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Bourbon Barrel Smoked St. Louis Spareribs

Prep Time:90 Minutes
Cook Time:4 Hours

Nutritional Information

A variation on smoked rack of lamb the will give you a big impact on the flavor profile.


  • For the Herb Mixture:
  • 1/3 cup finely chopped fresh cilantro
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup freshly squeezed lemon juice from about 2 lemons
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon freshly minced garlic
  • 1 Rack St. Louis style spareribs
  • 2 tablespoons Greek Yogurt


  • 1. For the Herb Mixture: Combine cilantro, parsley, lemon juice, olive oil, and garlic in a medium bowl. Set aside.
  • 2. Brush a thin layer of yogurt over the fat side of each rack of ribs. Carefully press the herb and lemon mixture into the yogurt on each rack, distributing it evenly season with salt and pepper. Let sit for 1 hour.
  • 3. Pre heat Egg to 225ºF. When temperature is stabilized add smoking wood in center of coals. Next add the plate setter, a pan of water and the stainless steel grate.
  • 4. Place the rack on the grill, fat side up, in center of grill. Continue to cook until an instant read thermometer registers 220°F when inserted into the side of the rack. Remove from the grill and let rest uncovered for 10 minutes. Slice between ribs and serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828