Name: How to Make St. Louis Style Ribs
Brand: keviniscooking.com
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How to Make St. Louis Style Ribs

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Skip to content from votes106 CommentsLeave CommentPrint RecipeJump to RecipeThis post may contain affiliate links. Please read my disclosure policy.These St. Louis Style Ribs are dry rubbed in a spicy, salty combination of toasted spices, slathered with mustard, and can be cooked either in your oven or on your grill. The apple mop sauce guarantees moist, juicy St Louis ribs!St. Louis Style Ribs are tender and moist. They’re fatty and full of flavor, and actually very easy to grill! With the right rub and the right technique, the meat will fall off the bone and melt in your mouth.Use your favorite BBQ sauce for basting and serving. Having a hard time deciding? Check out any of my homemade BBQ sauces:There’s a lot that goes into making St. Louis style ribs, so let’s get right into it! Be sure to see the recipe card for a full list of ingredients and additional tips on how to make an absolutely flawless grilled rib.Toast the Spices. Add the fennel, coriander, and cumin seeds to a pan and sauté. Once the spices become fragrant and the oils seep out, grind into a powder.&nbsp;Make the Dry Rub. Add all of the spices and dry rub ingredients to a bowl and combine with a whisk.Season the Meat. Slather the mustard over both sides of the meat before dusting meat with the dry rub.Marinate. Let marinate for at least 30 minutes before cooking.Prep the Grill. Preheat the grill to 350°F and prepare to grill with indirect heat (see the recipe card at the bottom of the page for directions on how to create a 2-Zone indirect heat setup).Preliminary Grilling. Lay the rack, bone-side down, on the grill. Close the lid and cook for 30 minutes.Add the Mop Sauce. Transfer the meat to a sheet of aluminum foil with the sides folded upward. Pour apple juice over the meat and wrap with additional foil, covering and tucking so that it’s watertight.Grill at Higher Heat. Increase the grill’s temperature to 375°F and move the wrapped rack back to the grill. Cover and cook for another 30 minutes.&nbsp;Baste, Let Rest, &amp; Serve. After 30 minutes have passed, reduce the heat to 250°F. Take the meat out of the foil and return it to the grill. Baste with your choice of BBQ sauce every 5 minutes for 60 minutes. Let rest for 10 minutes before slicing and serving.Preliminary Baking. While your oven preheats to 325°F, line your baking sheet with aluminum foil and place the rack, bone-side down, on top. Pop the sheet into the oven for 30 minutes.Add the Mop Sauce. Transfer the meat to a sheet of aluminum foil with the sides folded upward. Pour apple juice over the meat and wrap with additional foil, covering and tucking so that it’s watertight.Bake at HIgher Heat. Increase the oven’s temperature to 375°F and bake the rack for another 30 minutes.Baste, Let Rest, &amp; Serve. After 30 minutes have passed, reduce the heat to 250°F. Take the meat out of the foil and return it to the oven. Baste with your choice of BBQ sauce every 5 minutes for 60 minutes. Let rest for 10 minutes before slicing and serving.Did you know that St. Louis Style Ribs doesn’t refer to a dry rub or BBQ sauce,&nbsp;but the cut of the rib&nbsp;itself.Did you know that the sparerib comes from the belly area and are typically fatter with more meat on them.St. Louis style ribs have less meat than your average spare rib, and the cartilage and breastbone having been trimmed away. This makes them flat and uniform in shape with meat that is fatty and full of flavor.&nbsp;St Louis ribs do come with a membrane, like most spare rib cuts, and it’s always best to remove the membrane before seasoning and cooking. Ask your butcher, or most come removed these days. The membrane is tough and will prevent the interior meat from taking in the rub.If removing yourself, simply slide a knife beneath the membrane and pull at an angle to remove it from the meat.You want to apply a dry rub for at least 30 minutes to let the meat absorb the spices and seasonings. You can marinate for up to 8 hours, which is ideal. Dry rubs are a great option for preparing in the morning and grilling later in the afternoon!The internal temperature of the meat should be 195°F and the meat will draw back and expose about 1/2″ to 3/4″ of the rib bone.Still Hungry?Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.This recipe post, originally published on Kevin Is Cooking February 2016, has been updated with new content, photos and/or video in June, 2022.from votesSave RecipeSavedPin RecipePrintI’m using the apple juice as a mop sauce substitute here. For a tarter mop sauce, substitute apple cider vinegar for the apple juice.If you are not using whole spices, use a 1/2 tsp LESS of each ground spice.Grill using indirect heat: For gas grill do the 2 Zone set up which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.For pork, the accepted finished temperature is 145°F. However, the collagen inside your ribs hasn’t had time to become gelatin for that perfect bite, which happens when the internal temperatures reach 165°F. It’s recommended to continue cooking ribs until they reach an internal temperature of 195°F to 200°F for that fall off the bone goodness.The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.Share This PostFree BonusThis site uses Akismet to reduce spam. Learn how your comment data is processed.I made this and it was great, but my wife commented that she wished that the ingredients “blended better together”. I somewhat agreed – I could somehow taste some of the individual components of the dry rub. Any ideas on why this was? I wonder if I did something wrong.ReplyAmazing. I used to be a strict baby back rib guy, but these were fantastic! A true game changer.We have officially made the switch. Thank you!ReplyThank you Kevin for those wonderful recipes. True American Texas delights.I am French and American – have enjoyed so many American recipes from the various states of our great nation in the past 60 years.Merci beaucoup, thank you so much!ReplyMy family says these are the best ribs ever !We live in NC ,but we are from Texas and these are absolutely fantastic 👏ReplyThe directions are so easy to follow. My ribs turned out very good. My husband, who likes to get ribs at restaurants, says I need to make them again when our son comes to visit. My husband is not known for his compliments, so that means a lot.ReplyHell yes brother! I’ve been using this recipe for years now and it calls for a thank you. The steam/mop step is a game changer, and I’d recommend trying Abita root beer for an interesting change to the apple juice (you gotta try the 100% juice option too). Currently my bbq sauce is hoisin, Chinese chili peanut sauce, a little vinegar, and lots of wasabi so go wild! Thanks Kevin, I’ve got this bookmarked and beloved.ReplyI really like the spice rub mixture but have to wonder at the instruction to stop cooking at 145°F. Every pit master tells you to take spare ribs up to around 185°F, and for that matter, pork collagen doesn’t even break down without a substantial amount of time overReplyGreat recipe I made them in a open charcoal BBQ on a rotisserie and used a small pork probe to watch the meat temperature adding briquets to the BBQ when needed for even cooking turned out amazing I will definitely be doing these again.ReplyHi, I was wondering, what is done with the “mop sauce” once the ribs are removed and put back in the oven separately? You mention rubbing bbq sauce in intervals but not of the “mop sauce” 🙂ReplyCan I put them in a foil pan and cover them instead of wrapping them?ReplyHi, I'm Kevin!Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!Read MoreAs Seen In

Skip to content from votes106 CommentsLeave CommentPrint RecipeJump to RecipeThis post may contain affiliate links. Please read my disclosure policy.These St. Louis Style Ribs are dry rubbed in a spicy, salty combination of toasted spices, slathered with mustard, and can be cooked either in your oven or on your grill. The apple mop sauce guarantees moist, juicy St Louis ribs!St. Louis Style Ribs are tender and moist. They’re fatty and full of flavor, and actually very easy to grill! With the right rub and the right technique, the meat will fall off the bone and melt in your mouth.Use your...

How to Make St. Louis Style Ribs

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