Pork come in many styles, including baby back ribs, country-style ribs -- which are not actually ribs at all but come from the shoulder area -- spare ribs, and St. Louis-style ribs, which are also known in some areas of the country as pork spare rib brisket. Busy moms looking for a simple mid-week meal should consider making pork spare rib brisket with the bone off on the grill. These require little setup and are full of flavor that everyone in the family will enjoy.
Preheat the gas grill to 300 degrees Fahrenheit. Create a dry rub to go on your pork spare rib brisket. Some seasonings you can use include salt, ground black pepper, ground cayenne pepper, onion powder, garlic powder, ground cumin, ground coriander, brown sugar and dry mustard. Add seasonings to a bowl and mix well.
Scrub the grill grates clean while it is heating, using a grill brush. Wipe the surface with paper towels using long-handled tongs. Pour a small amount of vegetable oil onto a clean paper towel and coat the grill grates. Repeat this several times to keep the ribs from sticking.
Trim excess fat from the pork spare rib brisket using a knife. Add the dry rub to the pork spare rib brisket, coating the meat on all sides.
Place the pork spare rib brisket onto the grill, meat side down. Grill for about an hour, and then flip the pork spare rib brisket so that the membrane side of the ribs in facing the heat.
Flip the pork spare rib brisket a couple of more times and cook until the meat reaches an internal temperature of 185 F as read using an instant-read thermometer. Depending on the thickness of the meat and the elevation that the meat is being cooked, the ribs should reach this temperature in about 3 hours.
Use a food-grade sauce mop to coat the surface of the pork spare rib brisket with barbecue sauce once the surface of the ribs begins to slightly brown and crust over. Cook for about 5 minutes, and then flip the ribs. Coat the other side of the pork spare rib brisket with barbecue sauce and cook for another 5 minutes.
Remove the pork spare rib brisket from the grill and allow to rest for at least 5 minutes. Slice the brisket into serving portions and enjoy.
Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business.