St Louis Standing Rib Roast
BBQ , Dinner , Ribs
The BBQ Pit Boys smoke up some Spares and Baby Backs, using their “Standing Rib” style at the Pit. Thanks to Reynolds Wrap for sponsoring this video and supporting the BBQ Pit Boys.
- Heavy Duty Foil
- St Louis Cut Pork Ribs
- Olive oil
- Butchers String
Seasoning – We used our SPG, at the least use Salt and pepper
- BBQ Sauce
- Cooking oil — 1 Tablespoon
- Onion — 1 , chopped
- Chicken broth — 4 Cup (64 tbs)
- Cola — 12 Ounce
- Cider vinegar — 1 Cup (16 tbs)
- Dark corn syrup — 1 Cup (16 tbs)
- Molasses — 1 Cup (16 tbs)
- Ketchup — 1⁄2 Cup (8 tbs)
- Tomato paste — 1⁄2 Cup (8 tbs)
- Garlic powder — 1⁄2 Teaspoon
- Brown mustard — 3 Tablespoon
- Hot sauce — To Taste
BBQ Sauce Recipe
- In a pan, heat oil, add onion and cook until soft
- pour in the broth, cola, cider vinegar, corn syrup, molasses and ketchup
- Add tomato paste, garlic powder, brown mustard and hot sauce
- Stir to mix and allow to cook for about an hour on a low simmer to thicken to your liking.
- Tie the ribs, membrane facing inward and intact, tie them with the string into a circle. DO NOT remove the membrane as this helps keep the ribs upright and together.
- Rub them over with olive oil and apply the seasoning.
- Place the ribs end on into a heavy pan, we used a black iron pan, add a splash of moisture to the pan, not too much, you don’t want it to boil the ribs.
- Place them on indirect heat in a preheated grill or oven at 250~275f for the first two hours.
- Once the first two hours have passed, baste the ribs with a good dose of the St Louis BBQ sauce and cover with heavy duty aluminum foil for the next stage of the cook which will be about another two hours.
- add more basting sauce and every 15-20 min and replace the foil cover to seal in that moisture you want in the last stage of the cook to infuse the smoky flavors and seasonings with the pork.