St Louis Ribs

Ingredients

3 -4 lb St. Louis style ribs

Dry Rub:

3 Tbsp brown sugar

2 tsp coarse sea salt

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

¼ tsp cayenne pepper

½ tsp freshly ground pepper

1 tsp dried oregano

1 tsp dry mustard powder

Sauce:

¼ cup Dijon or prepared mustard

¼ cup apple juice or apple cider vinegar

1 cup your favourite barbecue sauce

Instructions

In a small bowl combine brown sugar, salt, paprika, garlic powder, onion powder, cayenne, black pepper, oregano and dry mustard. Set aside.

Pat the ribs dry and turn bone-side up. Remove membrane from the back of the ribs. Brush both sides of ribs with mustard. Then sprinkle both sides with rub. Let ribs rest for 1 hour or covered in the refrigerator overnight.

Preheat barbecue or smoker to 225 °F (110°C). Barbecue over low indirect heat*. Place ribs bone side down on grill; cook 3 hours with lid closed.

Remove ribs and wrap in aluminum foil, folding up sides so it will hold apple juice or apple vinegar. Pour apple juice or apple vinegar over ribs and wrap tightly. Place ribs back on the grill and cook for 2 hours with the lid closed.

Unwrap ribs and baste each side with barbecue sauce every 10 minutes for about 30 minutes. Cook ribs until internal temperature reaches 160 °F (71°C). Allow to rest 15 minutes. Slice and serve.

*Note: If using indirect heat, preheat the barbecue with all burners lit (if using propane grill), then set one side of the grill to medium and shut off the other side.

Nutrition Facts

Serving Size 3/4 lb

Servings 0

Amount Per Serving
Calories 650

% Daily Value *
Total Fat 47g73%

Saturated Fat 18g90%
Cholesterol 160mg54%
Sodium 1780mg75%
Potassium 98mg3%
Total Carbohydrate 20g7%

Dietary Fiber 0g

Sugars 17g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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St Louis Ribs

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