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St. Louis-Style Ribs Recipe

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


2 slabs St. Louis-style cut ribs

For Rub:

1/3 cup brown sugar

3 tablespoons onion powder

3 tablespoons paprika

2 tablespoons dry mustard

2 teaspoons garlic powder

2 teaspoons coarse sea salt

2 teaspoons black pepper

For Sauce:

2 1/4 cups ketchup

1/2 cup water

1/3 cup apple cider vinegar

1/3 cup brown sugar

2 tablespoons yellow mustard

1 teaspoon onion powder1 teaspoon Worceseterschire sauce

1/2 teaspoon garlic powder

1/2 teaspoon cayenne



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


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.


Place onto smoker or grill. If grilling, grill indirectly.


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


Remove from heat and allow the sauce to cool.


Cook ribs until the internal temperature of the meat reaches about 175 F, then brush with barbecue sauce.

After about 10 minutes, turn the ribs over and brush with sauce continually during the cooking process.

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

Serve with your favorite sides and enjoy.

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