📝 About This Recipe
Originating from the butcher shops of Missouri, the St. Louis cut is characterized by its uniform rectangular shape, achieved by removing the cartilage-heavy sternum and tips for an even cook. These ribs are a masterclass in American BBQ, featuring a savory dry rub that forms a beautiful mahogany crust and a signature sweet-and-tangy tomato-based glaze. The result is a tender, 'bite-through' texture that honors the soul of Midwestern barbecue culture.
🥗 Ingredients
The Meat
- 2 racks St. Louis Style Pork Spare Ribs (approx. 3-3.5 lbs each, membrane 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
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
The Wrapping Liquid
- 1/2 cup Apple Cider (or apple juice)
- 4 tablespoons Unsalted Butter (sliced into pats)
- 2 tablespoons Honey
St. Louis Mop Sauce
- 1.5 cups Ketchup
- 1/2 cup Apple Cider Vinegar
- 2 tablespoons Worcestershire Sauce
- 1/2 teaspoon Liquid Smoke (optional, if cooking in an oven)
👨🍳 Instructions
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1
Preheat your smoker or oven to 225°F (107°C). If using a smoker, use fruitwood like apple or cherry for a mild, sweet smoke profile.
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2
Prepare the ribs by patting them dry with paper towels. Flip them bone-side up and use a butter knife to loosen the thin silverskin (membrane); grab it with a paper towel and pull it off completely.
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3
Apply a thin, even coat of yellow mustard over both sides of the racks. This acts as a 'glue' and will not leave a mustard flavor after cooking.
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4
In a medium bowl, whisk together all the 'Dry Rub' ingredients. Generously coat the ribs on all sides, pressing the spices into the meat. Let them sit at room temperature for 15 minutes.
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5
Place the ribs in the smoker or oven, bone-side down. Cook undisturbed for 3 hours to develop the 'bark' (the dark, flavorful crust).
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6
While the ribs cook, whisk the 'Mop Sauce' ingredients in a small saucepan over medium heat. Simmer for 10 minutes until thickened, then set aside.
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7
After 3 hours, check the color. The ribs should be a deep mahogany. Prepare two large sheets of heavy-duty aluminum foil.
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8
Place each rack on a sheet of foil. Top with the butter pats, a drizzle of honey, and the apple cider. Wrap the foil tightly around the ribs to create a sealed pouch.
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9
Return the foil-wrapped ribs to the smoker/oven for another 2 hours. This 'Texas Crutch' method braises the meat to perfect tenderness.
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10
Carefully open the foil (watch for steam!) and check for doneness. The meat should have retracted from the bone ends by about 1/4 to 1/2 inch.
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11
Remove the ribs from the foil and place them back on the grates. Brush a thick layer of the St. Louis Mop Sauce over the top.
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12
Cook for a final 30-60 minutes. The sauce should become tacky and caramelized, not burnt.
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13
Remove the ribs and let them rest on a cutting board for 15 minutes. This allows the juices to redistribute so the meat stays moist when sliced.
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14
Slice between the bones using a sharp chef's knife and serve with extra sauce on the side.
💡 Chef's Tips
Always remove the membrane on the back of the ribs; if left on, it becomes rubbery and prevents seasoning from penetrating. For the perfect 'bite,' use the bend test: pick up the rack with tongs; if the meat cracks slightly but doesn't fall apart, they are done. If cooking in an oven, place the ribs on a wire rack over a baking sheet to allow air circulation all around the meat. Don't peek! Every time you open the smoker or oven, you lose heat and moisture, which can add significant time to your cook. Adjust the cayenne in the rub to your liking; St. Louis style is traditionally balanced between sweet and a gentle heat.
🍽️ 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. Pit-style Baked Beans simmered with bacon and brown sugar. An ice-cold American Lager or a bold Sweet Tea to cut through the richness of the pork. Quick-pickled red onions and jalapeños served on the side for a hit of acidity.