It's almost labor day people. Let's get out there and make St Louis Style RIBS!

[The Polack MSgt]

These are tasty with or without sauce - But if you like 'em wet I recommend Sweet Baby Rays sauce. Generally speaking, I'm a dry rub guy

Dry Rub
1/4 c. paprika (Your choice Sweet Hot or Smoked. I like Hungarian Hot)
1/4 c. light brown sugar
3 tbsp. ancho chile powder
3 tbsp. powdered garlic (Not granulated)
2 tbsp. ground cumin
2 tbsp. onion powder
2 tbsp. kosher salt
1 tbsp. Freshly ground black pepper

Not Dry Rub

2 slabs St. Louis style ribs
Yellow mustard
Barbecue sauce of your choice (Optional)

Directions

1.Combine Dry Rub ingredients.

2.Rinse ribs; pat dry with paper towels. Remove thin membranes from bone sides and trim off excess fat. Brush with thin layer of mustard and coat heavily with Dry Rub. Refrigerate overnight.

3.Set out 2 large sheets heavy-duty foil. Place 1 rack on each sheet, meat side down. Fold foil over to form sealed pouch.
Place pouches on roasting pans and grill over indirect heat on low 1 1/2 to 2 hours or until almost soft.
Open foil, peel back so ribs are exposed.
Turn ribs over; cook 1 hour and a half-ish with foil left open.

When done, ribs will be tender and meat will have shrunk back from bones.

4.For last 10 minutes, remove ribs from foil and place directly on hot side of grill. Brush with your favorite sauce (Or Not!) and allow heat to caramelize sauce and crisp exterior. Flip, brush other side and cook for a final 5 minutes. Serve with additional sauce – If you wanna be like that

[Major Nikon]

1. I do 3-2-1

Rub, 3 hours in the smoker, 2 hours wrapped in foil, 1 hour uncovered. All at 225F.

[The Polack MSgt]

4. That'll work Major, That will work. nt

[TEB]

2. Gotta have the coleslaw with ribs around here

I love ribs

[leftieNanner]

3. I'm definitely a dry rub fan!

Sometimes do a wet Asian style marinade (dijon mustard, soy sauce, sesame oil, fresh herbs, mirin, fresh herbs, S&P, a little Sriracha) in a sealed baggie over night and then right on the charcoal grill.

Serve with grilled veggies (red and green bell peppers, zucchini, red onions).

YUM!

Thanks for the idea Sarge.

[The Polack MSgt]

5. I love to grill veggies -

Especially Zucchini and yellow summer squash.

I just coat with creamy Italian dressing and grill over direct heat - Quick and easy

I also grill eggplant with a boat load of butter and garlic

[leftieNanner]

6. Ooh - eggplant!

I haven't tried that one yet. With the skin, or without?

[The Polack MSgt]

7. If you leave the skin on, the egplant holds together better

Without skin it turns out into a smoky baba ganoush - - - Which isn't strictly a bad thing I admit

But make sure to cook long enough to take the bitterness out of the skins - Which means a collapsed looking eggplant

So slice the rounds THICK - an inch and a half at least

[FloridaBlues]

8. Love sweet baby ray's BBQ sauce!

[bearfan454]

9. I've never tried them with the mustard

I have 2 racks in the freezer from when they were on sale. I'm gonna give it a try.

[The Polack MSgt]

10. The mustard flavor fades into the background

It's still there but not center stage.

I feel like its job is to hold the rub on the ribs over night and help form a nice crust.

[hermetic]

11. I made these yesterday

And just had to thank you. Partner and I both agreed: Best. Ribs. Ever! We don't usually do ribs very often, but that's about to change.

I did use the Sweet Baby Ray's at the end. And I started them out in a low oven since I don't have a barbecue I'd want to use for that long. But I did everything exactly as described and put them on the grill for final 20 minutes to crispy that sauce up.

[The Polack MSgt]

12. Thank you for the feedback. I'm glad you liked them

This reply made my morning

It's almost like I had a chance to cook for you myself.

Have a great day Hermetic