Memphis Dry-Rubbed St. Louis Style Ribs

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 coated with a flavorful dry rub and slow-cooked to tender perfection with a smoky crust. This American-inspired barbecue recipe, ready in about 405 minutes, pairs pork St. Louis style ribs, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 45 min Cook: 360 min Serves 6 American cuisine 380 cal/serving

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Ingredients

2 racks (about 4 lbs) pork St. Louis style ribs
2 tbsp brown sugar
1 tbsp paprika
1 tbsp kosher salt
1 tbsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1.5 cups apple wood chips
2 tbsp yellow mustard

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Instructions

Step 1: Mix 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp kosher salt, 1 tbsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper in a bowl to make the dry rub.
Step 2: Remove the silver skin membrane from the back of the 2 racks of ribs. Rub 2 tbsp yellow mustard evenly on both sides of the ribs to help the rub adhere.
Step 3: Generously apply the dry rub all over both sides of the ribs, pressing it in well. Let rest at room temperature for 30 minutes.
Step 4: Preheat smoker to 225°F and add 1.5 cups soaked apple wood chips.
Step 5: Place ribs bone side down on the smoker rack and smoke for 5-6 hours until the meat is tender and pulls back from the bones, maintaining 225°F throughout.
Step 6: Remove ribs and let rest for 15 minutes before slicing between the bones and serving.