half slab st. louis pork ribs Recipe

Prepare the Dry Rub

In a bowl, mix together brown sugar, paprika, black pepper, salt, garlic powder, onion powder, cayenne pepper, and dried oregano until well combined.

Prepare the Ribs

Remove the membrane from the back of the pork ribs. Pat the ribs dry with paper towels.

Apply the Rub

Generously apply the dry rub mixture to both sides of the ribs, making sure to cover them thoroughly. Allow the ribs to sit at room temperature for 30 minutes to an hour.

Preheat the Grill

Preheat your grill to medium heat (about 300°F/150°C). If using a charcoal grill, arrange the coals for indirect heat.

Cook the Ribs

Place the ribs on the grill bone-side down. Cover and cook for about 2.5 to 3 hours, maintaining an even temperature. Optionally, baste the ribs with your favorite BBQ sauce during the last 30 minutes.

Check for Doneness

The ribs are done when they have a nice crust, the meat is tender, and it pulls away from the bone easily. You can use a meat thermometer to check that the internal temperature is at least 145°F (63°C).

Rest and Serve

Remove the ribs from the grill and let them rest for about 10 minutes before slicing. Serve with additional BBQ sauce on the side if desired.