Dry-Rubbed St. Louis Ribs
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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Servings: 4
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
Instructions
Prepare the Ribs:
- Remove the ribs from the packaging and pat dry with paper towels.
- 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:
- In a bowl, combine all the dry rub ingredients.
- Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
- Let the ribs sit at room temperature for about 30 minutes to absorb the flavors.
Prepare the Grill:
- Preheat your grill to medium-low heat (about 275°F).
- 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:
- Place the ribs on the grill over the drip pan, bone side down.
- Cover the grill and cook the ribs for about 2.5 to 3 hours, maintaining a consistent temperature of 275°F.
- Check the ribs occasionally, adding more charcoal or wood chips if needed to maintain the heat and smoke.
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