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Dry-Rubbed St. Louis Ribs

Kinesha Goldson Dickman

Kinesha Goldson Dickman

June 2, 2024
st. louis ribs with veggies in a serving plate
Clock icon

3 hrs 40 min

Total

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4

Servings

Protein icon

Pork

Protein

Enjoy the smoky, savory flavor of perfectly grilled dry-rubbed St. Louis ribs. This simple recipe lets the quality of ButcherBox ribs shine, delivering tender, flavorful results every time.

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All I Want is Steak Gift Box

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Ingredients

  • 1 rack ButcherBox St. Louis Ribs

    about 2.5 lbs

  • 2 tbsps paprika

  • 2 tbsps brown sugar

  • 1 tbsp kosher salt

  • 1 tbsp black pepper

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp cayenne pepper

    optional for heat

  • 1 tsp mustard powder

Step By Step

Instructions

Prepare the Ribs:

1
Remove the ribs from the packaging and pat dry with paper towels.
2
Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for better grip.

Apply the Dry Rub:

1
In a bowl, combine all the dry rub ingredients.
2
Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
3
Let the ribs sit at room temperature for about 30 minutes to absorb the flavors.

Prepare the Grill:

1
Preheat your grill to medium-low heat (about 275°F).
2
Set up the grill for indirect cooking by placing a drip pan filled with water under the grates on one side of the grill.

Grill the Ribs:

1
Place the ribs on the grill over the drip pan, bone side down.
2
Cover the grill and cook the ribs for about 2.5 to 3 hours, maintaining a consistent temperature of 275°F.
3
Check the ribs occasionally, adding more charcoal or wood chips if needed to maintain the heat and smoke.

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