Cajun Blast Barbecue Spare Ribs

Instructions

1. Prep the Ribs

• Place the ribs bone-side up. Remove the silver skin (a thin membrane on the bone side) by sliding a small knife under it near the tip of the rib.

• Gently work the knife along the bone to loosen the membrane. Once enough is exposed, use a paper towel to grip and pull it off. This step helps the seasoning penetrate the meat better.
  

2. Season the Ribs

• Generously coat the meat side of the ribs with Cajun Blast Seasoned Rub.

• Flip the ribs and generously coat the bone side with Cajun Blast Creole Seasoning.

• Spray the entire rack with Cajun Blast Barbecue Basting Spray.

Tip: For maximum flavor, marinate the ribs overnight in the refrigerator. If you're short on time, you can cook them right away.

3. Grill the Ribs (Initial Sear)

• Preheat your grill to high heat.

• Place the ribs bone-side down and grill for 4–5 minutes until lightly browned.

• Flip and grill the meat side for another 4–5 minutes.
  

4. Wrap and Steam the Ribs

• Remove the ribs from the grill and wrap tightly in heavy-duty foil to seal in moisture.

• Return the foil-wrapped ribs to the grill and close the lid.

• Cook for 15–20 minutes, then carefully flip the packet (try not to puncture the foil).

• Cook for another 10–15 minutes.

Pro Tip: This step tenderizes the ribs and keeps them juicy. Or as the old saying goes—“Make it sweat.”

5. Glaze and Finish

• Carefully remove the ribs from the foil (watch out for hot steam and juices).

• Place them meat-side up back on the grill, preferably on the cooler side.

• Brush with your favorite BBQ sauce and close the lid. Let the sauce caramelize for 5–10 minutes.

Ces’t Bon. 

Serving Suggestions

Slice between the bones and serve hot with classic sides like Cajun Blast baked beans, coleslaw, or cornbread.

Notes & Tips

• What is a St. Louis-Style Rib?
  St. Louis-style ribs are pork spare ribs trimmed into a neat, rectangular shape. The chine bone (a tough section of cartilage and bone at the top) is removed, making the ribs easier to handle and cook evenly. In my opinion, it's the best bang for your buck—more meat, less fuss!
  

• Set Up a Two-Zone Grill:
  When prepping your grill, always designate about 1/3 of the grill as a cool zone. This “resting area” gives you a safe spot to move the ribs if flare-ups occur or if they need a break from direct heat. It’s key to managing temperature and preventing overcooking.