St. Louis BBQ Ribs
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.

Let's get grilling
Remove the ribs from the grill and place them on a cutting board to rest for about 10 minutes. Carve the ribs and serve.
Ingredients
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St. Louis-style cut ribs, membrane removed from underside of ribs, any loose fat or meat trimmed
2 slabs
For the spice rub
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brown sugar
0.25 cup
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onion powder
2 tbsp.
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smoked paprika
2 tbsp.
-
dry mustard
1 tbsp.
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garlic powder
0.5 tbsp.
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dried oregano
0.5 tbsp.
-
ground coriander
1 tsp.
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cayenne pepper
0.5 tsp.
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kosher salt
2 tbsp.
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freshly ground black pepper
2 tsp.
For the sauce
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ketchup
2.5 cup
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apple cider vinegar
0.3 cup
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brown sugar
0.25 cup
-
molasses
0.25 cup
-
Dijon mustard
2 tbsp.
-
Worcestershire sauce
1 tbsp.
-
liquid smoke (optional)
1 tsp.
For safe meat preparation, reference the USDA website.

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