Easy St Louis Style Pork Ribs On Gas Grill

Tender, fall-off-the-bone pork ribs are within your grasp with this effortless recipe! With a blend of sweet and smoky spices, these St Louis-style ribs are slow-cooked to perfection on the gas grill, ensuring a mouthwatering, caramelized finish that’s sure to impress your family and friends.

Ingredients

• 2 racks of St Louis-style pork ribs (about 4 pounds total)
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil

Instructions

Preheat your gas grill to 275°F (135°C) with the burners set to medium-low heat.

In a small bowl, mix together the brown sugar, smoked paprika, chili powder, cumin, salt, black pepper, garlic powder, and onion powder.

Remove the membrane from the back of the ribs by gripping it with a paper towel and pulling it off.

This will help the rub penetrate the meat.

Rub the spice mixture all over the ribs, making sure to coat them evenly.

Drizzle the olive oil over the ribs, making sure they’re fully coated.

Place the ribs bone-side down on the grill, close the lid, and cook for 2 hours.

After 2 hours, flip the ribs over and cook for an additional 30 minutes, or until they’re nicely caramelized and tender.

Let the ribs rest for 10-15 minutes before slicing and serving.

Slice the ribs into individual portions and serve hot.

Notes

For a more intense smoke flavor, you can add wood chips like hickory or apple to the grill.

Make sure to pat the ribs dry with paper towels before applying the spice mixture to help it stick.

If you prefer a crisper, caramelized crust on your ribs, you can broil them for an additional 2-3 minutes after flipping.

Don’t overcrowd the grill, cook the ribs one at a time if necessary, to ensure even cooking and to prevent steam from building up.

You can prepare the spice mixture ahead of time and store it in an airtight container for up to a month.

Letting the ribs rest before slicing allows the juices to redistribute, making them even more tender and flavorful.

You can also let the ribs cook for an additional 30 minutes to 1 hour if you prefer them even more tender and fall-off-the-bone.

Nutrional Value

• Calories: 540
• Total Fat: 42g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 14g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 32g