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Smoky Grilled St. Louis-Style Ribs

If the flavor of the ribs you usually make at home is lacking compared to authentic barbecue joints, you may just be missing one key element — smoke. You can easily achieve that excellence with equipment you have. After coating the ribs with a chili powder rub and roasting them in the oven for optimum tenderness, head outside to the grill. Slow-cook the ribs over indirect heat while smoldering wood chips impart their unmistakable flavor. Each time you flip the ribs, slather them with Bock BBQ Sauce to develop a tangy crust and get the knockout flavor of southern smoke shack-style ribs — right in your own backyard.

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Ingredients

COMBINE:

PLACE:

Roasting the ribs at a low temperature is easier and provides more consistent results than grilling alone. Cover them with foil to seal in steam and moisture.

Instructions

Preheat oven to 300°.

Combine chili powder, pepper, salt, paprika, and garlic powder. Place ribs on a baking sheet and massage rub onto both sides. Tightly cover baking sheet with foil.

Roast ribs until the bone is exposed, 1½–2 hours.

Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit to maintain a temperature of 300–400°.

Place wood chips in a disposable foil pan (or build one out of foil) over lit side of grill. When wisps of smoke begin rising from the pan, slather tops of ribs with Bock BBQ Sauce.

Grill ribs indirectly, sauce side down, covered, turning and slathering with sauce every 15 minutes, until ribs are tender and droop when lifted from the center of the slab with tongs, about 1 hour. Let ribs rest 10 minutes. To cut, hold slab upright on a cutting board and slice between ribs. Serve ribs with remaining Bock BBQ Sauce.

The membrane must be removed prior to cooking the ribs. Grip it with a paper towel and pull it off.

The membrane must be removed prior to cooking the ribs. Grip it with a paper towel and pull it off.

The ribs are ready to grill when the fat has rendered and the meat pulls away from the ends of the bones.

The ribs are ready to grill when the fat has rendered and the meat pulls away from the ends of the bones.

To test for doneness (after 1 hour of grilling), lift the center of a slab with tongs. If it droops, it's done.

To test for doneness (after 1 hour of grilling), lift the center of a slab with tongs. If it droops, it's done.

Nutritional Facts

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