St Louis Style Ribs 

ByPiroska

St Louis Style Ribs Recipe

St Louis style ribs are a favorite among barbecue lovers for their rich flavor, tender texture, and well-balanced fat content. These ribs are cut from the belly of the pig after the belly is removed, resulting in a rectangular slab with uniform thickness. This makes them easier to cook evenly compared to baby back ribs. When prepared with a flavorful dry rub and slow-cooked over indirect heat, they deliver a smoky, savory experience that’s hard to beat. This recipe will guide you through every step to prepare juicy and flavorful St Louis style ribs that serve four people.

Ingredients

For this recipe, you will need the following ingredients:

  • 2 racks of St Louis style pork ribs (about 3 to 4 pounds total)
  • 2 tablespoons yellow mustard

Dry Rub:

  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper (optional, for heat)

For Wrapping (during cooking):

  • ¼ cup honey
  • ¼ cup unsalted butter, cut into small pieces
  • ¼ cup brown sugar

Barbecue Sauce (for finishing):

  • ½ cup of your favorite barbecue sauce (store-bought or homemade)

Preparing the Ribs

Begin by removing the membrane from the bone side of the ribs. Use a small knife to loosen one end of the thin, silver skin and then grip it with a paper towel for a better hold, pulling it off in one piece if possible. This step helps the seasoning penetrate better and improves the texture of the cooked ribs.

Next, pat the ribs dry with paper towels. Spread a thin layer of yellow mustard over both sides of each rack. This acts as a binder for the dry rub, helping it stick to the meat and form a flavorful crust.

In a bowl, combine all the dry rub ingredients. Mix thoroughly and sprinkle the rub generously over both sides of the ribs, pressing it in to ensure even coverage. Let the ribs sit at room temperature for 30 to 45 minutes to allow the seasoning to begin absorbing into the meat.

Setting Up the Grill or Smoker

St Louis style ribs benefit from low and slow cooking, which can be achieved using a charcoal grill, gas grill, or smoker. Set your cooking temperature to 250°F (121°C). If using a charcoal grill, arrange your coals on one side of the grill for indirect heat and add chunks of wood such as hickory or apple for smoke. On a gas grill, turn on only one or two burners and place the ribs on the cooler side. For smokers, simply preheat to the desired temperature and ensure you have enough wood chips or chunks for smoking.

Cooking the Ribs

Place the ribs bone-side down on the cool side of the grill or in the smoker. Close the lid and maintain a steady temperature of around 250°F. Allow the ribs to smoke for 2.5 to 3 hours. During this time, avoid frequently opening the lid, as doing so can cause heat loss and uneven cooking.

After the initial smoking period, it’s time to wrap the ribs to promote tenderness. Prepare two sheets of heavy-duty aluminum foil for each rack. On each sheet, place a layer of honey, brown sugar, and pieces of butter. Lay the ribs meat-side down on top of this mixture, then wrap them tightly in the foil. Return the wrapped ribs to the grill or smoker and cook for another 2 hours.

Finishing the Ribs

Once the ribs have been wrapped and cooked, carefully remove them from the foil. Be cautious, as hot steam will be released. Return the unwrapped ribs to the grill or smoker, meat-side up, and brush them with your chosen barbecue sauce. Continue cooking for another 30 to 45 minutes. This final step allows the sauce to set and create a sticky, flavorful glaze on the surface of the ribs.

To check for doneness, use the bend test: pick up the rack with a pair of tongs in the middle. The ends should droop down, and the meat should begin to crack on the surface. Alternatively, the internal temperature of the ribs should be around 195°F to 203°F. This range ensures the meat is tender but still holds together when sliced.

Serving Suggestions

Let the ribs rest for 10 minutes before slicing. Use a sharp knife to cut between the bones into individual portions. Serve with classic barbecue sides such as coleslaw, baked beans, cornbread, or potato salad. A garnish of fresh parsley or green onions can add a pop of color and freshness to the plate.

If you’re hosting a gathering or picnic, consider serving the ribs alongside grilled vegetables or a crisp garden salad for a well-rounded meal. Ribs also pair well with chilled beverages like iced tea, lemonade, or light beer, which help balance the rich, smoky flavors of the meat.

Storage and Reheating

Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap them tightly in foil and place in freezer-safe bags or containers. Frozen ribs can last up to 3 months.

To reheat, preheat your oven to 250°F. Place the ribs in a baking dish with a splash of water or apple juice to keep them moist. Cover with foil and heat for 25 to 30 minutes, or until warmed through. You can also reheat them on a grill over low heat, brushing with additional barbecue sauce if desired.

Tips for Perfect Ribs

For the best results, follow these tips:

  • Choose fresh, high-quality ribs with even marbling and remove any loose bone fragments.
  • Let the dry rub sit on the meat for at least 30 minutes before cooking to enhance flavor.
  • Maintain a consistent cooking temperature throughout the process for even results.
  • Use a meat thermometer to monitor internal temperature and ensure optimal tenderness.
  • Rest the ribs before slicing to allow juices to redistribute and prevent dryness.

Why Choose St Louis Style Ribs

St Louis style ribs offer a balance between meatiness and fat, making them ideal for slow cooking and smoking. Their uniform shape allows for even cooking and attractive presentation. Unlike baby back ribs, which are smaller and leaner, St Louis style ribs provide a richer flavor and juicier texture, especially when prepared using low and slow methods.

Additionally, these ribs are versatile and pair well with a variety of dry rubs, sauces, and wood smoke flavors. Whether you prefer sweet, spicy, tangy, or smoky profiles, St Louis style ribs serve as a perfect canvas for your culinary creativity.

Final Thoughts

Crafting a tender and flavorful rack of St Louis style ribs requires patience, attention to detail, and quality ingredients. When done right, the result is a mouthwatering dish that brings people together and showcases the art of barbecue. With the steps outlined in this recipe, you’ll be well-equipped to prepare a meal that’s satisfying, memorable, and packed with flavor. Whether you’re cooking for a special occasion or a casual weekend meal, these ribs are sure to impress.

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