St. Louis-Style Ribs

St. Louis-Style Ribs
Regarding BBQ, Inc.
  • 5 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 5 hrs
  • Yield: Serves 6 to 8
Ratings (24)

St. Louis-style cut ribs, seasoned with a sweet rub and slathered with a unique and flavorful St. Louis barbecue sauce.

What You'll Need

  • 2 slabs St. Louis-style cut ribs
  • For Rub:
  • 1/3 cup (80 mL) brown sugar
  • 3 tablespoons (45 mL) onion powder
  • 3 tablespoons (45 mL) paprika
  • 2 tablespoons (30 mL) dry mustard
  • 2 teaspoons (10 mL) garlic powder
  • 2 teaspoons (10 mL) coarse sea salt
  • 2 teaspoons (10 mL) black pepper
  • For Sauce:
  • 2 1/4 cups (535 mL) ketchup
  • 1/2 cup (120 mL) water
  • 1/3 cup (80 mL) apple cider vinegar
  • 1/3 cup (80 mL) brown sugar
  • 2 tablespoons (30 mL) yellow mustard
  • 1 teaspoon (5 mL) onion powder
  • 1 teaspoon (5 mL) Worcestershire sauce
  • 1/2 teaspoon (2.5 mL) garlic powder
  • 1/2 teaspoon (2.5 mL) cayenne

How to Make It

1. Prepare smoker or charcoal grill. You will want to hold a temperature around 225 degrees F/110 degrees C for up to 4 hours (or even 6 hours, depending on temperature and the size of the ribs), so plan accordingly.

2. Prepare ribs by removing the membrane from the underside of the ribs making sure to trim off any loose fat or meat. Combine rib rub ingredients and apply to front and back of ribs.

3.

 Place onto smoker or grill (grilling indirectly: see BBQ Ribs on a Charcoal Grill).

4. While ribs are cooking, place all sauce ingredients into pan and bring to a quick boil, reduce heat and simmer for 5 to 7 minutes, stirring often. Remove from heat and allow sauce to cool.

5. Cook ribs until the internal temperature of the meat reaches about 175 degrees F/80 degrees C. Brush with barbecue sauce. After about 10 minutes, turn the ribs over and brush with sauce continually during cooking process.

6. Once ribs are cooked through, remove from heat, carve and serve.