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Perfect St Louis Style Ribs Recipe with Easy Zesty Homemade Dry Rub

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This recipe features tender, flavorful St. Louis style pork ribs coated with a smoky, spicy, and sweet homemade dry rub. Cooked low and slow, these ribs develop a crispy bark and juicy interior, perfect for any occasion.

Ingredients

Scale
  • 2 to 3 pounds St. Louis Style Pork Ribs, trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon mustard powder
  • 1 teaspoon chili powder
  • Optional for serving: BBQ sauce
  • Optional for serving: Fresh herbs (parsley or cilantro)

Instructions

  1. Remove the membrane from the back of the ribs by sliding a butter knife under the silver skin and carefully peeling it off.
  2. In a medium bowl, combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, mustard powder, and chili powder. Stir until evenly mixed.
  3. Pat the ribs dry with paper towels. Generously coat both sides of the ribs with the dry rub, pressing it in so it adheres well.
  4. Optionally, wrap the seasoned ribs in plastic wrap and refrigerate for at least 30 minutes or up to overnight to let the spices penetrate deeply.
  5. Preheat oven or grill to 275°F (135°C) for low and slow cooking.
  6. Place ribs bone-side down on a foil-lined baking sheet or grill grate. If using the oven, cover with foil to trap moisture.
  7. Cook ribs for about 2.5 to 3 hours until the meat is tender and pulls back slightly from the bones.
  8. Optional: Brush your favorite BBQ sauce over the ribs and cook uncovered for an additional 10-15 minutes at 350°F (175°C) to set the sauce.
  9. Let the ribs rest for 5 minutes before slicing between the bones to keep the juices locked in.

Notes

Removing the membrane is crucial for tender ribs. Cooking low and slow at 275°F ensures juicy, tender meat. Wrapping ribs in foil during cooking traps moisture and creates a steam bath effect. Optional BBQ sauce glaze can be added near the end for a sticky finish. Use a meat thermometer to check for internal temperature of 190°F to 203°F for perfect tenderness. Ribs reheat well wrapped in foil at low temperature to maintain moisture.

Nutrition

Keywords: St Louis style ribs, dry rub ribs, smoked ribs, BBQ ribs, homemade dry rub, easy ribs recipe, pork ribs, low and slow cooking

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