How to Make Sweet & Spicy St. Louis Ribs - A Step-by-Step Guide

Nothing says barbecue quite like a rack of tender and flavorful St. Louis style ribs. This classic dish is a staple at cookouts and family gatherings, and for good reason. The combination of sweet and spicy flavors, along with the succulent meat, makes for a mouthwatering meal that is sure to please any crowd.

St. Louis style ribs come from the belly side of the rib cage and are known for their meaty and juicy texture. The ribs are typically slow-cooked until they are fall-off-the-bon...

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Ingredients

  • ½ cup light brown sugar
  • ½ cup kosher salt
  • ¼ cup paprika
  • 2 tablespoons chili powder
  • 2 tablespoons black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
  • 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
  • 2 cups your favorite barbecue sauce

Information

  • Prep Time: 10 mins
  • Cook Time: 4 hrs
  • Additional Time: 1 hr
  • Total Time: 5 hrs 10 mins
  • Servings: 4
  • Yield: 4 servings

  • About 1 hour before smoking, make the dry rub. Combine all rub ingredients in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  • Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
  • Serve ribs with remaining barbecue sauce.
  • Nutrition

    1305 cal.

    • Total Fat: 82g
    • Saturated Fat: 30g
    • Cholesterol: 275mg
    • Sodium: 13093mg
    • Total Carbohydrate: 83g
    • Dietary Fiber: 6g
    • Total Sugars: 61g
    • Protein: 57g
    • Vitamin C: 10mg
    • Calcium: 194mg
    • Iron: 7mg
    • Potassium: 1406mg