Brining the ribs makes the meat more tender and flavorful. Cooking the ribs on the grill in the low-slow-indirect heat manner makes them truly delicious.
For the Brine
8 Cups Water
½ Cup Coarse Sea Salt
½ Cup Granulated Sugar
1 Teaspoon Whole Black Peppercorns
2 Bay Leaves
For the Ribs
2 Racks Pork Loin Ribs (About 2 Pounds Each Rack) Membrane Removed from Backside of Ribs, Top Flap Cut Off (St. Louis Style)
½ Cup Southwest Spice Rub
1½ Cups BBQ Sauce
In a 3-quart saucepan combine all the brining ingredients and bring to a boil to dissolved the salt and sugar. Remove from the heat and add 4 cups of ice to the pan. Cool the brine completely before pouring over the ribs.
Place the racks of ribs in a plastic container or ceramic deep-sided dish and pour the cooled brine over the ribs. Refrigerate for no more than 4 hours and no less than 1 hour.
After the required amount of brining time, remove the ribs from the brine and pat dry with a paper towel. Discard the brine.
Rub the racks of ribs with the Southwest Spice Rub. Let stand at room temperature for 30 minutes before grilling.
Build an indirect fire. When the coals are ashy white and hot place the ribs, meat side up, on the side of the grill with no coals. You want to maintain a cooking temperature of 275° to 300° for the entire time. Cover the grill with its lid and cook the ribs low and slow for about 1½ hours. They should be tender but not falling apart. After that time generously brush the ribs with the BBQ Sauce. Return the lid to the grill and cook for 30 minutes more.
Remove the ribs from the grill and let rest 15 minutes before serving.