Can you really start BBQ season without making some amazingly delicious, and finger licking Smoked St. Louis Style Ribs? I think not.
These ribs are so tasty we have been making them on repeat for our meal prep because they hold so good o the fridge so well for a week.
Although it is consistently really hard keeping these in the fridge for more than 3 days because when you have growing kids in the house, the fridge is pretty much empty all the time, even though I just went grocery shopping 10 minutes ago.
Do you like grilled food? If you do, then click here for more.
Welcome to a life with teenagers. They eat like babies, every two hours.
But… hey, the food is here to be shared and enjoyed so that what we all do. I love seeing everyone devouring my food. That makes my heart full and happy.
These ribs are extremely good. I am an enormous fan of grilled food, in particular, a longtime fan of outdoor cooking. I feel like the food always comes on point when it’s cooked on the grill.
Once the ribs have been seasoned, wrap them tightly in plastic wrap and refrigerate for at least eight hours. When the ribs to rest in the dry seasonings the flavor has the time to fully penetrate the meat.
A smoker is the most common way to prepare ribs but almost any grill can be made into an indirect smoker and used for longer cooking times.
However, for a charcoal grill, simply build your fire to one side of the grill and cook on the other. Placing a small pan with water underneath your food will also help develop a bit of smokiness.
Ribs taste the best if they are cooked low and slow. Most meat will benefit from being wrapped in foil if you plan to cook for more than 2 hours.
Baby back ribs will take about four hours to cook while St. Louis cut ribs will cook in approximately five hours.
- 2 Pork St. Louis Style Ribs, tear membrane off
- 1-2 tablespoon Oil
- Dry Rub Seasoning:
- 1/4 cup dark brown sugar
- 2 tablespoons Smoked Paprika
- 1 tablespoon Dry Mustard
- 1 tablespoon Kosher Salt
- 2 teaspoons onion powder
- 1 teaspoon Garlic Powder
- BBQ Sauce, currently we are using sugar-free but you may use whatever you like or prefer.
1. Combine well all the ingredients for the dry rub, then coat both sides of ribs with a good drizzle of oil and sprinkle with seasoning rub.
2. Place the ribs in the fridge overnight or refrigerate for at least 6 hours. Make sure to tear the membrane off the ribs before seasoning it.
Grill and Smoke:
1. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 2 hours.
2. Remove from the smoker and tightly wrap the ribs with the foil.
3. Return the foiled ribs to the grill and cook for two more hours at an increased temperature to 250℉. After two hours carefully remove the foil. Watch for the steam.
4. Brush the ribs well on both sides with BBQ sauce. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens 40 minutes. You can add BBQ sauce the last minute if you prefer, but we love the caramelization. It's all about your personal preference.
Allow the ribs to rest for about 5 minutes before cutting and serving.
Cooking times will vary depending on the temperature that you set and the environment.
You may use other cuts of ribs, but the smoking or grilling time will vary.
- Z GRILLS ZPG-700D 2018 Upgrade Wood Pellet Smoker, 8 in 1 BBQ Auto Temperature Control, 700 sq inch Cooking Area, Bronze and Black
- Sorbus Non-Stick Rib Rack – Porcelain Coated Steel Roasting Stand – Holds 4 Rib Racks for Grilling & Barbecuing (Black)
- Traeger Pellet Grills BAC431 Meat Probe Kit
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