Grilla Grills No Wrap Ribs
It seems like everyone loves ribs, whether pork or beef, cooked on the slow-cooker or pellet grill. Pork ribs need to be cooked slowly over low heat, which is why we recommend using the Kong kamado grill, the Grilla pellet smoker grill or the Silverbac wood pellet grill.
Grilla Grills are made for those who love to savor the smoke flavor of a rack of ribs cooked low and slow over real wood. Plus, with this recipe, there’s no need for wrapping in aluminum foil! Let’s look at a few key tips that will help you create ribs that will have your guests fighting to get the last one!
Spare Ribs, Baby Back, St. Louis and More
The different types of ribs can be a little confusing, so let’s clear up which is which. Baby back ribs usually contain loin meat and come from the back of the animal. They’re smaller and relatively lean in comparison to other types of ribs, so they require less cook time and are especially popular with folks cooking ribs for the first time. Baby backs are still packed with flavor, but some pitmasters prefer a cut with a little more fat to maximize tenderness and savory smoke flavor.
If that sounds like you, it’s time to take your grill on a trip to the great city of St. Louis. St. Louis cut ribs are a fattier cut from closer to the belly of a pig. They’re a slimmed-down version of spare ribs that trims off some of the excess fat and cartilage that can make spare ribs a little more challenging to cook. St. Louis cut is a great choice for anyone who wants to truly maximize the flavor of their ribs!
Getting the Perfect Flavor on Your Smoked Ribs
When it comes to cooking your ribs, spice rubs and barbecue sauce are the traditional means of seasoning. That’s why we’ve got you covered with Grilla Grills All Purpose Rub and Grilla Grills Beef Rub. These seasonings give you an easy go-to option when you want true BBQ flavor! Of course, if you feel like getting creative, making your own dry rubs with brown sugar and other spices is a great way to put your own unforgettable twist on your rib recipe.
It’s also important to choose a type of wood pellet that will give you the right smoke flavor. Fortunately, pork tastes great over many different varieties of pellets. Hickory is always a popular choice for BBQ lovers, but softer-flavored woods like cherry and pecan can also give you awesome results.
Can I Eat Ribs on a Diet?
No wrap baby back ribs are high in protein, minerals and vitamins, making them a go-to source of high-quality fuel for those following specific diets like keto and paleo.
Pork baby back ribs or St. Louis style ribs are:
- An excellent choice for keto dieters: If you’ve been following a keto diet, you probably know the drill. This diet is about manipulating the three macronutrients — fat, protein and carbohydrates. Generally, popular keto resources suggest an average of 10-20 percent protein from daily calories, 70-80 percent fat and 5-10 percent carbohydrates. If you’re into keeping score, a 3-ounce serving of pork baby back ribs contains 243 calories, 19.56 grams of protein and 18.28 grams of fat.
- A delicious choice for those going paleo: While the keto diet is more about counting macronutrients, the paleo diet is focused on staying true to specific foods. You may balance macronutrients any way you want, but will have to eliminate dairy, grains and processed foods entirely from your diet. Sounds difficult, right? With recipes like the Grilla Grills no wrap ribs, you’ll have no problem sticking to food regimen goals.
- High in minerals: The mineral content of a 3-ounce serving of no wrap St. Louis ribs includes 204 milligrams potassium, 80 milligrams sodium, 2.61 milligrams zinc, 140 milligrams phosphorus, 14 milligrams magnesium, 39 milligrams calcium and 27.4 micrograms selenium.
- A significant source of vitamins: There are lots of vitamins in a serving of baby back ribs, such as 1.07 milligrams pantothenic acid, 66.8 milligrams choline, 6.5 milligrams of niacin, 17 IU of vitamin A, 41 IU of vitamin D and trace amounts of vitamin E, vitamin B12, vitamin B6, thiamine and riboflavin.
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