St. Louis Pork Ribs on a Gas Grill
Servings 4 people
Equipment
- 1 bag of wood chips I used hickory wood chips from Western Wood.
- gas grill
- heavy-duty aluminum foil If you can't find heavy duty foil then a few layers of regular foil will work.
Ingredients
- 1 rack St louis cut ribs St
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp butter
- 2 tbsp bbq rub
Instructions
- Wrap a few handfuls of wood chips in heavy duty aluminum foil and place onto your grill on medium high heat for 15-20 minutes.
- Prep your ribs by trimming, removing the membrane and seasoning your ribs on all sides.
- Once the wood chips start smoking, place your ribs on the indirect side of the grill with the burner turned off.
- While your ribs are smoking prepare two or three additional foil packets so you can swap them out once they stop smoking after about 30-40 minutes.
- After about 2 hours of smoking, when your ribs are at an internal temp of 165-175 degrees they are ready to take off and wrap.
- To wrap in foil, place the ribs meat side down onto pads of butter, along with a drizzle of honey and brown sugar.
- Place the wrapped ribs back onto your grill meat side down for up to an hour, checking at the 45 minute mark.
- When the bones of the ribs have pulled back, flip the ribs meat side up on top of the aluminum foil unwrapped for another 20 minutes.
- Apply one or two layers of bbq sauce sauce and let them cook for an additional 30-40 minutes. The bbq sauce should firm up and be nice and tacky instead of runny.
- Remove the ribs from the grill, let them rest for 10 minutes and slice to serve.