Your step‑by‑step BBQ St.Louis Ribs method
1. Prep (15–20 mins)
- Bring ribs to room temperature.
- Pat dry, remove any loose bits. If you prefer, remove the membrane from the back.
- Lightly oil the ribs and apply the FireFly rib rub in an even layer on all sides.
2. Set up your BBQ for low & slow
- Target temperature: 110–130°C (225–265°F).
- Weber kettle: Use the snake method or bank coals to one side for indirect heat.
- Kamado/ceramic: set up with heat deflectors / platesetter for indirect cooking.
- Gas BBQ: light one burner, place ribs over the unlit side for indirect heat; add a smoker box or foil pouch with wood chips if you like smoke.
3. Cook (approx. 4–6 hours)
- Place ribs on the cool side of the grill, bone side down.
- Close the lid and cook low & slow, keeping the temperature steady.
- After 1-2 hours, spritz lightly with apple juice and wrap in the bbq peach paper
- Start checking for tenderness after 4 hours – meat should have good colour and slight pullback from the bones.
4. Glaze & finish
- In the last 20–30 minutes, brush on a thin layer of FireFly BBQ sauce.
- Let it set until tacky, not burnt – add another light layer if you like them saucy.
5. Rest & serve
- Take the ribs off the BBQ, tent loosely with foil, and rest for 15–20 minutes.
- Slice between the bones, pile onto a board and serve with extra sauce on the side.
