For the Spice Rub
- 1/4 c. light brown sugar
- 2 tbsp. smoked paprika
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1/2 tsp. ground cayenne pepper (optional)
For the Rib
2 Racks 99 Counties St Louis Ribs (5 to 6 pounds total)
3 Tablespoons Pork Lard (melted) or another oil of your choice
1/2 c. chicken stock
1/4 c. apple cider vinegar
1 1/2 c. BBQ sauce (measure with your heart!)
- Preheat the grill to 300˚, with the coals or flames only under half of the grill.
- For the spice rub: Mix together the brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper and cayenne (optional).
- Place the ribs on a large sheet and remove the membrane from the underside of the ribs. Rub the lard or oil all over both sides of the ribs, then sprinkle with the spice rub.
- Place the ribs on the tray with the curves of the bones facing down. Add the chicken stock and vinegar to the tray.
- Wrap the tray tightly with aluminum foil and place on the grill over the side with no coals/flame. Cook over indirect heat until the internal temperature of the ribs reads 180˚F to 190˚F, (90 minutes to 2 hours - you could also bake these in a 300°F oven)
- Turn up the grill temperature to 375˚F and oil the grill grates well. Transfer the ribs directly over the grill grates and brush the tops with the BBQ sauce. Cover and cook for 5 minutes.
- Turn the ribs over and baste the other side with the BBQ sauce. Cover again and cook for an additional 5 minutes.
- Continue basting and turning the ribs until the BBQ sauce has created a sticky coating and the ribs are charred in spots, 10 to 20 minutes longer.
- Transfer the ribs to a cutting board, brush with any remaining sauce, cut into pieces and serve.