St. Louis Pork Ribs

Published on
September 22, 2023
I usually opt to use my charcoal grill for this recipe, but when I am dying for ribs on a weekday the oven works too! BBQ in contrast to grilling, requires indirect heat for slow cooking and smoke. The wood smoke adds the barbeque flavor we all crave.
Delicious ribs.
Prep Time:
5 Minutes
Cook Time:
3-4 Hours
Difficulty Level:

6-8 tablespoons Kansas City Steak Rub

2 full slabs St. Louis pork ribs, silverskin removed


Oven Method

1. Preheat oven to 250ºF.

2. Arrange ribs in foil and coat both sides with Kansas City Steak Rub. Wrap tightly and place on a rimmed baking sheet. Cook 2 hours.

3. Open foil to expose ribs. Return to the oven and cook for an additional 2-3 hours or until meat is almost falling off the bone.

Charcoal Grill Method

1. Put 4 cups of wood chips (Hickory or Mesquite) in a bucket and cover with water. If possible, soak your wood chips several hours ahead. This makes for better smoke.

2. Coat the ribs with the Kansas City Steak Rub. The ribs will soak up flavor while you prepare the grill.

3. To prepare your grill, stack a medium to large mound of coals on one side of the grill and start the fire. Once you have a hot fire, after about 10 minutes, throw a few handfuls of wet wood chips on the coals to create smoke.

4. Add the grill rack and place the ribs on the opposite side of the coals. Cover with open grill vents.

5. Every half hour, add more wet wood chips on the coals. Move the ribs around. Keep the grill covered. The cooking time will be between 3-4 hours. You will know your ribs are done when the meat is close to falling off the bone.

Recipe Tip:
I use BBQ sauce as a condiment. Most BBQ sauces are tomato based and will burn as soon as they are exposed to direct heat.
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