Smoked St. Louis Style Ribs: A Flavor Explosion You Can’t Resist

Are you ready for a mouthwatering adventure in the world of barbecue? We’ve all seen those tempting videos of succulent ribs sizzling on the grill, but here’s the written breakdown you’ve been waiting for. These St. Louis Style Ribs are nothing short of sensational, and today, we’re revealing the secret recipe that’ll make your taste buds dance with joy. Are you ready to take your grilling game to the next level? These ribs are FIRE!

Imagine: You have before you perfectly smoked St. Louis Style Ribs, their smoky, caramelized exterior yielding to tender, juicy meat beneath. These ribs offer a harmonious blend of sweet, savory, and subtly spicy flavors. Each bite takes you on an irresistible journey of mouthwatering delight. Whether you’re preparing for a summer barbecue, enjoying a tailgate gathering with friends, or simply yearning for some comforting cuisine, these ribs are the solution to your culinary cravings.

Prepare to unlock the secret to making the most scrumptious St. Louis Style Ribs that will have your friends and family begging for more. This recipe promises to be your go-to for all your comfort cravings, and it’s easier than you might think.

Ingredients

Here’s what you’ll need to create these mouthwatering Smoked St. Louis Style Ribs:

• 2 St. Louis Ribs (remove the rear membrane, optional)
• Yellow Mustard (can use Worcestershire sauce, apple juice, etc.)
• 1/4 cup Dark Brown Sugar (can use light brown sugar)
• 2 tablespoons Smoked Paprika
• 1 tablespoon Kosher Salt (preferably coarse grind)
• 1 tablespoon Dry Mustard
• 2 teaspoons Onion Powder
• 1 1/2 teaspoons Garlic Powder
• 2 tablespoons The Level Up B Series (Optional, purchase from my store by clicking the link below)
• 1 cup BBQ Sauce (Use your favorite)

Step-by-Step Guide

1. Prepare the Dry Rub

In a bowl, combine the dark brown sugar, smoked paprika, kosher salt, dry mustard, onion powder, garlic powder, and The Level Up B Series (if using). Mix well to ensure the flavors are evenly distributed.

2. Apply the Binder

Drizzle yellow mustard (or your preferred binder like Worcestershire sauce or apple juice) onto both sides of the ribs. This will help the seasoning adhere and add a subtle tangy flavor.

3. Season the Ribs

Generously coat both sides of the ribs with the dry rub mixture. Make sure to press the rub into the meat to ensure it sticks.

4. Marinate

Place the seasoned ribs in the fridge. For the best flavor, refrigerate them overnight or for at least 6 hours. If you prefer, you can also remove the membrane from the ribs before seasoning.

5. Preheat the Smoker

Set up your grill or smoker and preheat it to 250℉ (120℃). Close the lid and let it stabilize for about 15 minutes.

6. Smoke the Ribs

Place the ribs meat-side up on the smoker grates. Close the lid and smoke the ribs for 2 hours. This slow cooking process will infuse the ribs with a rich smoky flavor.

7. Wrap and Continue Cooking

After 2 hours, remove the ribs from the smoker. Lay out a large piece of aluminum foil and place a few pats of butter and some brown sugar along the center. Place the ribs meat-side down on the foil. Wrap the foil tightly around the ribs, double-wrapping for extra security.

8. Cook Wrapped Ribs

Return the wrapped ribs to the smoker and cook for an additional 2 hours at 250℉ (120℃). This step helps to tenderize the meat and infuse it with even more flavor.

9. Unwrap and Sauce

After 2 hours, carefully unwrap the foil, watching out for hot steam. Brush the ribs generously with your favorite BBQ sauce, making sure to coat them evenly.

10. Finish on the Grill

Place the ribs back on the grill grates, meat-side up. Continue to grill for about 10 to 15 minutes, or until the BBQ sauce has thickened and caramelized. For an extra layer of flavor, you can apply more BBQ sauce in the last minute of grilling.

11. Serve and Enjoy

Once the sauce is nicely caramelized, remove the ribs from the grill. Let them rest for about 10 minutes before cutting into individual ribs. Serve hot and enjoy the smoky, sweet, and tangy flavors!

Expert Tips and Tricks

• Membrane Removal: For more tender ribs, remove the membrane from the back before seasoning. It can be slippery, so use a paper towel to get a better grip.
• Foil Wrapping: Double-wrapping the ribs in foil helps retain moisture and tenderness. Ensure the foil is tightly sealed to prevent steam from escaping.
• BBQ Sauce: Use a BBQ sauce that complements the smoky flavor of the ribs. For a personalized touch, mix in a bit of honey or apple cider vinegar for added depth.
• Resting Time: Let the ribs rest for a few minutes after grilling to allow the juices to redistribute and the flavors to meld.

Variations

1. Spicy Kick: Add cayenne pepper to the dry rub for extra heat.
2. Sweet and Tangy: Mix apple cider vinegar into the BBQ sauce for a tangy twist.
3. Herb Infused: Incorporate dried herbs like thyme or rosemary into the dry rub for an herbal note.
4. Garlic Lovers: Increase the garlic powder or add minced garlic to the rub for a robust garlic flavor.
5. Asian Flair: Use hoisin sauce instead of BBQ sauce for a unique Asian-inspired twist.
6. Honey Glaze: Brush honey onto the ribs in addition to BBQ sauce for a sweet glaze.
7. Coffee Rub: Add finely ground coffee to the dry rub for an earthy flavor.
8. Chipotle Heat: Mix chipotle powder into the rub for a smoky, spicy kick.
9. Mustard BBQ Sauce: Combine mustard and BBQ sauce for a tangy, sweet glaze.
10. Pineapple BBQ: Use pineapple BBQ sauce for a tropical touch.
11. Bourbon Glaze: Add bourbon to your BBQ sauce for a rich, smoky flavor.
12. Apple Wood Smoke: Use apple wood chips in the smoker for a sweet, fruity smoke.
13. Maple Syrup: Add maple syrup to the glaze for a touch of sweetness.
14. Cajun Spice: Incorporate Cajun seasoning into the dry rub for a zesty kick.
15. Herb Butter: Brush the ribs with herb-infused butter before serving for an extra layer of flavor.

What to Serve It With

1. Cornbread: A classic side that pairs perfectly with smoky ribs.
2. Coleslaw: The crunch and tanginess complement the richness of the ribs.
3. Baked Beans: Sweet and savory baked beans are a perfect match.
4. Potato Salad: Creamy potato salad balances out the smoky flavor.
5. Grilled Vegetables: Add some grilled veggies for a fresh, healthy side.
6. Macaroni and Cheese: Rich and cheesy mac ‘n’ cheese is always a hit.
7. Pickles: The acidity of pickles cuts through the richness of the ribs.
8. Garlic Bread: Toasted garlic bread makes a great accompaniment.
9. Fried Okra: A Southern classic that pairs well with BBQ.
10. Sweet Potatoes: Roasted or mashed sweet potatoes add a touch of sweetness.
11. Corn on the Cob: Grilled or boiled corn on the cob is a classic BBQ side.
12. Biscuits: Soft, fluffy biscuits are perfect for sopping up BBQ sauce.
13. Green Beans: Fresh green beans add a healthy, crisp contrast.
14. Macaroni Salad: A tangy macaroni salad complements the rich flavors of the ribs.
15. Garden Salad: A light, refreshing garden salad balances out the hearty meal.

Storage Tips

• Refrigeration: Store leftover ribs in an airtight container in the fridge for up to 4 days. The ribs will retain their flavor and moisture if stored properly.
• Freezing: For longer storage, wrap the ribs tightly in foil or plastic wrap and freeze for up to 3 months. Reheat in the oven or on the grill to restore texture.
• Reheating: To reheat, wrap the ribs in foil and warm them in a preheated oven at 300℉ (150℃) until heated through. Alternatively, reheat on the grill for a few minutes, turning occasionally.

Quantity Suggestions for Family Gatherings

• Small Gatherings: Plan for about 2 ribs per person. This should be sufficient for a family meal or a small get-together.
• Medium Gatherings: Estimate 1 rib per person, plus a few extra to account for hearty appetites or if you want leftovers.
• Large Gatherings: Consider 1 rib per person, with additional sides and appetizers to complement the meal. For larger crowds, you might need to prepare extra racks of ribs.

Advance Preparation Advice

• Rub and Marinate: Season the ribs a day in advance to let the flavors develop. This allows the rub to penetrate the meat, resulting in more flavorful ribs.
• Pre-Cook: Smoke and wrap the ribs a day ahead, then reheat on the grill or in the oven before serving. This can be particularly helpful if you’re preparing for a large event and want to save time on the day of the gathering.

Smoked St. Louis Style Ribs

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Rest Time 10 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings 6

Ingredients

  

1x2x3x

Ingredients for the Ribs

• 2 St. Louis Ribs remove the rear membrane, optional
• drizzle Yellow Mustard can use W-sauce, apple juice, etc.

Ingredients for the Dry Rub

• 1/4 cup Dark Brown Sugar can use light brown
• 2 tbsp Smoked Paprika
• 1 tbsp Kosher Salt I like a course grind
• 1 tbsp Dry Mustard
• 2 tsp Onion Powder
• 1 1/2 tsp Garlic Powder
• 2 tbsp The Level Up B Series Optional. Purchase from my store by clicking the link below.
• 1 cup BBQ Sauce Use your favorite

Instructions

 

• Combine well all the ingredients for the dry rub, then coat both sides of ribs with a good drizzle of mustard (binder) and sprinkle generously with seasoning rub.
• Place the ribs in the fridge overnight or refrigerate for at least 6 hours for best results. Tear the membrane off the ribs before seasoning it.
• Sprinkle the seasoning rub generously over the ribs.
• Place the seasoned ribs in the fridge overnight or refrigerate for at least 6 hours (for best results).
• Before seasoning, be sure to tear off the membrane from the ribs.

Grilling Ribs

• Set up your grill, set temperature to 250℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 2 hours.
• Remove from the smoker and and place your ribs meat side down on foil. Your foil should have some butter throughout the length and brown sugar on it.
• Then tightly wrap the ribs with the foil (double wrap your ribs).
• Return the foiled ribs to the grill and cook for two more hours at a temperature of 250℉.
• After two hours, carefully remove the foil, watching out not to burn yourself from the steam.
• Brush the ribs generously with your favorite BBQ sauce.
• Arrange the ribs directly on the grill grate, meat side up, and continue to grill until the sauce tightens (about 10 – 15 minutes).
• If you like, add more BBQ sauce in the last minute for extra caramelization.
• Enjoy!

Notes

Cooking times will vary depending on the temperature that you set and maintain (250° F) and the environment may play a part as well.

Keyword bbq ribs, ribs, smoked ribs, St. louis style ribs

Tried this recipe?Let us know how it was!