These ribs are perfect for every level griller because they don't rely on a tested homemade spice blend, basting for hours, or careful maintenance. Really, the only additional equipment you may want to have is a rib rack to stand them up. And that's not even a must.
4lbspork ribsabout 2 racks of baby backs or St. Louis Style
1cupspice blend of choice use something with a hint of heat and a hint of sweet for a classic hit
Additional salt if needed for the blend
1cupapple cider vinegar
2cupsbarbecue sauce if desired
Instructions
Prep the ribs
Prep your ribs by removing from the packages, patting dry and arranging on a clean flat work surface.
4 lbs pork ribs
Work carefully to remove the membrane along the back of the ribs, if it hasn't already been trimmed for you.
Rub the ribs in a heavy coating of the spice mixture, wrap tightly in plastic wrap and let rest in the fridge for one hour.
1 cup spice blend of choice
Grill
Preheat your grill for indirect heat by lighting the burner on one side to high, and the others to low. Set the grill to maintain a heat around 225/250 degrees F.
Arrange a small aluminum pan with a bit of water in it off on to the side of the grill over the grate.
When the grill is ready, arrange the ribs, bone side down (or in a rib rack) over the indirect heat.
Close the lid and let grill for 45 minutes.
Spritz
Spritz the ribs quickly with a light coasting of the apple cider vinegar and close the grill again.
1 cup apple cider vinegar
Allow the ribs to continue cooking, spritzing as you feel needed, for a total of 3 hours.
Sauce the ribs
Remove the ribs from the grill and arrange on a large bakign sheet. Brush the ribs with barbece sauce
2 cups barbecue sauce
Increase the medium-high and fire off the ribs over high heat to get a nice sear – but move quick – as any sugars in that sauce will caramelize quickly and burn!
Rest & Serve
Rest the ribs for 5 minutes before slicing between the bone and meat to serve.
Notes
Add the flavor of real wood smoke to your gas grill by wrapping wood chips in foil and placing them over the direct heat. They can be replaced every 45 minutes, but do not really do much good after the first batch.