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BBQ St. Louis Ribs

BBQ St. Louis Ribs

Friday, 29 May 2015 14:22:00 Europe/London

 Serves: 6

Cooking time: 5 hours


  • 2 teaspoons paprika
  • 1 1/2 teaspoons whole black peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cayenne pepper
  • 3 slabs St. Louis style pork ribs, 2 to 3 pounds each
  • 4 tablespoons kosher salt
  • 1/3 cup spicy brown mustard

Special equipment: Smoker and 4 ounces hickory or oak wood chunks or chips


Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder.

Pat the pork ribs dry and turn bone-side up and trim off any excess fat

Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but do not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.

Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.

Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.

Smoke for 4 to 5 hours then test to see if it's cooked. There are four criteria that should be met in order for ribs to be done.

  1. First, the internal temperature of the meat should be 185 to 190 degrees F. 
  2. Second, pick up each slab from the centre with tongs and it should droop into a u-shape and crack slightly. 
  3. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. 
  4. Lastly, the meat should pull easily off the bone but not fall off. If the pork ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes.
  5. Once they havebeen left to rest, they are ready to serve.
Posted in Smoker Recipes BBQ Recipes By

george hixson

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