st louis ribs

Oven Baked St Louis Style Ribs Recipe – made in the oven, covered in bbq sauce, these ribs are so tender, sticky and delicious!

Oven Baked St Louis Style Ribs

St Louis Ribs

(or more if needed) Barbecue sauce

For the spice rub:

salt

tsp black pepper

paprika

garlic powder

cayenne pepper

oregano

brown sugar

Combine all ingredients for the marinade in a small bowl. Rub both sides of the ribs with it. Let ribs absorb the spices for at least 15 minutes.

Preheat oven to 350F. Place rack in the middle.Wrap ribs in aluminum foil. Place ribs on a baking sheet and bake for 2 hours, or a little less, until tender.

Remove ribs from foil and generously brush with barbecue sauce. Return to the oven and bake for 20-25 more minutes, until sauce has warmed up and turned darker.Cut into individual ribs. Serve.

https://embed.mediavine.com/videos/xkp9g1mhciq5pbfhkazc

Learn how to make the perfect St. Louis Style Ribs. Oven Baked St Louis Style Ribs Recipe – made in the oven, covered in bbq sauce, these ribs are so tender, sticky and delicious! Grilling option available in the recipe notes.

St. Louis Style Ribs Recipe

Perfectly smokey, juicy, delicious BBQ Ribs  - cooked over hickory wood and wrapped in butcher paper. This is how you get the BEST bark on smoked ribs.

Butcher Paper Ribs

St Louis Spare Ribs

yellow mustard

Killer Hogs Hot Rub

Killer Hogs TX Brisket Rub

Zesty Italian Dressing – strained

water

Tablespoons BBQ Rub (any brand)

Trim excess fat and remove membrane from both racks of ribs.

Apply a light coat of yellow mustard to the ribs and season with Hot BBQ Rub followed by a layer of TX Brisket Rub. Allow the ribs to rest at room temperature for 20-30 minutes.

Prepare smoker for indirect cooking at 225-250 degrees using hickory wood.

Place ribs on the smoker and cook for 2 1/2 hours or until the rub adheres to the outer surface and the color is a dark mahogany color.

Mix a BBQ Mop by combining strained Italian dressing with the bottle of water and 2 Tablespoons of BBQ Rub and stir well.

Baste the ribs with BBQ Mop every 45 minutes &#8211; or as needed.

After the ribs cook 2.5 hours remove from the smoker and wrap each slab in butcher paper. Place the ribs back on the pit meat side up. Optional &#8211; use a wired probe thermometer to monitor the internal temperature in the ribs set for 202 degrees.

Once the internal temperature reaches desired temp, remove the ribs from the pit and rest for 45 minutes in a dry (empty) cooler. Be sure to lift the lid every 15 minutes to alllow steam to escape. 9. Unwrap the ribs and cut each slab into individual bone pieces. Serve with your favorite BBQ Sauce on the side for dabbing.

https://www.youtube.com/watch?v=ewfRtR6SPjE

How to get a GREAT bark on BBQ Ribs by using Butcher Paper (instead of foil) for the Rib Wrap.  Perfectly smokey, juicy, delicious barbecue ribs cooked on the Outlaw Stick Burner Pit. 
 
#butcherpaper #ribs #howtobbqright howtobbqright
 
Butcher Paper St Louis Spare Ribs Method

WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs Hot Rub http://bit.ly/TheHotRub
- Killer Hogs TX Brisket Rub https://bit.ly/TXBrisket
- Killer Hogs Vinegar Sauce https://bit.ly/TheVinegarSauce
- Thermoworks DOT https://bit.ly/ThermoworksDOT
- BBQ Gloves - https://bit.ly/H2Q_BBQGloves
 
Butcher Paper Ribs Ingredients:
- 2 racks St Louis Spare Ribs
- 1/4 cup yellow mustard
- 1/4 cup Killer Hogs Hot Rub
- 1/4 cup Killer Hogs TX Brisket Rub
- 1 bottle Zesty Italian Dressing - strained
- 16oz water
- 2 Tablespoons BBQ Rub (any brand)

Directions:
1. Trim excess fat and remove membrane from both racks of ribs. 
2. Apply a light coat of yellow mustard to the ribs and season with Hot BBQ Rub followed by a layer of TX Brisket Rub. Allow the ribs to rest at room temperature for 20-30 minutes.
3. Prepare smoker for indirect cooking at 225-250 degrees using hickory wood.  
4. Place ribs on the smoker and cook for 2 1/2 hours or until the rub adheres to the outer surface and the color is a dark mahogany color. 
5. Mix your BBQ Mop by combining strained Italian dressing with the bottle of water and 2 Tablespoons of BBQ Rub and stir well.   
6. Baste the ribs with BBQ Mop every 45 minutes - or as needed.  
7. After the ribs cook 2.5 hours remove from the smoker and wrap each slab in butcher paper.  Place the ribs back on the pit meat side up.  Optional - use a wired probe thermometer to monitor the internal temperature in the ribs set for 202 degrees. 
8. Once the internal temperature reaches desired temp, remove the ribs from the pit and rest for 45 minutes in a dry (empty) cooler. Be sure to lift the lid every 15 minutes to alllow steam to escape.  
9. Unwrap the ribs and cut each slab into individual bone pieces. Serve with your favorite BBQ Sauce on the side for dabbing.  
 
Connect With Malcom Reed: 
http://howtobbqright.com/
Facebook - https://www.facebook.com/HowToBBQRight/
Twitter - https://twitter.com/howtobbqright
Instagram - https://www.instagram.com/howtobbqright/
TikTok - https://www.tiktok.com/@howtobbqright/

Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

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Oven Baked St Louis Style Ribs

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Top 2 st louis ribs recipes from across the web

The most viewed st louis ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Oven Baked St Louis Style Ribs

Butcher Paper Ribs

The most viewed st louis ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine