Dry Rub Seasonings
Combine paprika, brown sugar, chili powder, pepper, salt, garlic, onion, and dried thyme. Rub this mixture onto the meat and let it sit for 1 hour before cooking to allow the spices to adhere and season the surface.
Note: Sugar can start to burn above 350ºF (177ºC), so make sure to regulate your grill temperature throughout the cooking process. Save some of the seasoning mix to sprinkle on the ribs just before serving for an intensified flavor.
St. Louis Style Pork Ribs vs Baby Ribs
St. Louis-style spare ribs have more meat and fat, with flatter bones that make browning easier. Excess bone and tough cartilage are trimmed to achieve a more uniform shape. Typically, St. Louis-style ribs can serve around four people.
Baby back ribs, on the other hand, are smaller, with bones that are 3 to 6 inches in length. They tend to be curvier and produce lean meat that easily falls off the bone and cooks faster. Baby back ribs typically serve around two people.
How to Cook Barbecue Pork Ribs
- Combine paprika, brown sugar, salt, pepper, chili powder, cayenne pepper, garlic powder, onion powder, and thyme.
- Pat the ribs dry with a paper towel.
- Sprinkle 2 tablespoons of the dry rub on each side of the ribs.
- Let the ribs rest for 1 hour at room temperature.
- Combine pomegranate juice, apple cider vinegar, and some dry rub.
- Preheat the grill to 325ºF (163ºC) with an area of indirect heat.
- Place the ribs in the area of indirect heat and close the lid.
- Brush the vinegar mop over the ribs every 15 minutes.
- Cook until the thickest part of the ribs reaches a temperature of 190 to 200ºF (88 to 93ºC), which takes a minimum of 2 hours and a maximum of 3 hours.
- Loosely cover the ribs with aluminum foil and let them rest for 15 minutes.
- Slice the ribs and sprinkle with more dry rub before serving.
Rib Preparation
Since St. Louis-style spare ribs are being used, make sure to trim any excess fat from the surface, leaving only a thin layer. The ribs should be cooked with the meat side up, causing some of the fat to melt, but not all of it since there is no direct contact with the grill grates.
