Memphis Dry-Rubbed St. Louis Style Ribs

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

Pork ribs coated with a flavorful dry rub and slow-cooked to tender perfection with a smoky crust. This american-inspired bbq & smoked ready in about 405 minutes pairs brown sugar, paprika, kosher salt 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Preheat smoker to 225°F and add 1.5 cups soaked apple wood chips.
  5. 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.
  6. Step 6: Remove ribs and let rest for 15 minutes before slicing between the bones and serving.

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Frequently asked questions

How long does Memphis Dry-Rubbed St. Louis Style Ribs take to make?

Total time is about 405 minutes (45 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Memphis Dry-Rubbed St. Louis Style Ribs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown sugar from drying out.

Can I substitute ingredients in Memphis Dry-Rubbed St. Louis Style Ribs?

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 Memphis Dry-Rubbed St. Louis Style Ribs 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 Memphis Dry-Rubbed St. Louis Style Ribs?

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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