Effortless St. Louis Style Ribs: Gas Grill Perfection

St. Louis style ribs are a barbecue staple, known for their meaty texture and rich, smoky flavor. While traditionally cooked low and slow in a smoker, achieving tender, juicy St. Louis style ribs on a gas grill is surprisingly easy. This recipe provides a detailed, step-by-step guide to producing restaurant-quality ribs using a standard gas grill. Get ready to impress your friends and family with this foolproof method!

What are St. Louis Style Ribs?

Before we dive into the recipe, let’s clarify what St. Louis style ribs are. They are spare ribs that have been trimmed to create a rectangular shape. This trimming process removes the rib tips (also known as the brisket bone), the skirt (a flap of meat on the back of the rack), and excess fat, resulting in a more uniform shape that cooks more evenly. The removed trimmings can be cooked separately, making this a two-for-one deal!

Why Gas Grill Ribs?

While a smoker imparts a distinctive smoky flavor, a gas grill offers several advantages:

* **Convenience:** Gas grills heat up quickly and maintain consistent temperatures, making them ideal for weeknight cooking.
* **Control:** You have precise control over the heat, allowing for consistent cooking and preventing flare-ups.
* **Accessibility:** Most homes have a gas grill, making this recipe accessible to a wide range of cooks.

With a few simple techniques, you can easily impart a smoky flavor to your gas-grilled ribs that rivals those cooked in a smoker.

Ingredients You’ll Need

* 1 rack St. Louis style pork ribs (about 3-4 pounds)
* 2 tablespoons yellow mustard (binder)
* 1/4 cup barbecue rub (see recipe below)
* 1/2 cup apple juice (for spritzing)
* 1/2 cup barbecue sauce (your favorite brand or homemade)
* Wood chips (hickory, apple, or mesquite), soaked in water for at least 30 minutes

Homemade Barbecue Rub Recipe:

* 1/4 cup brown sugar, packed
* 2 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon kosher salt
* 1 teaspoon black pepper
* 1 teaspoon chili powder
* 1/2 teaspoon cayenne pepper (optional, for heat)

Equipment

* Gas grill with at least two burners
* Wood chip smoker box or aluminum foil pouch
* Spray bottle
* Instant-read thermometer
* Basting brush
* Aluminum foil
* Tongs
* Cutting board
* Sharp knife

## Step-by-Step Instructions: Gas Grill St. Louis Ribs

Follow these detailed steps to ensure your St. Louis style ribs are tender, juicy, and packed with flavor.

Step 1: Prepare the Ribs

1. **Remove the Membrane:** Flip the ribs over so the bone side is facing up. Use a butter knife or a spoon to loosen the membrane on one end of the rack. Grab the loosened membrane with a paper towel (for better grip) and pull it off the entire rack. This membrane is tough and prevents the rub and smoke from penetrating the meat. Removing it ensures a more tender final product. It can be slippery, hence the paper towel is very useful. Some ribs will come with the membrane already removed, so check first.
2. **Trim Excess Fat:** While St. Louis style ribs are already trimmed, there may still be some excess fat on the surface. Use a sharp knife to trim away any large pieces of fat. Be careful not to remove too much meat.
3. **Apply Mustard Binder:** Spread a thin layer of yellow mustard over both sides of the ribs. The mustard acts as a binder, helping the rub adhere to the meat. Don’t worry; you won’t taste the mustard in the final product. It also helps with creating a nice bark.
4. **Apply the Rub:** Generously sprinkle the barbecue rub over both sides of the ribs, pressing it gently into the meat. Ensure even coverage. Let the ribs sit at room temperature for 30-60 minutes while you prepare the grill. This allows the rub to penetrate the meat and develop more flavor.

Step 2: Prepare the Gas Grill for Indirect Cooking

1. **Clean the Grill:** Ensure your grill grates are clean. Use a grill brush to remove any leftover food particles.
2. **Set Up for Indirect Heat:** The key to tender ribs on a gas grill is indirect cooking. This means cooking the ribs away from the direct heat of the burners. On a two-burner grill, light only one burner to medium-low heat. On a three-burner grill, light the two outside burners to medium-low and leave the center burner off. The goal is to maintain a grill temperature of around 250-275°F (121-135°C).
3. **Add Wood Chips:** If using a smoker box, fill it with the soaked wood chips and place it directly over the lit burner. If using an aluminum foil pouch, place the soaked wood chips in the center of a large piece of aluminum foil. Fold the foil over to create a sealed pouch and poke several holes in the top to allow the smoke to escape. Place the foil pouch directly over the lit burner. Replenish the wood chips as needed throughout the cooking process (approximately every 45-60 minutes) to maintain a consistent smoky flavor.

Step 3: Cook the Ribs Using the 3-2-1 Method (Modified for Gas Grill)

The 3-2-1 method is a popular technique for cooking ribs, ensuring they are tender and juicy. However, we’ll modify it slightly for the gas grill to account for the different cooking environment.

1. **Phase 1: Smoke (3 Hours):** Place the ribs bone-side down on the unlit side of the grill, away from the direct heat. Close the lid and let the ribs smoke for 3 hours. Maintain the grill temperature at 250-275°F (121-135°C). Spritz the ribs with apple juice every hour to keep them moist. This step is crucial for developing the smoky flavor and a good bark.
2. **Phase 2: Wrap (2 Hours):** After 3 hours, remove the ribs from the grill. Place them on a large sheet of aluminum foil. Pour about 1/4 cup of apple juice into the foil around the ribs. Wrap the ribs tightly in the foil, creating a sealed packet. This step helps to tenderize the ribs and lock in moisture. Place the wrapped ribs back on the unlit side of the grill, bone-side down. Continue cooking for 2 hours. Maintain the grill temperature at 250-275°F (121-135°C).
3. **Phase 3: Sauce (1 Hour):** After 2 hours of wrapping, carefully remove the ribs from the foil. Discard the foil and any remaining liquid. Place the ribs back on the unlit side of the grill, bone-side down. Brush the ribs with your favorite barbecue sauce. Close the lid and continue cooking for 1 hour, basting with sauce every 15-20 minutes. This final step allows the sauce to caramelize and create a sticky, flavorful glaze.

Step 4: Check for Doneness and Serve

1. **Check for Doneness:** After the final hour, check the ribs for doneness. The ribs are done when the meat is very tender and pulls away easily from the bone. You can also use the bend test: pick up the ribs with tongs in the middle. If they bend easily and the bark cracks, they are done. Another method is to insert an instant-read thermometer into the thickest part of the meat, avoiding the bone. The internal temperature should be around 195-203°F (90-95°C).
2. **Rest the Ribs:** Remove the ribs from the grill and let them rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Tent the ribs loosely with aluminum foil while they rest to keep them warm.
3. **Slice and Serve:** Use a sharp knife to slice the ribs between the bones. Serve immediately with your favorite barbecue sides, such as coleslaw, baked beans, and corn on the cob.

## Tips for Perfect Gas Grill Ribs

* **Soak Your Wood Chips:** Soaking wood chips in water for at least 30 minutes before using them prevents them from burning too quickly and producing acrid smoke. Drain the wood chips well before adding them to the smoker box or foil pouch.
* **Maintain Consistent Temperature:** Maintaining a consistent grill temperature is crucial for even cooking. Use a grill thermometer to monitor the temperature and adjust the burner settings as needed. Avoid opening the lid too frequently, as this will cause the temperature to fluctuate.
* **Don’t Overcook the Ribs:** Overcooked ribs will be dry and tough. The ribs are done when the meat is very tender and pulls away easily from the bone. Use the bend test or an instant-read thermometer to check for doneness.
* **Experiment with Different Rubs and Sauces:** Feel free to experiment with different barbecue rubs and sauces to find your favorite flavor combination. You can also add other ingredients to the foil when wrapping the ribs, such as butter, honey, or brown sugar.
* **Don’t be afraid to adjust:** Every grill is different, so the cooking times may need slight adjustments depending on your specific grill and the thickness of the ribs. Keep an eye on the internal temperature and visual cues to ensure the ribs are cooked to your liking.
* **Use a water pan:** Adding a pan of water to the grill, away from the direct heat, can help maintain moisture and prevent the ribs from drying out. This is especially helpful if your grill tends to run hot.
* **Invest in a good thermometer:** Accurate temperature monitoring is essential for successful barbecuing. A good quality instant-read thermometer and a grill thermometer will help you maintain the correct temperature and ensure the ribs are cooked to perfection.

## Variations and Add-ins

* **Spicy Ribs:** Add more cayenne pepper or a pinch of chipotle powder to the barbecue rub for a spicier flavor.
* **Sweet Ribs:** Add honey or brown sugar to the barbecue sauce for a sweeter flavor.
* **Honey Garlic Ribs:** Replace the barbecue sauce with a mixture of honey, soy sauce, garlic, and ginger.
* **Dr. Pepper Ribs:** Substitute Dr. Pepper for the apple juice when spritzing and wrapping the ribs for a unique flavor.

## Serving Suggestions

St. Louis style ribs are a versatile dish that pairs well with a variety of sides. Here are a few serving suggestions:

* Coleslaw
* Baked beans
* Corn on the cob
* Potato salad
* Macaroni and cheese
* Green beans
* Garlic bread
* Watermelon

## Storage and Reheating

* **Storage:** Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat the ribs, wrap them in aluminum foil and bake them in a preheated oven at 250°F (121°C) for 20-30 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly drier.

## Conclusion

With this detailed guide, you can easily create delicious, tender St. Louis style ribs on your gas grill. The 3-2-1 method, modified for gas grill cooking, ensures perfectly cooked ribs every time. Don’t be afraid to experiment with different rubs, sauces, and wood chip flavors to create your own signature ribs. So fire up your grill and get ready to enjoy a barbecue feast!