke ring. But, they are tender, almost fall-off-the-bone tender, and with a little help, quite tasty. And hey, when it’s blowing 45 MPH winds outside with a wind chill well below 0, slow cooker baby back ribs will do just nicely.

Slow Cooker Baby Back Ribs

A Little Smokiness

Like with boiling ribs (ok, don’t hate me for boiling ribs!) before grilling them, you have to add something so that the ribs get some flavor to them. Last time I boiled ribs, I added Old Bay seafood boil seasoning. When I made these baby back ribs I added a drop or two of liquid smoke and a little smoky BBQ sauce to boot. Sure, it’s not the same as sitting over hickory smoke for a long time, but those smoky flavors do absorb into the meat as it cooks.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker Vietnamese ribs.

Slow Cooker Baby Back Ribs
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5 from 1 vote

Slow Cooker Baby Back Ribs

Sure, it's not the same as sitting over hickory smoke for a long time, but those smoky flavors do absorb into the meat as it cooks.
Course Main
Cuisine American
Keyword crockpot, ribs, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Calories 487kcal
Author Mike

Equipment

Ingredients

Instructions

  • Separate the ribs into sections, 2-3 bones each.
  • Season the ribs on both sides with plenty of salt and pepper. Don’t be shy.
  • Add the water to the bottom of your slow cooker.
  • Stir in 1/4 cup of the BBQ sauce.
  • Add the ribs. Top with the onion and sprinkle with the garlic.
  • Cover and cook on low for 8 hours.
  • Preheat oven to 375 F.
  • Remove ribs, discarding the onion.
  • Coat ribs in BBQ sauce on all sides.
  • Place on a foil-lined baking sheet and bake for 10-15 minutes or until the sauce has set.

Notes

I recommend a smoky hickory BBQ sauce to give you that ‘just off the smoker’ flavor.

Nutrition

Calories: 487kcal | Carbohydrates: 2g | Protein: 41g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 190mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Peach BBQ Sauce

I was wandering around the produce section at the grocery store when I came across a really nice basket of fresh-picked ripe peaches. I knew exactly what I was going to make with them. Peach BBQ sauce, the perfect sauce for a rack of St. Louis-style smoked ribs. Although I’d be partial to using this tasty sauce on anything, it really complements anything pork the best. Pulled pork of course would be another great way to use this delicious sauce.

Peach BBQ Sauce

Just The Right Amount Of Peachiness

This sauce isn’t too ‘peachy’. You can taste the fresh peaches, sure, but they don’t over-power the sauce. The peaches add a nice sweetness too. For me, this is the ideal fruit-based sauce. You really don’t want it to be too over-powering, but you want to taste that fruity flavor no matter what fruit you are using. It’s still a barbecue sauce in the end and not a peach sauce!

I like to store my sauces in squeeze bottles. Then I can squirt it onto whatever I’m serving. I admit, the kid comes out of me and I get a little crazy with it. Patterns, designs, you name it. I get ‘artsy’ with it.

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.
Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

For a smokier sauce, check out my deluxe peach BBQ sauce.

Peach BBQ Sauce
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5 from 1 vote

Peach BBQ Sauce

Peach BBQ sauce, the perfect sauce for a rack of St. Louis-style smoked ribs. Although I’d be partial to using this tasty sauce on anything, it really complements anything pork the best.
Course Sauce
Cuisine American
Keyword barbecue, BBQ, peach, sauce
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 cups
Calories 281kcal
Author Mike

Ingredients

For the sauce

For the peach nectar (may make more than you need for the sauce)

  • 4-6 peaches ripe (you need to end up with about 2 cups of sliced peaches in the end)
  • Water

Instructions

For the peach nectar

  • Bring a pot with enough water in it to cover the peaches to a boil.
  • Add the peaches and boil just 2-3 minutes until the skin is softened.
  • Remove peaches and place in an ice bath to cool.
  • Peel the peaches. Remove the pit and slice.
  • Place 2 cups of peaches along with 1 cup of water into a blender or food processor.
  • Liquefy until smooth.
  • Store any unused nectar in the fridge.

For the sauce

  • Melt the butter in a large saucepan.
  • Add garlic and shallot and saute for 3 minutes.
  • Add salt, pepper and rub. Stir.
  • Stir in the ketchup, peach nectar, vinegar, mustard, Worcestershire sauce and lemon juice.
  • Bring to a boil then reduce heat to a simmer and let simmer until thick, about 30 minutes.

Notes

Shake or stir the sauce before using. Store leftover sauce in the fridge.

Nutrition

Calories: 281kcal | Carbohydrates: 67g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1187mg | Potassium: 808mg | Fiber: 4g | Sugar: 57g | Vitamin A: 1441IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 2mg

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz
New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz

Oven Baked Ribs

I usually smoke my ribs, but there are times when I’m more than happy to cook them in other ways. Usually, that means on the Char-Broil Big Easy. Once, heck, I even made them in the slow cooker! Gasp! This time I figured I’d try oven baked ribs, which really isn’t much different than using the Big Easy.

I ended up with tender, juicy ribs that tasted absolutely great. Of course, they do not have that smoky flavor I’d get on the smoker, cooked for 6 hours. But, I make up for that a bit by adding smoky ingredients. Like smoked paprika. And I used a smoky (hickory in this case) BBQ sauce at the end.

Oven Baked Ribs

Adding Smoke Flavor

Although I did not include it in the recipe below, I’d consider adding a drop of liquid smoke to the foil before sealing the ribs. There’s already a good bit of great smokiness added by the smoked paprika. I wouldn’t go crazy with the liquid smoke. A few drops at most. If you aren’t a fan of liquid smoke but want more smoky flavor, substitute smoked sea salt for the Kosher salt.

I used back ribs, though when I smoke ribs I almost always use spare ribs trimmed St. Louis-style. I wouldn’t use spare ribs in this recipe because I’d be afraid that the additional fat in them would almost end up ‘boiling’ the ribs in the foil.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Sweet Baby Ray's Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT
Sweet Baby Ray’s Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT

Also try my oven-baked hot dogs. Hankerin’ for more ribs? Make some slow cooker Vietnamese ribs.

Oven Baked Ribs
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5 from 1 vote

Oven Baked Ribs

Fantastic ribs that don't need a smoker or grill to be cooked to perfection.
Course Main
Cuisine American
Keyword baked, ribs
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes
Servings 2 racks
Calories 1549kcal
Author Based on a recipe from Butter Your Biscuit

Ingredients

Instructions

  • Preheat oven to 300 degrees.
  • Place ribs onto two large pieces of foil.
  • Combine the remaining ingredients except for the sauce.
  • Sprinkle the rub mixture over the ribs on all sides. Depending on the size of your ribs you may not end up needing all of the rub.
  • Seal the foil tightly, transfer to a large baking sheet and place in the oven.
  • Bake for 2 1/2 hours.
  • Carefully open the foil. There will be lots of hot liquid accumulated in the bottom of the foil packets!
  • Remove the ribs from the foil (they might be quite tender, so support them from underneath using large turners or flat wooden paddles and transfer to the baking sheets.
  • Brush with plenty of sauce and place ribs under the broiler for about 5 minutes or until the sauce has set.
  • Let rest 10 minutes before slicing.
  • Serve with more sauce for dipping if desired.

Notes

I like to use a smoky sauce to give the illusion of smoked or grilled ribs.

Nutrition

Calories: 1549kcal | Carbohydrates: 67g | Protein: 111g | Fat: 95g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 391mg | Sodium: 1751mg | Potassium: 1870mg | Fiber: 5g | Sugar: 55g | Vitamin A: 5616IU | Vitamin C: 3mg | Calcium: 290mg | Iron: 9mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Memphis Rib Rub

There was a time when I purchased many of the rubs I used for cooking. Specially when it came to smoking pork butt or ribs. Now, I just use this simple but very tasty version of a Memphis rib rub. This fantastic seasoning mix is based on a recipe from Myron Mixon.

Memphis Rib Rub

Sweet Heat

A little sweet, and a little heat (add more cayenne if you like) makes this Memphis rib rub perfect. It made my St. Louis-style ribs (and tips) something great. This recipe makes a nice big batch. Just store any extra in an air-tight container out of the light and away from heat.

I keep my homemade spice mixes in resealable containers. To identify them I write the name of the mix and the date on painter’s blue tape. The tape comes off easily when I’m done with the mix so I can re-use the containers for other things.

RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA
RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA

This rub is great on smoked St Louis-style ribs.

Memphis Rib Rub
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5 from 1 vote

Memphis Rib Rub

There was a time when I purchased many of the rubs I used for cooking, specially when it came to smoking pork butt or ribs. Now, I just use this simple but very tasty version of a Memphis rib rub based on a recipe from Myron Mixon.
Course Spice Mixture
Cuisine American
Keyword ribs, seasoning
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 557kcal
Author A slight variation on Myron Mixon’s Rib Rub

Ingredients

Instructions

  • Combine all ingredients.

Notes

Store in an air-tight container.

Nutrition

Calories: 557kcal | Carbohydrates: 132g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 7152mg | Potassium: 700mg | Fiber: 8g | Sugar: 109g | Vitamin A: 4487IU | Vitamin C: 6mg | Calcium: 208mg | Iron: 5mg

Nutritional values are approximate.

AOZITA 14 Pcs Glass Spice Jars with Spice Labels - 4oz Empty Square Spice Bottles - Shaker Lids and Airtight Metal Caps - Chalk Marker and Silicone Collapsible Funnel Included
AOZITA 14 Pcs Glass Spice Jars with Spice Labels – 4oz Empty Square Spice Bottles – Shaker Lids and Airtight Metal Caps – Chalk Marker and Silicone Collapsible Funnel Included

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

A little bit ago I made Italian sausage baby back ribs on the Char-Broil The Big Easy for the first time. I was really impressed with how well they came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

The idea…

I was looking for a different take on ribs, something other than the “usual” BBQ-flavor, when I came across a recipe for ribs with the flavor of Italian sausage (oh my!). I knew right then that I was going to make them. The resulting Italian Sausage Baby Back Ribs on the Char-Broil Big Easy are fantastic.

The flavor…

The ribs taste just like Italian sausage, with a wonderful twist. Again, tender and juicy. And with the hint (not overpowering) of fennel and the other seasonings found in Italian sausage. The orange glaze is absolutely to die for. The brown sugar gives the ribs a bit of a crust, a crunchy exterior. The glaze is not overly sweet thanks to rice wine vinegar, orange juice and zest, and chile paste (yum! a nice kick!). These are some of the best ribs I’ve ever had or made, and I’ve made a lot of them, from on the grill, on the smoker, and now on the Big Easy.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Italian Sausage Baby Back Ribs on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

was really impressed with how well these came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, ribs
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 4
Calories 1058kcal
Author Based on a recipe from Chef John

Equipment

Ingredients

For the brine

  • 2 racks baby back ribs trimmed to fit the Big Easy (alternatively, if you have a particularly large rack, just halve it and the remaining ingredients). Remove the membrane from the backs of the ribs and trim any large chunks of fat.
  • 32 ounces apple cider or juice
  • 1 tablespoon garlic minced
  • ⅓ cup kosher salt
  • ½ cup brown sugar loose packed

For the rub

For the glaze

Instructions

  • Place the ribs into a resealable container.
  • In a medium bowl, combine the brine ingredients.
  • Pour over the ribs and seal.
  • Refrigerate 12 hours, turning the ribs occasionally.
  • Fire up your big easy
  • Attach ribs to the rib hooks. Attach ribs to the Big Easy and lower into the cooker. Cook 35 minutes.
  • Meanwhile, make the rub by combining all ingredients.
  • Rub ribs generously with the rub (being careful to not burn yourself on the rib hooks!).
  • Wrap the ribs in foil, making sure that the rib hooks stick out enough to be used.
  • Return ribs to the Big Easy and cook another 45 minutes.
  • Meanwhile, make the glaze by combining all ingredients in a small saucepan.
  • Bring to a boil and reduce to a simmer and simmer until reduced by half.
  • Remove ribs from the Big Easy and remove the foil.
  • Brush ribs on all sides with the glaze and return to the cooker for 10 minutes.
  • Add more glaze and cook another 5 minutes or until the desired color is achieved.
  • Let ribs rest 10 minutes before slicing.

Notes

You can also warm up leftover ribs on the Big Easy.

Nutrition

Calories: 1058kcal | Carbohydrates: 104g | Protein: 56g | Fat: 47g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 16686mg | Potassium: 1217mg | Fiber: 3g | Sugar: 94g | Vitamin A: 389IU | Vitamin C: 28mg | Calcium: 235mg | Iron: 4mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket