Cider Can St Louis Ribs

Think beer can chicken but with a can of dry cider and Ibérico St. Louis pork ribs…so yeah, even better. As the can heats up it slowly releases cider into every inch of the ribs, tenderizing them and adding serious flavor. 


  • 1 28-25 oz. Campo Grande St Louis Ribs 
  • 2 Tablespoons red meat rub of choice
  • 1 can dry cider 
  • 3 Tablespoons barbecue sauce 
  • 1 lime, cut into wedges

Serves: 2




  1. Season the ribs with meat rub on both sides. 
  2. To prepare the cider can, use a knife to make a few holes an inch or two below the top of the can. To do this without spilling cider out, lay the can on its side, make the hole, and stuff a wedge of lime into the hole to cover it. Then do the same on the other sides.
  3. Wrap the ribs around the can and secure it with butcher twine. As you cook, the can will slowly release the liquid into the ribs. 
  4. Heat your grill to 250ºF and place the can of ribs on the grill. After 1 hour, carefully wrap the rib-wrapped can in aluminum foil and cook at the same temperature for another 2 hours. 
  5. Once the ribs are cooked, remove the aluminum foil and baste them in barbecue sauce. 
  6. Heat the grill up to a high temperature and place the ribs on the grill for a few minutes to sear and caramelize the sauce. Remove from the grill, let rest for 5 minutes, and serve. ¡Buen provecho! 

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