📝 About This Recipe
Born from the heart of the Midwest, St. Louis style ribs are characterized by their rectangular cut and incredible surface area for developing a savory, mahogany crust known as 'bark.' These ribs are trimmed of the cartilage-heavy brisket bone, allowing for even cooking and a tender, melt-in-your-mouth texture that balances wood-fired smoke with a sweet and tangy glaze. Whether you are using a backyard smoker or a low-temperature oven, this recipe delivers the competition-quality results that make St. Louis the undisputed king of pork ribs.
🥗 Ingredients
The Meat
- 2 racks St. Louis Style Pork Spareribs (approx. 3-4 lbs each, silver skin removed)
- 1/4 cup Yellow Mustard (used as a binder for the rub)
The Signature Dry Rub
- 1/2 cup Dark Brown Sugar (packed)
- 1/4 cup Smoked Paprika (for color and depth)
- 2 tablespoons Kosher Salt
- 2 tablespoons Black Pepper (coarsely ground)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Chili Powder (mild or medium heat)
- 1/2 teaspoon Cayenne Pepper (optional for extra heat)
The Wrap & Glaze
- 1/2 cup Apple Juice (in a spray bottle for spritzing)
- 4 tablespoons Unsalted Butter (sliced into pats)
- 1/4 cup Honey
- 1 cup St. Louis Style BBQ Sauce (tomato-based, sweet and tangy)
👨🍳 Instructions
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1
Preheat your smoker or oven to 225°F (107°C). If using a smoker, use fruitwoods like apple or cherry for a sweet smoke profile, or hickory for a bolder flavor.
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2
Prepare the ribs by removing the silver skin (the tough membrane) from the bone side of the rack. Use a butter knife to loosen a corner, then grab it with a paper towel and pull it off in one motion.
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3
In a small bowl, whisk together the brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, and cayenne until well combined.
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4
Apply a thin layer of yellow mustard over both sides of the ribs to act as a binder. This will not affect the final taste but helps the rub stick.
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5
Generously coat the ribs with the dry rub, pressing it into the meat. Let the ribs sit at room temperature for about 20 minutes until the rub looks 'wet' or tacky.
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6
Place the ribs on the smoker grate, bone-side down. Close the lid and smoke undisturbed for 3 hours.
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7
Every 45 minutes after the first hour, lightly spritz the ribs with apple juice to keep the surface moist and help build the bark.
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8
After 3 hours, the ribs should have a deep mahogany color. Lay out two large sheets of heavy-duty aluminum foil. Place 2 tablespoons of butter and half the honey on each sheet.
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9
Place the ribs meat-side down onto the butter and honey. Fold the foil up tightly to create a sealed packet, ensuring no steam can escape.
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10
Place the foil-wrapped ribs back onto the smoker for 2 hours. This 'Texas Crutch' method tenderizes the meat by braising it in its own juices.
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11
Carefully remove the ribs from the foil (watch out for hot steam!) and place them back on the grates, meat-side up. The meat should be starting to pull back from the bone ends by about 1/4 to 1/2 inch.
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12
Brush a thick layer of BBQ sauce over the top of the ribs. Close the lid and cook for another 30-60 minutes to allow the sauce to set and become 'tacky'.
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13
Check for doneness using the 'bend test': pick up the rack with tongs from one end; if the meat cracks slightly in the center, they are perfectly tender.
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14
Remove the ribs from the heat and let them rest for 10-15 minutes before slicing between the bones. This allows the juices to redistribute for maximum succulence.
💡 Chef's Tips
Always remove the membrane (silver skin) as it prevents the smoke and rub from penetrating the meat. Don't peek too often; every time you open the smoker lid, you lose heat and moisture, extending the cook time. If you don't have a smoker, you can use a charcoal grill with indirect heat or a low oven with a few drops of liquid smoke in the spritz. For the best texture, aim for 'bite-through' tenderness rather than 'fall-off-the-bone,' which is technically overcooked by competition standards. Make sure your spices are fresh; old paprika and garlic powder lose their aromatic oils and won't provide the same depth of flavor.
🍽️ Serving Suggestions
Classic Creamy Coleslaw to provide a cold, crunchy contrast to the warm, fatty ribs. Buttery Cornbread with honey butter to soak up any extra BBQ sauce. Slow-cooked Pit Beans flavored with the trimmings from the rib tips. A crisp, cold Lager or an iced Sweet Tea to cut through the richness of the pork. Loaded Potato Salad with plenty of green onions and crispy bacon bits.