St Louis Pork Ribs on the Grill
Fire up your grill for these irresistible St. Louis Pork Ribs, a backyard barbecue classic that delivers fall-off-the-bone tenderness and bold, smoky flavor. Coated in a mouthwatering dry rub made with brown sugar, paprika, garlic, and a kick of cayenne, these ribs are slow-cooked over indirect heat to perfection. Apple cider vinegar, honey, and tangy barbecue sauce combine to create a tantalizing glaze that caramelizes beautifully on the grill, adding sticky-sweet richness to every bite. Whether you're hosting a summer cookout or indulging in a weekend grilling session, these juicy, flavor-packed ribs are guaranteed to impress. Perfectly tender, smoky, and satisfying, they’re a true celebration of classic barbecue.
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Recipe Information
Ingredients
- 2 racks St. Louis-style pork ribs
- 4 tablespoons Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Dry mustard
- 2 teaspoons Ground black pepper
- 2 teaspoons Kosher salt
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Olive oil
- 1 cup Apple cider vinegar
- 2 tablespoons Honey
- 1 cup Prepared barbecue sauce
Instructions
Start by removing the membrane on the back of the ribs for easier seasoning and tender ribs. Use a knife to loosen one edge, then grab it with a paper towel and pull it off.
Prepare the dry rub by combining brown sugar, paprika, garlic powder, onion powder, dry mustard, ground black pepper, kosher salt, and cayenne pepper in a small bowl.
Rub each rack of ribs with olive oil, then generously coat them with the dry rub. Use your hands to work the rub into the meat for maximum flavor. Let the ribs sit for at least 30 minutes at room temperature or refrigerate for up to 24 hours for deeper flavor.
Preheat your grill to 225°F, setting it up for indirect cooking by placing coals or burners on only one side of the grill. For a smoky flavor, add wood chips like hickory or apple to the coals or in a smoker box.
Place the ribs on the cooler side of the grill, bone side down, and close the lid. Cook low and slow for 3 hours, maintaining an even temperature of 225°F.
After 3 hours, prepare a basting mixture by combining apple cider vinegar, honey, and 2 tablespoons of your prepared barbecue sauce. Lightly brush the ribs with this mixture, then wrap them tightly in aluminum foil to lock in moisture.
Return the wrapped ribs to the grill for an additional 2 hours at 225°F. This step tenderizes the ribs and infuses them with flavor.
Carefully unwrap the ribs and brush them with the prepared barbecue sauce. Place them back on the grill over direct heat and cook for 10–15 minutes, flipping as needed, until the sauce caramelizes and forms a sticky glaze.
Remove the ribs from the grill and let them rest for 10 minutes before slicing. Serve warm with extra barbecue sauce on the side.
Nutrition Facts
Calories |
10738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 871.7 g | 1118% | |
| Saturated Fat | 304.8 g | 1524% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2400 mg | 800% | |
| Sodium | 5718 mg | 249% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 174.6 g | ||
| Protein | 547.6 g | 1095% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 7787 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
