St. Louis BBQ Ribs
St. Louis-style ribs are a classic BBQ favorite. Cooked low and slow using Kingsford™ Low & Slow Charcoal Briquets, they turn out tender, rich, smoky and irresistible.
Ingredients
- 2 slabs
St. Louis-style cut ribs, membrane removed from underside of ribs, any loose fat or meat trimmed
spice rub
- 1/4 cup
brown sugar
- 2 tbsp.
onion powder
- 2 tbsp.
smoked paprika
- 1 tbsp.
dry mustard
- 1/2 tbsp.
garlic powder
- 1/2 tbsp.
dried oregano
- 1 tsp.
ground coriander
- 1/2 tsp.
cayenne pepper
- 2 tbsp.
kosher salt
- 2 tsp.
freshly ground black pepper
sauce
- 2 1/2 cup
ketchup
- 1/8 cup
apple cider vinegar
- 1/4 cup
brown sugar
- 1/4 cup
molasses
- 2 tbsp.
Dijon mustard
- 1 tbsp.
Worcestershire sauce
- 1 tsp.
liquid smoke (optional)
1Food Prep
First, remove the membrane from the underside of the ribs, and trim any loose fat or meat.
Then, in a medium bowl, whisk all the Spice Rub ingredients together. Use your fingertips to break up any large clumps of brown sugar. After setting aside 2 tbsp. of the rub to use in the sauce, apply the rest of the rub to both sides of the ribs.
Next, combine all the sauce ingredients into a medium saucepan along with the 2 tbsp. of the reserved spice rub. Stir in ½ cup of water and bring to a boil over high heat.
Then, reduce the heat and simmer for 8 to 10 minutes, stirring often, until reduced to a glaze consistency. The sauce should reduce by about one-third. Finally, remove the sauce from the heat, and allow it to cool.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Two-Zone Method
Temp: Temp: 250°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the ribs on the grill meat-side up and cook with indirect heat for 3 ½ to 4 hours, or until the ribs are tender.
During the last 30 minutes of cooking, brush the sauce onto both sides of the ribs in two coats. Discard any leftover sauce after use. Don’t reuse or reboil sauce.
The ribs are done when they reach an internal temperature of 145ºF. Remove the ribs from the grill and place them on a cutting board to rest for about 10 minutes.
Carve the ribs and enjoy.
For safe meat preparation, reference the USDA website.
FAQs
Plan for 3½ to 4 hours over indirect heat until the ribs are tender and reach an internal temperature of 145°F.
Yes. Removing the membrane ensures better flavor absorption and tenderness during cooking.
Arrange Kingsford™ Charcoal Briquets in a two-zone setup and adjust vents for airflow. Add fresh briquets as needed.
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KINGSFORD™ CHARCOAL
Our charcoal has been proudly made in the USA since 1920. Available in a variety of flavors to give you a delicious, smoky taste for any occasion.
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