Go Back
+ servings
St. Louis Ribs on the Char-Broil Big Easy
Print

St. Louis Ribs on the Char-Broil Big Easy

I could not have been happier with how great these St. Louis-style ribs on the Char-Broil Big Easy came out. 
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, ribs
Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Servings 4
Calories 630kcal
Author Mike

Ingredients

Instructions

  • Place the ribs on a large piece of foil and sprinkle rub on both sides.
  • Rub in slightly then seal.
  • Refrigerate for up to 12 hours.
  • Fire up your Big Easy.
  • Cook the ribs for 90 minutes. You should see the meat pulling back from the bone about1/2" - 1". If not, let them cook a bit longer.
  • Slather the ribs with sauce, if desired. Note that if you use a sauce that contains a lot of sugar you will really need to keep an eye on the ribs or the sauce may burn. Return ribs to cooker for 15-30 minutes or until they have a nice crust on them.
  • Remove, let rest for 10-15 minutes, then slice and serve. If desired, have additional warmed BBQ sauce on the side for dipping.

Notes

To fit the ribs into the cooker you'll either need to coil them as I did (I found this to be easier to do with the Big Easy kabob insert as a kind of holder) or cut them if they are too long and use the Big Easy rib hooks to hang them.

Nutrition

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