Chargrilled Hickory-Smoked St. Louis Ribs with Tangy BBQ Sauce

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pork ribs slowly smoked over hickory wood, finished with chargrilling to add a smoky crust, then slathered with a tangy barbecue sauce. This American-inspired barbecue recipe, ready in about 450 minutes, pairs St. Louis pork ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 150 min Cook: 300 min Serves 6 American cuisine 520 cal/serving

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Ingredients

3 lbs St. Louis pork ribs
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp paprika
2 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
3 cups hickory wood chips
2 tbsp olive oil
1 cup barbecue sauce

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Instructions

Step 1: Combine 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp onion powder in a small bowl. Rub this dry rub all over the 3 lbs St. Louis pork ribs evenly. Let rest in the refrigerator for at least 2 hours.
Step 2: Soak 3 cups hickory wood chips in water for 30 minutes, then preheat your smoker to 225°F. Place the ribs bone side down on the smoker grate and smoke for 4 hours, adding wood chips as needed to maintain smoke.
Step 3: Preheat a grill to medium-high heat (about 400°F). Lightly brush 2 tbsp olive oil on both sides of the smoked ribs to prevent sticking.
Step 4: Transfer the ribs to the grill and chargrill for 3-4 minutes per side until grill marks appear and the edges crisp slightly.
Step 5: Brush 1 cup barbecue sauce over both sides of the ribs and grill for an additional 2 minutes per side until the sauce caramelizes and becomes sticky.
Step 6: Remove from grill, let rest for 10 minutes, then slice between the bones and serve with extra barbecue sauce on the side.