Slow-Smoked St. Louis Ribs with Maple Chipotle Glaze

By AislePrompt Editorial · ·

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.

Tender St. Louis ribs smoked low and slow, then glazed with a sweet and smoky maple chipotle sauce for a perfect balance of heat and sweetness. This American-inspired barbecue recipe, ready in about 255 minutes, pairs St. Louis style 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 450 calories and feeds 4, 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: 15 min Cook: 240 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp chipotle powder in a bowl to create a dry rub. Rub this evenly over all sides of 3 pounds St. Louis style pork ribs, covering thoroughly.
  2. Step 2: Preheat your smoker to 225°F using hickory wood chips soaked in water for at least 30 minutes. Place the ribs bone side down directly on the smoker rack and smoke for 3 hours uncovered.
  3. Step 3: In a small saucepan, combine 1/3 cup maple syrup and 2 tbsp apple cider vinegar. Simmer over medium heat for 5 minutes until slightly thickened and glossy.
  4. Step 4: After 3 hours, brush the maple chipotle glaze generously over the ribs and continue smoking for another 1 hour, brushing every 20 minutes, until the ribs reach an internal temperature of 195°F and the glaze is caramelized.
  5. Step 5: Remove ribs from the smoker and let rest covered loosely with foil for 15 minutes before slicing between the bones and serving.

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