Wood-Fired St. Louis Pork Ribs with Tangy Dry Rub

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

These St. Louis style pork ribs are rubbed with a zesty spice blend and slow-cooked over wood fire for tender, flavorful meat with a caramelized crust. This bbq & smoked ready in about 255 minutes pairs pounds St. Louis pork ribs, tablespoons brown sugar, tablespoon paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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: 15 min Cook: 240 min Serves 6 BBQ & Smoked cuisine 500 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 2 tablespoons brown sugar, 1 tablespoon paprika, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dry mustard, and 1/4 teaspoon cayenne pepper to create the dry rub. Pat the 3 pounds of St. Louis pork ribs dry and rub the spice blend evenly over both sides.
  2. Step 2: Preheat a wood-fired grill or smoker to 250°F. Place the ribs bone side down on the grill and cook for 3 hours, spritzing every 45 minutes with 1 cup apple juice to keep them moist.
  3. Step 3: After 3 hours, brush 1/2 cup BBQ sauce evenly over the ribs and increase the heat to 300°F. Cook for an additional 30 minutes until the sauce is caramelized and ribs are tender with a slight pull-back from the bones.
  4. Step 4: Remove ribs from the grill and let rest for 10 minutes before slicing between the bones. Serve with extra BBQ sauce on the side for dipping.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired St. Louis Pork Ribs with Tangy Dry Rub take to make?

Total time is about 255 minutes (15 min prep + 240 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 Wood-Fired St. Louis Pork Ribs with Tangy 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 pounds st. louis pork ribs from drying out.

Can I substitute ingredients in Wood-Fired St. Louis Pork Ribs with Tangy 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 Wood-Fired St. Louis Pork Ribs with Tangy 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 Wood-Fired St. Louis Pork Ribs with Tangy Dry Rub?

BBQ & Smoked 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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