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St. Louis Style Grilled Ribs

St. Louis Ribs are rubbed with a bold, flavorful seasoning blend and cooked low and slow until they are incredibly juicy and tender.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Servings: 6
Author: Kristin Maxwell

Ingredients

For the rub:

  • 2 slabs St. Louis style ribs (5-6 pounds)
  • 3 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika

For the sauce

  • 1 cup of your favorite BBQ sauce
  • 1 ½ tablespoons apple cider vinegar
  • 2 tablespoons apple juice or water
  • Extra BBQ sauce for serving

Instructions

  • Preheat your grill to medium low heat (300℉) lighting only the outside burners or one side of the grill, leaving the center or one side off, or set up a charcoal grill for indirect heat grilling.
  • Remove any membrane from the backs of the ribs. Combine rib rub ingredients in a small bowl and rub evenly all over the ribs. Let the ribs set while the grill finishes preheating.
  • Place the ribs, bone side down over indirect heat and let them cook for 30-40 minutes. Flip the ribs and let them cook for another 30-40 minutes.
  • While ribs are cooking, whisk together the BBQ sauce, vinegar and apple juice. This creates a thinner, more basteable sauce, which is great for long cooking.
  • Brush the ribs with some of the sauce and continue to cook over indirect heat for 20 minutes, baste again and cook for another 20 minutes. At this point the meat should start to pull back from the bones and become tender, if they are not, flip and cook over indirect heat for another 20 minutes.
  • Baste the ribs again with the sauce and place the ribs over direct flame to start to char the outside. Cook the ribs basting and turning as often as necessary to keep the ribs from burning for another 15-20 minutes.
  • Remove from the grill, slice into sections and serve hot with your favorite BBQ sides and extra BBQ sauce.

Notes

  • Serve ribs immediately for best texture and flavor. Leftovers keep for up to 4 days in the fridge and reheat well with a splash of liquid in the oven. Freezing is not recommended due to texture changes.
  • St. Louis style ribs are meatier and fattier than baby back ribs. They’re ideal for slow cooking and result in a richer flavor. Spare ribs can be used as a substitute; baby backs require different cooking times.
  • Use indirect heat for slow, even cooking. Set up gas or charcoal grills to avoid direct flames under the meat. This prevents burning and allows the ribs to become tender without charring too early.
  • Oven and broiler method is a great alternative. Start ribs in a 300°F oven using the same timing as the grill method, then finish under the broiler for caramelization if grilling isn’t an option.

Nutrition

Calories: 1270kcal | Carbohydrates: 41g | Protein: 62g | Fat: 94g | Saturated Fat: 30g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 318mg | Sodium: 4551mg | Potassium: 1192mg | Fiber: 1g | Sugar: 33g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 5mg

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