Go Back
–+ servings

Smoked BBQ St. Louis Ribs: Perfect Fall-Off-The-Bone Recipe

Delicious BBQ St. Louis ribs cooked low and slow on a gas grill for tender, juicy meat that falls off the bone. This foolproof recipe delivers incredible flavor with a perfect balance of sweet and smoky notes.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 487
Ingredients Method Nutrition

Ingredients
  

  • 4 pounds St. Louis-style pork ribs
  • 2 tablespoons olive oil
  • ¼ cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper optional for heat
  • 1 cup apple juice for spritzing
  • 1 cup water for steam pan
  • 1 ½ cups quality BBQ sauce of your choice
  • 2 tablespoons honey for finishing glaze

Method
 

  1. Remove the ribs from packaging and pat dry with paper towels. If not already done by your butcher, cut the rack into manageable 6-inch sections for easier handling.
  2. Check the bone side of the ribs for the membrane (silver skin). Insert a butter knife under the membrane at one corner and lift. Grab with a paper towel and pull to remove the entire membrane.
  3. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using) to create your dry rub.
  4. Brush the ribs lightly with olive oil on all sides to help the seasoning adhere.
  5. Apply the dry rub generously to both sides of the ribs, massaging it into the meat. For deeper flavor, wrap the seasoned ribs in plastic wrap and refrigerate for 2-4 hours or overnight.
  6. Preheat your gas grill for indirect heat cooking. Light only one side of the burners and adjust to maintain a steady temperature of 300°F (150°C). Oil the grates lightly to prevent sticking.
  7. Fill a disposable aluminum pan halfway with water and place it on the unlit side of the grill. This creates a humid cooking environment that helps keep the ribs moist.
  8. Place the rib sections bone-side down on the unlit side of the grill, away from direct heat.
  9. Close the lid and maintain a constant temperature of 300°F. After 30 minutes, begin spritzing the ribs with apple juice every 30 minutes to add moisture and flavor.
  10. Continue cooking for approximately 2 hours, maintaining temperature and spritzing regularly. The ribs will slowly develop a beautiful mahogany color.
  11. After 2 hours, check for doneness by using the 'bend test' - pick up a section with tongs; the ribs should bend easily and the meat should start to crack on the surface.
  12. Mix your BBQ sauce with honey in a small bowl for a richer glaze.
  13. Using a basting brush, apply a thin layer of the sauce mixture to both sides of the ribs. Close the lid and continue cooking for 15 minutes.
  14. Apply a second layer of sauce, close the lid, and cook for another 15 minutes until the sauce is tacky and begins to caramelize.
  15. Check that the internal temperature has reached at least 195°F for tender ribs. For fall-off-the-bone texture, aim for 203-205°F.
  16. Remove from the grill and let rest for 10 minutes before cutting between the bones to serve.

Nutrition

Calories: 487kcalCarbohydrates: 23gProtein: 29gFat: 30gSaturated Fat: 11gSodium: 792mgSugar: 16g
Tried this recipe?Let us know how it was!