These individual serving turkey meatloaf muffins make it so that no one will need to beg for the leftovers any longer.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 10 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 8 |
Ingredients
- 4 pounds St. Louis-style pork ribs, cut into 6-inch sections
- 2 cups barbecue sauce, or to taste
Instructions
- Heat one side of a gas grill to 300 degrees F (150 degrees C).
- Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill.
- Place ribs bone-side up on the unheated side of the grill; close the grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more.
- Baste ribs with barbecue sauce. Transfer to the heated side of the grill; cook for 2 minutes with the lid closed. Flip and baste second side with sauce. Cook for 2 minutes with the lid closed. Flip and baste first side again with more sauce. Cook for 2 minutes with the lid closed.
- Either buy your ribs already with the rub on them or rub them with your choice of pork rub seasoning.
Nutrition Facts
| Calories | 487 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 0 g |
| Protein | 29 g |
| Saturated Fat | 11 g |
| Sodium | 792 mg |
| Sugars | 16 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I followed the directions and it turned out great.
Did exactly what the instructions call for and they came out perfect!
Great recipe. I did not have a rub, and just with the barbecue sauce, the flavor was excellent, and the meat was perfectly done and moist. My wife is very particular about pork, and she was very satisfied. The only change I made was to check the water after an hour, and added more. My grill is not very hot, so I was concerned about doneness; however, at temperatures slightly under 300, the recipe worked. Larry Gantverg
Awesome recipe, anyone that thinks this is bad, might need to stay in the kitchen and leave the Grilling to people that know what they are doing. Keep up the great work! This pic is half way through and they always turn out Awesome.
Ruined some great quality meat. I should have stopped at 2 hours (at most) to keep from drying out. Grill was not running too hot, I kept checking.
Terrible recipe, waste of food.
The recipe was easy to follow. The ribs cooked at 300* for the 3 hours. The ribs were absolutely delicious! I highly recommend. The photo is the finished product.
Very good for my first time with this recipe, and with a short cooking time.
Made as written except for the BBQ sauce step. We prefer ours on the side. This is simple and straight forward but if you want fall off the bone tender you’ll need to plan on a lot more cook time. When I checked these at 3 hours they were tough. I ended up pulling them up after 5 hours but they still could have gone longer.