Slow-Smoked St. Louis Style Pork Ribs with Dry Rub Bark

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

Tender St. Louis style pork ribs smoked low and slow with a signature dry rub that forms a flavorful bark, capturing the essence of classic Arkansas barbecue. This american-inspired bbq & smoked ready in about 375 minutes pairs paprika, brown sugar, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.6 (138 ratings) Prep: 45 min Cook: 330 min Serves 6 American cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a bowl, combine 3 tbsp paprika, 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, and 1 tbsp smoked paprika to create the dry rub.
  2. Step 2: Remove the silver skin membrane from the back of 2 racks of St. Louis style pork ribs (about 4 lbs total) and pat dry with paper towels.
  3. Step 3: Generously apply the dry rub all over both sides of the ribs, pressing firmly to ensure it adheres. Let rest at room temperature for 30 minutes.
  4. Step 4: Prepare your smoker and preheat to 225°F using 2 cups of soaked apple wood chips for a mild sweet smoke.
  5. Step 5: Place the ribs bone-side down on the smoker grate and smoke for 3 hours, maintaining 225°F and replenishing wood chips as needed.
  6. Step 6: After 3 hours, wrap the ribs tightly in foil and continue smoking for 2 more hours to tenderize.
  7. Step 7: Unwrap the ribs and smoke for an additional 30 minutes to firm up the bark.
  8. Step 8: Remove ribs from smoker and let rest for 15 minutes before slicing between the bones and serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Smoked St. Louis Style Pork Ribs with Dry Rub Bark take to make?

Total time is about 375 minutes (45 min prep + 330 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 Slow-Smoked St. Louis Style Pork Ribs with Dry Rub Bark?

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 paprika from drying out.

Can I substitute ingredients in Slow-Smoked St. Louis Style Pork Ribs with Dry Rub Bark?

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 Slow-Smoked St. Louis Style Pork Ribs with Dry Rub Bark 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 Slow-Smoked St. Louis Style Pork Ribs with Dry Rub Bark?

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.

Related recipes