St. Louis Ribs Recipe

Prepare rack

If using a full rack, you may cut into two half racks for more even cooking. Remove any membrane from the bone side by sliding a knife under the membrane at one end, loosening it, and pulling it off with a paper towel for grip.

Trim excess fat and square the edges so the rack sits flat.

Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne in a bowl. Mix thoroughly to remove lumps and evenly distribute spices.

Brush the meat side and bone side lightly with yellow mustard (this acts as a binder but will not add a mustard flavor). Sprinkle the rub generously and evenly over both sides, pressing it into the meat with your hands so it adheres. Let the rubbed ribs rest uncovered in the refrigerator for at least 1 hour, preferably 4 hours or up to overnight, to let flavors penetrate and the surface dry slightly.

Prepare your smoker or grill for indirect cooking at a steady 225°F (107°C). If using a charcoal grill, bank coals to one side; for gas grills use one burner on low. Soak wood chips in water for 20–30 minutes if using a gas grill or stovetop smoker; if using a dedicated smoker follow manufacturer instructions.

Place ribs bone-side down on the grill grate away from direct heat. Maintain temperature around 225°F (107°C). Add wood chips to the coals or smoker box to produce a steady light smoke. Cook for about 3 hours, checking temperature occasionally and replenishing wood/coal as needed.

Mop step

Combine apple cider vinegar and apple juice in a spray bottle or small bowl. Every 45–60 minutes during the smoking, lightly spritz or brush the ribs with the mixture to keep the surface moist and add tang. Do not oversaturate.

After ~3 hours the ribs should have a nice mahogany color and a firm bark forming. At this point, wrap each rack tightly in aluminum foil (add a few tablespoons of the apple juice/vinegar mix inside each foil parcel to create steam). Return the wrapped ribs to the smoker/grill and continue cooking for another 1 to 1.5 hours, or until the internal temperature of the meat near the bones reaches about 195–203°F (90–95°C) and the meat is tender.

Unwrap carefully (hot steam). For a half-hour window of maximum tenderness with a good bark, place unwrapped ribs back on the grill for 10–15 minutes over low indirect heat to set the bark and reduce excess moisture.

While ribs rest, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce, and salt in a small saucepan. Bring to a simmer over medium-low heat, stirring until sugar dissolves. Simmer gently 5–8 minutes to thicken slightly, then remove from heat.

Brush a thin coat of sauce on both sides of the ribs and place back on the grill over very low heat or under a broiler for 3–5 minutes per side to caramelize. Watch carefully to avoid burning.

Let ribs rest uncovered for 10 minutes after finishing to allow juices to redistribute.

Slice between the bones into individual ribs or into two- to three-rib portions. Serve with remaining sauce on the side.