Brief Summary
CJ demonstrates how to cook St. Louis style ribs on the Ninja Foodi Woodfire Grill, deviating from the included cookbook's method. He aims for a balance of smoke and heat, using a combination of smoking, wrapping, and direct heat to achieve tender, flavorful ribs. The process involves smoking the ribs at 250°F, wrapping them with butter, honey, and spices, braising them at 350°F, and finishing them uncovered to tighten the sauce.
- St. Louis style ribs are cooked on the Ninja Foodi Woodfire Grill.
- The method involves smoking, wrapping, and direct heat.
- The ribs are seasoned with Cosmos Q SPG rub and honey pecan rub.
- The total cook time is approximately two hours, adjusting based on internal temperature.
- Despite no visible smoke ring, the ribs are juicy and flavorful.
Cook Process
CJ outlines his plan to cook St. Louis ribs on the Ninja Woodfire Grill, moving away from the recipe in the Ninja cookbook. He intends to smoke the ribs at 250°F for about an hour, then wrap them for another hour to braise, and finally, remove them from the wrap to allow the sauce to tighten up on the grill. The goal is to achieve a balance of smoke and heat for tender, flavorful ribs.
Not going by the book
CJ explains why he's not following the Ninja cookbook's instructions, stating that the ribs in the provided pictures looked burnt and unappealing. The cookbook suggests smoking the ribs for two hours, which CJ believes will dry them out. Instead, he prefers a method that includes smoking, braising, and saucing to achieve a better result.
Rib Prep
CJ prepares the St. Louis style ribs by first removing the membrane on the back, trimming excess pieces, and cutting the rack in half to better fit the grill. He then applies a layer of Cosmos Q SPG rub followed by a honey pecan rub, ensuring an even coating on both sides. The ribs are left to sit, allowing the rub to adhere before grilling.
Timing and Temps
CJ discusses the timing and temperature parameters for cooking the ribs. He aims to smoke the ribs until they reach an internal temperature of about 165°F, then wrap them until they reach 200-205°F. After unwrapping, he will brush them with barbecue sauce to finish. He emphasizes that these are guidelines and adjustments may be necessary based on how the ribs are cooking.
Grill Set Up
CJ prepares the Ninja Woodfire Grill by adding a scoop of robust blend pellets to the pellet cup. He notes that while he typically wouldn't use such a strong flavor for ribs, he wants to maximize the smoke flavor. He acknowledges Ninja's claim that only one scoop of pellets is needed per cook and intends to test this claim.
Ribs On
CJ places the seasoned ribs on the Ninja Woodfire Grill. He sets the grill to the smoke setting at 250°F for four hours, although he plans to check the ribs after about an hour to monitor their progress and internal temperature.
Smoke's Rollin
CJ confirms that the grill is producing plenty of smoke. He addresses questions about the smoke output and appearance, showing the amount of smoke coming from the vent and the smoke inside the grill.
45 Minutes In
After 45 minutes, CJ checks the ribs and finds they are drying out slightly. He spritzes them with water to maintain moisture. He also checks the pellet box, noting that there is still some smoldering, but not much is left. The internal temperature of the ribs is around 150°F.
1 Hour In / Wrap
After an hour, CJ checks the internal temperature of the ribs, finding them around 170-171°F. He decides they are ready to be wrapped. He prepares the foil with butter, barbecue sauce, honey, and more of the pecan rub.
Wrapped Ribs Back On Grill
CJ places the wrapped ribs back on the grill. He switches the grill to the bake setting at 350°F and sets it for an hour, but plans to check the ribs at the 30-minute mark to ensure they are cooking properly.
Pellets and Timing
CJ observes that the pellets lasted about 45-50 minutes. He reflects on Ninja's recommendation of using only half a cup of pellets per cook and questions how that would work for a longer cook time. He notes the initial heavy smoke and the subsequent cleaner smoke.
Unwrap Ribs and Back On
After about 40 minutes, CJ checks the ribs and finds they are over 200°F internally and probing nicely. He removes them from the foil, revealing a good pull back on the bones. He places the unwrapped ribs back on the grill to finish.
Ribs Done
CJ determines the ribs are done after about five more minutes on the grill, allowing the top to tighten up. He prepares to slice and serve them, noting their juicy appearance.
Taste
CJ tastes the ribs, confirming they are very good and flavorful. He notes the presence of smoke flavor, despite the lack of a visible smoke ring.
Recap
CJ recaps the cooking process: one hour on the smoke setting at 250°F, followed by wrapping with barbecue sauce, honey, rub, and butter, then back on the grill for about 40 minutes until reaching 200-210°F. Finally, he unwrapped them and put them back on the grill for five minutes to set the sauce. He emphasizes the good smoke flavor and recommends trying the method.
