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Rotisserie St. Louis Ribs
Chef Corey Siegel
1
15 minutes
4 hours
Pork
These rotisserie ribs start with a bold mustard rub and a smoky spice blend, then get snaked onto the spit for slow, even cooking over charcoal. As they rotate on the Big Green Egg, they soak up flavor and tenderness - finished with a sweet and spicy harissa BBQ glaze that seals the deal.
Ingredients
Ribs
- 1 Rack of St. Louis Cut Ribs
- 1 Cup Apple Cider Vinegar
- 4 Tbsp Yellow Mustard
- ¼ C Kosher Salt
- 1/8 C Black Pepper
- 1 Tbsp Chili Powder
- 1 Tbsp Paprika
- 2 tsp Allspice
- 2 tsp Dried Thyme
Harissa BBQ Sauce
- 1 C Mild Harissa Sauce
- ¼ C Coconut Aminos
- ¼ C Tomato Paste
- ¼ C Apple Cider Vinegar
- 3 Tbsp Rib Rub Spice
Directions
Ribs
- Combine all of the ingredients together for the rib rub.
- Remove the membrane from the back of the ribs and rub mustard all over on both sides.
- Season the ribs generously all over.
- Snake the ribs onto the rotisserie.
- Setup the rotisserie and cook the ribs on the Big Green Egg at 275°F/135°C for about 4 hours, spritzing with apple cider vinegar every hour.
- Once the ribs are tender glaze them with the harissa bbq sauce.
- Remove from the rotisserie, cover with foil and rest for about 20 minutes before slicing.
Harissa BBQ Sauce
- Combine all of the ingredients together.
- Blend for a smoother result.
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