Method

Prep and dry rub

Trim and prepare

Preheat oven to 275°F (135°C) if using oven; if smoking, preheat smoker to 225–250°F (107–121°C). Remove the ribs from their packaging and pat both sides dry with paper towels. If the membrane on the bone side is still attached, loosen it with a butter knife at one end and peel it off using a paper towel for grip.

Lightly coat both sides of the rack with the olive oil to help the rub adhere.

Make the dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, dry mustard and cayenne. Mix until uniform.

Generously rub the spice mix over both sides of the rack, pressing it into the meat. Let the rubbed ribs sit at room temperature for 20–30 minutes while you prepare the cooker (or refrigerate up to overnight for deeper flavor).

Cooking (low-and-slow)

If using oven

Place the rubbed rack bone-side down on a large sheet of aluminum foil. Combine the braising liquid ingredients (apple cider vinegar, apple juice, water, Worcestershire) and spoon about half of it alongside the ribs (not directly on top so rub stays). Tightly wrap the ribs in foil to form a sealed packet. Place the packet on a baking sheet and roast in the preheated oven at 275°F for 2.5–3 hours, or until the meat is tender and pulls easily from the bone when tested with a fork.

If using smoker or grill

Set up the smoker or an indirect-heat grill for 225–250°F. Add wood chips according to the smoker/grill instructions. Place the ribs bone-side down on the grate and smoke for 3 hours uncovered. After 2.5–3 hours (or when the bark is formed and the rub looks set), wrap the ribs tightly in foil with about 1/4 cup of the braising liquid to steam and continue cooking for another 60–90 minutes until tender.

Check internal doneness: the ribs are done when the meat at the ends of the bones retracts slightly and a fork or toothpick slides in with little resistance. Target internal temperature for tender ribs is ~195–203°F (90–95°C), though texture is the true test.

Finish and glaze

Remove the ribs from the oven/foil/smoker and carefully open the foil packet (watch for hot steam). Transfer the rack to a baking sheet or grill grate bone-side down.

Brush a thin, even layer of BBQ sauce mixed with the optional honey/molasses over the meat side of the ribs. Return to a hot grill set to medium (or under a hot broiler in the oven) for 5–8 minutes to caramelize the glaze. Watch closely to avoid burning. For a thicker glaze, repeat brushing and caramelizing once more.

Let the ribs rest for 10 minutes after glazing to allow juices to redistribute and sauce to set.

Slice between the bones into individual ribs and serve with remaining sauce on the side.

Notes and serving

Serves 3–4 depending on appetite (one full St. Louis rack typically serves 3–4). Leftover ribs keep refrigerated for 3–4 days and reheat gently wrapped in foil at 300°F until warmed.

If you prefer more smoke flavor, use a smoker at 225°F for the entire cook and add wood chips periodically; extend total time as needed until tender.

St. Louis Ribs (full Rack) Recipe