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!).

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

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.

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.

St Louis-Style Ribs using the Vortex

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!

St Louis-Style Ribs using the Vortex

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.

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
Print Pin
5 from 1 vote

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
Keyword ribs, Vortex
Prep Time 5 minutes
Cook Time 50 minutes
Servings 4
Calories 630kcal

Equipment

Ingredients

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.