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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 bbq & smoked ready in about 450 minutes blends St. Louis pork ribs, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Remove from grill, let rest for 10 minutes, then slice between the bones and serve with extra barbecue sauce on the side.

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Frequently asked questions

How long does Chargrilled Hickory-Smoked St. Louis Ribs with Tangy BBQ Sauce take to make?

Total time is about 450 minutes (150 min prep + 300 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Chargrilled Hickory-Smoked St. Louis Ribs with Tangy BBQ Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Chargrilled Hickory-Smoked St. Louis Ribs with Tangy BBQ Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chargrilled Hickory-Smoked St. Louis Ribs with Tangy BBQ Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chargrilled Hickory-Smoked St. Louis Ribs with Tangy BBQ Sauce?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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