Rotisserie St. Louis Ribs

Name: Rotisserie St. Louis Ribs
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 1
Ingredients: 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; 1 C Mild Harissa Sauce; ¼ C Coconut Aminos; ¼ C Tomato Paste; ¼ C Apple Cider Vinegar; 3 Tbsp Rib Rub Spice

Rated 5.0 stars by 1 users

Author:

Chef Corey Siegel

Servings

Prep Time

15 minutes

Cook Time

4 hours

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.

Cook Mode

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.