Ah, you can almost smell the rich savory flavor of the bourbon and blueberries in our award-winning Bourbon Blueberry Chipotle marinade and Barbecue sauce, as it cooks over an open fire. The delightful glaze blackening to a crisp crunchy finish on these wonderful mouth watering ribs.
- 2 tbsp paprika
- 2 tbsp Brown sugar (Dark)
- 1 tbsp Kosher salt
- 2 tsp Onion powder
- 1 ½ tsp Black pepper
- 1 tsp Cayenne pepper powder (Optional)
- 1 tsp Garlic powder
- 1 tsp Dried thyme
- 1 cup Elijah's Xtreme Blueberry Bourbon Chipotle Marinade/ BBQ Sauce
- 3 lbs St. Louis - style spareribs
- 3 tbsp Apple cider vinegar
- In a medium bowl combine paprika, brown sugar, salt, onion powder, chili powder, black pepper, cayenne pepper, garlic, and thyme.
- Rub each side of the rack with 2 tablespoons of the spice rub. Save additional spice rub for the mop and seasoning when serving. Let ribs sit at room temperature for about an hour.
- Preheat grill to 325ºF (163ºC), set up with an indirect heat area. For a gas grill with 3 burners, turn on only 1 burner (the one on the far left or right) and leave the other two off. Adjust heat as needed for your grill.
- Place ribs meat side up on the indirect heat (cool side) of the grill.
- Cover and cook for 2 to 3 hours, brushing the ribs 3 to 4 times with the vinegar mop every 15 minutes. Brush Elijah's Xtreme BBQ on every 30 minutes
- Grill the ribs until the meat is tender but not falling off the bones completely. The surface should be reddish brown in color. The internal temperature should reach 190 to 200°F (88 to 93ºC) at the meatiest part of the racks.
- Transfer ribs to cutting board, tent loosely with foil and allow to rest for at least 15 minutes.
- Slice ribs between the bones and serve with additional spice rub for extra seasoning, or Elijah's barbecue sauce.