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

Cook Time 50

Servings

Calories 630kcal

Equipment

Vortex BBQ

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

Nutritional values do not include rub or sauce.

Nutrition