Pork Ribs, St. Louis Cut Whole Recipe

In a medium bowl, combine the brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, dry mustard, and cayenne. Whisk thoroughly to break up any brown sugar clumps and ensure an even mix.

Trim the rack

Remove the ribs from packaging and pat dry with paper towels. Trim excess fat from the surface and remove the silver skin/membrane from the bone side: slide a small offset spatula or butter knife under the membrane at one end, loosen it, grab with a paper towel, and pull firmly to remove.

Mix the yellow mustard and 2 tablespoons apple cider vinegar in a small bowl. Brush or rub this mixture evenly over both sides of the rack—this acts as a binder for the dry rub and will not leave a mustard flavor after cooking.

Liberally apply the dry rub to the meat side and bone side, pressing gently to adhere. Ensure even coverage, then let the ribs rest at room temperature for 30 minutes to allow the rub to set (or refrigerate uncovered for up to 2 hours for deeper penetration).

Prepare your smoker for indirect low-and-slow cooking and preheat to a steady 225°F (107°C). If using a charcoal grill, set up for two-zone cooking. Add a water pan near the ribs to help regulate temperature and humidity; add about 2 cups of water.

Soak wood chips if using chips (not necessary for chunks). Add wood to the smoker once it reaches temperature to generate a thin, steady smoke. Maintain 225°F throughout cooking.

Place the ribs bone-side down on the smoker grate. Close the lid and smoke for about 3 hours, monitoring temperature and adding wood/charcoal as needed. Check after 2.5–3 hours for good mahogany bark color.

After ~3 hours (or when ribs have a deep color and bark is set), wrap the rack tightly in heavy-duty aluminum foil (or butcher paper) with a few tablespoons of apple cider vinegar or a tablespoon of water in the packet to maintain moisture. Return to the smoker and continue cooking for another 1.5–2 hours, or until tender.

Unwrap and check for doneness: a probe or fork should meet little resistance and the meat should have pulled back about 1/4–1/2 inch from the ends of the bones. Internal temperature for tender ribs commonly reads 195–203°F (90–95°C), but texture is the best guide.

Optional finishing: if you like sauced ribs, brush your BBQ sauce on both sides in a thin layer, then return to the smoker (unwrapped) for 10–15 minutes at 250°F to set the sauce. Repeat for a second short glazing if desired.

Remove ribs from smoker and let rest unwrapped on a cutting board for 10–15 minutes. This allows juices to redistribute and makes slicing cleaner.

Slice between the bones to separate individual ribs. Serve warm with extra BBQ sauce on the side and preferred accompaniments (coleslaw, pickles, cornbread).