“St. Louis Style” Babyback Ribs
Prep Time: 20 - 200 minutes
Cook Time: 4 - 5 hours
- 2 lbs. trimmed pork loin ribs
- 3-4 tbsp. garlic salt
- 1/2 tsp. ground celery seeds
- 2 tbsp. paprika
- 1 tbsp. onion salt
- 2 tsp. of Ass Kicking Wasabi Horseradish Hot sauce
or Tabasco Chipotle Pepper Sauce
- 1 tsp. sage
- 1/2 tsp. cayenne pepper
- 1 cup apple juice
In small bowl combine garlic salt, paprika, onion salt, sage, celery seeds and cayenne pepper in bowl. Sprinkle and rub in mixture on both sides of ribs. Refrigerate for 2+ hours (optional).
Prepare Kamado for grilling (set to 175-200°F) – allow 20-30 minutes. Use a rib rack, Vision Grills lava stone, and heat deflector bracket.
Trim excess fat from ribs and remove membrane from back of each rack.
Add 3-5 mesquite or hickory wood chunks or 2-3 handfuls of chips over the charcoal for smoking and close lid until ready to add meat.
Place ribs on grill. Cook with lid down for 4-5 hours. Baste every hour with apple juice.
Recipe from Vision Grills.