St. Louis BBQ RibsThe people of St. Louis know their BBQ sauce, and when they talk BBQ, they’re actually talkin’ grilled pork ribs, smothered in a sweet, smoky layer of deliciousness that you’ll want to pour over everything. Take our advice, and make plenty of extra sauce and dry rub to store away for later.
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- Yields: 4–6 Servings
- Cook time: 4 h
- Prep time: 30 minutes
Pitmaster note: If you’re going through the trouble of making a dry rub and scratch BBQ sauce, it’s a good idea to have some left over. The extra rub will last several weeks in an airtight container, and you can save the sauce for at least a week to 10 days.
- 2 slabs St. Louis-style cut ribs, membrane removed from underside of ribs, any loose fat or meat trimmed
- ¼ cup brown sugar
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 tablespoon dry mustard
- ½ tablespoon garlic powder
- ½ tablespoon dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2½ cups ketchup
- 1/3 cup apple cider vinegar
- ¼ cup brown sugar
- ¼ cup molasses
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke (optional)
- Prepare the rub: In a medium bowl, whisk all rub ingredients together. Use your fingertips to break up any large clumps of brown sugar.
- Set aside 2 tablespoons rub to use in sauce and apply the rest of the rub to front and back of ribs.
- Build a charcoal fire using Kingsford® Original Charcoal for indirect grilling by situating the coals on only one side of the grill, leaving the other side void. Preheat to 250°F.
- Once the grill is preheated, place the ribs on the grill meat-side up and cook with indirect heat for 3½–4 hours, or until the ribs are tender. For your safety, please reference the USDA safe cooking temperatures.
- While ribs are cooking, make the sauce by combining all the sauce ingredients into a medium saucepan along with the 2 tablespoons reserved spice rub.
- Stir in 1/2 cup water and bring to a boil over high heat, reduce heat and simmer for 8 to 10 minutes, stirring often, until reduced to a glaze consistency. Sauce should reduce by about one-third. Remove from heat and allow the sauce to cool.
- During the last 30 minutes of cooking, brush the sauce on to both sides of the ribs in two coats. Discard any leftover sauce after use; do not reuse or re-boil sauce.
- Remove the ribs from the grill and place them on a cutting board to rest for about 10 minutes. Carve the ribs and serve.
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For safe meat preparation, reference the USDA website.