If you want to serve your guests succulent, melt-in-your-mouth ribs that everyone will rave about, our grilled St Louis Ribs recipe is your go-to solution.
Combine all of the ingredients for the rub together in a bowl and stir break up all the chunks. ***There is enough rub to cover 3 RACKS OF RIBS***
Grilling Rib
Remove the membrane, if it is still attached. The easiest way to remove it is to make a large slit down the back side of the membrane on the backside of the ribs.
Using the combined rub from above, apply the rub on both sides of the rack of ribs and rub it into the meat.
Heat up the grill to 300 degrees and place the ribs on the grill bone side down for 60-90 minutes.
Lay out several layers of foil, overlapping so there isn't any leakage.
Using ingredients from Brown Sugar Glaze: Place the brown sugar, honey and butter on the foil, place the ribs meat side down onto the brown sugar mix and the bring the sides of the foil up to fold tightly. Bring in the ends of the foil and fold tightly.
Place ribs back on the grill for 30 minutes and the allow to rest for 10 minutes.
Bring the temperature up on the grill to 375 degrees and place the ribs back on the grill for 5-10 minutes, to create a little bit of char to the glaze.
Remove from grill and allow to rest 5 minutes before digging in.
Use a sharp knife to slice the racks into individual ribs. Simply slide the knife into the meaty section in between the bones. Brush with extra glaze or BBQ sauce before serving and enjoy!
Notes
***There is enough rub to cover 3 RACKS OF RIBS***Make Sure Foil is Overlapped: Overlap the foil so that you don't have any leakage of butter which can cause flare-ups on your grill.Coat the Rub Well: Make sure you rub the "dry rub" into your meat for best results. Cover both sides of the rack of ribs.Removing Membrane: The easiest way to remove the membrane is to make a large slit down the membrane on the backside of the ribs. Use a paper towel for grip because it is very slippery. The membrane should pull off in two halves - one on each side of the slit. If it does not, just lift up the corner with a knife again and repeat the process until all of the membrane is removed.Watch for Bone Chips: If the ribs feel gritty when you remove them from the packaging, run them under cold water. The butchering process can leave bone chips on the meat.Rack of Ribs Serving Size: The dry rub recipe will cover three racks of ribs. Each rack will contain between 10-13 ribs. You should plan on at least four ribs per person and up to one rack per person if you have hungry college boys just coming back from the gym.Leftover Storage: Keep leftover ribs in an airtight container or freezer-quality sealed plastic bag for two or three days in the refrigerator. Freeze for up to three months. There is no need to thaw the ribs before reheating them.