St. Louis ribs are a trimmed version of full spare ribs — a wide, flat rack with more fat and connective tissue than baby backs, requiring longer cooking but delivering richer flavour.
Serves 4 peoplePrep 20 minCook 5 hr
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Ingredients
- 2 racks St. Louis-style spare ribs (about 2 kg total)
- 3 tbsp paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp black pepper
- 2 tsp coarse salt
- 1 tsp dried thyme
- 150 ml apple juice
- 300 ml barbecue sauce
Method
- 1Peel the membrane from the back of the ribs. Combine all the dry rub ingredients and coat the ribs on both sides. Rest for at least 1 hour at room temperature.
- 2Set up a smoker or grill for indirect heat at 120 °C, or preheat oven to 130 °C.
- 3Cook ribs meat-side up for 3 hours without turning.
- 4Splash apple juice over ribs, wrap in foil, and cook 1.5 hours more. The ribs will steam inside the foil and become tender.
- 5Unwrap, brush with barbecue sauce, and cook a final 30 minutes uncovered until glazed. Rest 10 minutes and slice.
Chef's tip
Spare ribs have more fat than baby backs so need longer — if they are not bending when you pick them up with tongs after 3 hours, they need more time.