Side ribs (or spareribs) are a especially thick and meaty variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. St Louis style side ribs are the well trimmed centre cut of these ribs.
- Pork Side Ribs
- BBQ Sauce
- Favourite beer
- reddevilBBQ Pork Beast Rub
Trim off excess fat and remove the silver skin from the underside of the ribs. Coat both sides of the ribs in oil (Olive, Avocado, Vegetable, etc.), then dust well with reddevilBBQ Pork Beast Rub.
These are the 3-2-1 grill method, but they can also be smoked. Set your grill for 250 f and place the ribs on the grill in indirect heat for approximately 3 hours. The ribs should have a nice colour and the bones should start to reveal themselves from the meat.
Wrap the ribs in tinfoil adding a cup of your favourite beer, note that the beer will have an influence on the taste, the stronger the beer the stronger the flavour on the ribs. Make sure that the tinfoil is well sealed. Place the wrapped ribs back on the grill under indirect heat for 2 hours.
Remove the ribs from the tinfoil, be careful as they should be very tender and could break apart easily. Place on the grill under indirect heat, coat both sides with your favourite BBQ sauce and leave for 10 to 15 minutes, the sauce will setup on the meat. Repeat this 3 or 4 times to get a thick coating of sauce.
Remove the ribs from the grill and place on a cutting board for at least 5 minutes to rest. Give a light dusting of reddevilBBQ Pork Beast Rub. Cut into individual portions (usually 4 bones each) and serve!