Slow-Smoked St. Louis Style Ribs with Dry Rub
Pork ribs smoked slowly with a bold dry rub until tender and smoky, perfect for slicing and serving with BBQ sauce. This american-inspired bbq & smoked ready in about 320 minutes pairs kosher salt, black pepper, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 2 racks (about 4 lbs) St. Louis style pork ribs
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp paprika
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 cup apple juice
- 2 cups wood chips (cherry or hickory)
Instructions
- Step 1: Mix 1 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 2 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp cayenne pepper in a bowl to create the rib dry rub. Remove membrane from 2 racks (about 4 lbs) pork ribs and rub the mixture evenly over all sides.
- Step 2: Preheat smoker or grill for indirect heat at 225°F and add 2 cups soaked cherry or hickory wood chips. Place ribs bone side down on the grate and smoke for 3 hours.
- Step 3: After 3 hours, spritz ribs with 1 cup apple juice every 30 minutes to keep them moist and enhance flavor. Continue smoking for another 2 hours until ribs are tender and meat pulls back from bones.
- Step 4: Remove ribs from smoker and let rest for 15 minutes before slicing between the bones. Serve with your favorite BBQ sauce or enjoy dry-rubbed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Smoked St. Louis Style Ribs with Dry Rub take to make?
Total time is about 320 minutes (20 min prep + 300 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 Ribs with Dry Rub?
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 kosher salt from drying out.
Can I substitute ingredients in Slow-Smoked St. Louis Style Ribs with Dry Rub?
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 Ribs with Dry Rub 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 Ribs with Dry Rub?
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.
