Ribbs

St. Louis Ribbs

Ingredients:

  • 2.5 lbs St. Louis Trim Ribbs

  • Original Amazing Glaze

Instructions

  1. Line a baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet.

  2. Remove ribbs from package. Peel any membrane from the underside and salt.

  3. Place ribbs on top of the rack in a single layer. Apply Robb’s Ribbs Original Amazing Glaze to the top layer of ribb rack.

  4. Let the dry rub coated ribbs sit for 1 hour at room temperature.

  5. Ensure the meat-side of the ribbs is facing up. Cook low at 225 degrees for approximately 4 hours or until your desired doneness.

  6. Let rest for at least 5 minutes.

  7. Slice and enjoy!

*If you prefer, you may substitute St. Louis Ribbs for Baby Back Pork Ribbs.

Not recommended for use of waffle grilling surfaces.

Step-By-Step Visual Guide

Grilled Baby Back Ribbs

Ingredients:

  • Baby Back Pork Ribbs

  • Original Amazing Glaze

Instructions

  1. Remove ribs from package. Peel any membrane from the underside and salt.

  2. Bring BBQ to 500+ degrees for initial searing.

  3. Sear both sides until lightly marked (2-3 minutes per side).

  4. Turn down the grill to 220 degrees for low and slow cooking.

  5. Place ribs on upper-tier or indirect heat. Cook for about 2 hours until the desired doneness.

  6. Remove from grill and apply about 2/3 cup of Robbs Ribbs glaze to meat surface. Spread glaze evenly over meat side.

  7. Return to indirect heat and finish for about 20-30 minutes to caramelize the glaze.

  8. Let ribs rest for 5 minutes and enjoy!!!

*If you prefer, you may substitute St. Louis Ribs for Baby Back Pork Ribs.

Not recommended for use of waffle grilling surfaces.

Step-By-Step Visual Guide