St. Louis Style Ribs

St. Louis Style Ribs


St. Louis-style ribs are immensely popular, particularly in the world of competitive BBQ. Unlike the typical spare rib or the baby back, the St. Louis-style rib is really uniform in shape. A slab is almost a perfect rectangle, which makes for even cooking all the way through -- ideal for competition BBQ, where replicating the same, superb results o...

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slabs of St. Louis style ribs
Your favorite rub
Your favorite BBQ sauce (optional)



Skin the membrane off the backs of the two slabs of St. Louis-style ribs.

Hot Tip: When skinning the ribs, a paper towel is your friend. The membrane is pretty slippery. The paper towel will allow you to grip it and make skinning the ribs much easier.

Season the bone side with salt and the rub.

Hot Tip: Always season the bone side first when doing ribs. If the meat side is seasoned first, when the ribs are flipped over to season the bone side, all the seasoning that touches both the meat and the cutting board or butcher's paper will not stick to the meat. On the other hand, the bone side elevates the rub off the cutting board thanks to the natural concave of the bones.

Flip over and season the meat side with the salt and the rub.


Set up the grill for two-zone grilling with coals on one side and nothing on the other. The target temperature inside the grill is 300 °F.

Hot Tip: Leave one grill grate off over the coals to make it easier to add charcoal or smoke wood.

Place the ribs on the side with no heat and put smoke wood on the coals.


At 90 minutes, sauce the bone side and then flip over and sauce the meat side (optional as you could serve the sauce on the side).


Re-sauce every 30 minutes until the rib meat pulls back from the bones 1/4 - 1/3 of an inch (about 2 1/2 - 3 hours).


Remove from the grill, slice and serve.

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