St. Louis Style Pork Ribs Recipe
Make St. Louis Style Pork Ribs Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub
Ribs & Prep
Cooking & Finishing
Method
Dry Rub
- 1
Make dry rub
In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin, and cayenne. Whisk until uniform and free of lumps.
Ribs & Prep
- 2
Optional brine
If using brine (recommended for extra juiciness), combine 120 ml water, 120 ml apple cider vinegar, 2 tbs kosher salt, and 2 tbs brown sugar in a container just large enough for the ribs. Submerge ribs, cover, and refrigerate for 1–2 hours. Remove ribs from brine, rinse under cold water, and pat dry with paper towels.
- 3
Trim and prepare ribs
Place each rack bone-side up on a cutting board. Use a sharp knife to trim excess fat and remove the silvery membrane from the back: slide the knife under a corner of the membrane, loosen it, then grab with a paper towel and pull it off in one piece. Trim ragged edges so racks are even for consistent cooking.
- 4
Apply binder and rub
Lightly coat both sides of each rack with yellow mustard (this acts as a binder and won’t impart a strong flavor). Generously apply the dry rub, pressing it into the meat so it adheres. Cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor. If refrigerating for more than 1 hour, let ribs sit at room temperature 30 minutes before cooking.
Cooking & Finishing
- 5
Prepare grill/smoker or oven
If using a charcoal or pellet smoker/grill: set up for indirect cooking at 225–250°F (107–121°C) and add soaked wood chips to the coals or smoker box. If using a gas grill, bank coals or turn off center burners to create an indirect zone and place wood chips in a smoker box. For oven: preheat to 275°F (135°C) and use a roasting pan with a rack.
- 6
Start cooking
Place ribs bone-side down on the indirect heat zone (grill/smoker) or on the rack in the oven. Close lid/door and cook undisturbed for about 2 hours at 225–275°F (107–135°C). During this phase, do one spritz with 60 ml apple juice or apple cider every 45–60 minutes to keep the surface moist and help build bark. If using a smoker, maintain a steady temperature and replenish wood chips as needed.
- 7
Wrap (the Texas crutch) — optional but recommended
After the initial 2 hours, check the bark: it should be set and darkened. Place each rack on a large sheet of heavy-duty aluminum foil. Add 60 ml apple juice or cider to each foil packet and a tablespoon of butter if desired. Seal the packets tightly and return to the smoker/grill/oven bone-side up. Cook wrapped for 1 to 1.25 hours at 225–275°F (107–135°C) until meat is tender and an instant-read thermometer near the bone reads 88–93°C (190–200°F) or the meat pulls back 1/4–1/2 inch from the ends of the bones.
- 8
Finish with sauce and caramelize
Carefully remove racks from foil and place directly on the grill grates (indirect or a hotter zone) or under the oven broiler on high rack (watch closely). Brush both sides with BBQ sauce. Cook 5–10 minutes, flipping and basting once, until the sauce is tacky and caramelized but not burnt. If using broiler, keep the oven door slightly ajar and watch closely to prevent burning.
- 9
Rest and serve
Transfer ribs to a cutting board and let rest for 10 minutes to let juices redistribute. Slice between the bones into individual portions. Serve with extra BBQ sauce on the side and remaining apple juice as a spritz if desired.