St. Louis–style barbecue refers to spare ribs associated with the St. Louis area. These are usually grilled rather than slow-cooked over indirect heat with smoke which is typically associated with the term “barbecue” in the United States. Often overshadowed by its more famous cousin, Kansas City–style barbecue, St. Louis–style barbecue struggles to distinguish itself from other city based styles of barbecue. Although St. Louis–style barbecue takes inspiration from other styles of barbecue it still retains its own distinct style.
Characteristics of St. Louis style barbecue
St. Louis style barbecue is characterized by its process of grilling and then saucing the meat. The cooking time for St. Louis–style barbecue is faster than other styles because it does not require smoking the meat for hours or applying a dry rub. St. Louis barbecue sauce is tomato-based, sweet, and vinegary. It traditionally contains ketchup, brown sugar, apple cider vinegar, salt, pepper, and other spices. Instead of baby back ribs, traditional St. Louis ribs have a specific cut called spare ribs. The typical St. Louis spare rib cut is rectangular or square-shaped to give the ribs more aesthetic appeal, while also cutting off more cartilage from the sides causing them to be meatier. Popular cuts of meat that are typically used include: brisket and burnt ends, pork ribs, pork steak, rip tips, and snoots, which are pig noses and cheeks and are typically dehydrated or slow-grilled until crispy. White bread is a popular side addition to St. Louis–style barbecue, and is used to absorb the barbecue sauce.
Ingredients Notes And Substitutions
- St Louis Ribs – A fatty, rectangular cut. These are essentially trimmed down spareribs.
- Yellow Mustard – To flavor, tenderize, and help the dry rub stick to the meat.
- Apple Juice – To use as a mop sauce. Use apple cider vinegar for a less sweet option.
- Fennel, Cumin, & Coriander Seeds – If using powdered rather than the whole seeds, use ½ tsp less of each.
- Brown Sugar – If preferred, you can replace with honey or maple syrup.
- Smoked Paprika – For a bit of smoky heat. Be sure to use smoked paprika, not sweet paprika.
- Onion & Garlic Powder – It’s best to use powdered, rather than fresh onions and garlic, so that the flavor spreads evenly.
- Dried Oregano – Thyme, parsley, or even Italian seasoning would work instead.
- Dry Mustard – You could use mustard seeds as a substitute.
- Ground Cayenne – Strong, hot, and perfect for barbecue. Some great substitutes include red pepper flakes and chili powder.
Equipment and Tools
Grill | We use a Big Green Egg, but since this is a simple direct heat grilling recipe, and BBQ will work wonderfully.
Foil | Our St. Louis Style ribs are wrapped in aluminum foil with the glaze ingredients for thirty minutes. It’s the “secret sauce” that brings everything together.
HOW TO PREP ST. LOUIS STYLE RIBS
- Toast the Spices. Add the fennel, coriander, and cumin seeds to a pan and sauté. Once the spices become fragrant and the oils seep out, grind into a powder.
- Make the Dry Rub. Add all of the spices and dry rub ingredients to a bowl and combine with a whisk.
- Season the Meat. Slather the mustard over both sides of the meat before dusting meat with the dry rub.
- Marinate. Let marinate for at least 30 minutes before cooking.
HOW TO MAKE ST LOUIS RIBS ON THE GRILL
- Prep the Grill. Preheat the grill to 350°F and prepare to grill with indirect heat (see the recipe card at the bottom of the page for directions on how to create a 2-Zone indirect heat setup).
- Preliminary Grilling. Lay the rack, bone-side down, on the grill. Close the lid and cook for 30 minutes.
- Add the Mop Sauce. Transfer the meat to a sheet of aluminum foil with the sides folded upward. Pour apple juice over the meat and wrap with additional foil, covering and tucking so that it’s watertight.
- Grill at Higher Heat. Increase the grill’s temperature to 375°F and move the wrapped rack back to the grill. Cover and cook for another 30 minutes.
- Baste, Let Rest, & Serve. After 30 minutes have passed, reduce the heat to 250°F. Take the meat out of the foil and return it to the grill. Baste with your choice of BBQ sauce every 5 minutes for 60 minutes. Let rest for 10 minutes before slicing and serving.
HOW TO MAKE ST LOUIS RIBS IN THE OVEN
- Preliminary Baking. While your oven preheats to 325°F, line your baking sheet with aluminum foil and place the rack, bone-side down, on top. Pop the sheet into the oven for 30 minutes.
- Add the Mop Sauce. Transfer the meat to a sheet of aluminum foil with the sides folded upward. Pour apple juice over the meat and wrap with additional foil, covering and tucking so that it’s watertight.
- Bake at HIgher Heat. Increase the oven’s temperature to 375°F and bake the rack for another 30 minutes.
- Baste, Let Rest, & Serve. After 30 minutes have passed, reduce the heat to 250°F. Take the meat out of the foil and return it to the oven. Baste with your choice of BBQ sauce every 5 minutes for 60 minutes. Let rest for 10 minutes before slicing and serving.
What is the difference between St Louis Ribs and regular ribs?
Did you know that St. Louis Style Ribs doesn’t refer to a dry rub or BBQ sauce, but the cut of the rib itself.
Did you know that the sparerib comes from the belly area and are typically fatter with more meat on them.
St. Louis style ribs have less meat than your average spare rib, and the cartilage and breastbone having been trimmed away. This makes them flat and uniform in shape with meat that is fatty and full of flavor.
Do St. Louis style ribs have a membrane?
St Louis ribs do come with a membrane, like most spare rib cuts, and it’s always best to remove the membrane before seasoning and cooking. Ask your butcher, or most come removed these days. The membrane is tough and will prevent the interior meat from taking in the rub.
If removing yourself, simply slide a knife beneath the membrane and pull at an angle to remove it from the meat.
How long should rub be on ribs before cooking?
You want to apply a dry rub for at least 30 minutes to let the meat absorb the spices and seasonings. You can marinate for up to 8 hours, which is ideal. Dry rubs are a great option for preparing in the morning and grilling later in the afternoon!
How do I know when my St Louis ribs are done?
The internal temperature of the meat should be 195°F and the meat will draw back and expose about 1/2″ to 3/4″ of the rib bone.