Description
This method cooks some FIRE ribs really fast. We use the charcoal and the grill to impart some serious flavor – and we baste the ribs the entire cook so they come out juicy, tender and oh so delicious!
Ingredients
- 2 slabs St. Louis Cut Spare Ribs
- 1/4 cup Killer Hogs Hot Rub
- 28oz apple cider vinegar
- 1/4 cup fine sea salt (feel free to add less salt to suite your taste)
- 1/4 cup ground cayenne pepper
- juice from one lemon
Instructions
- Trim the excess fat and remove the membrane from each slab of ribs.
- Season the ribs on both sides with a light coat of Killer Hogs Hot Rub.
- Prepare a charcoal grill for 2 zone cooking at 300°F.
- Place the ribs over the direct heat side of the grill – the cool zone is just in case you need to get them away from the fire. These ribs cook over the direct heat side the entire cook.
- Combine the vinegar, salt, cayenne pepper, and lemon juice in a quart mason jar. Shake it well.
- Flip the ribs every ten minutes keeping the grilll temperature steady at 300°F.
- Once the outside begins to dry out start mopping with the basting liquid using a bbq mop.
- Continue to flip and mop until the internal temperature reaches 198-200°F.
- Move the ribs over to the indirect heat side for 5-10 minutes.
- Cut the ribs into individual bone pieces and serve with additional mopping sauce for dabbing.