St. Louis-Style Ribs Two Ways: Grilled or Smoked

Directions

Grill Instructions (Hotter & Faster)

1. Prep the ribs: Remove the membrane from the bone side of the ribs and any loose pieces of fat.

2. Apply yellow mustard to the ribs as a binder.

3. Hit your ribs with a light coating of Shake That by The Flat Top King, then a heavy layer of All Night Low & Slow Rub by Ninjacue.

4. Let the ribs rest at room temperature while you prepare your smoker. This allows the rub to “sweat in.”

5. Set up your grill with a two-zone setup: Coals or burners on one side, ribs on the other. Preheat to 300°F.

6. Once preheated, place the ribs on your grill over indirect heat, bone-side down and grill for 2 hours. Close the lid and maintain a temperature around 275–300°F. Spritz lightly with apple juice every 45 minutes to keep moist and build your bark.

7. After 2 hours, prepare to wrap your ribs. To a sheet of heavy duty aluminum foil, add 4 pats of butter, a sprinkle of brown sugar, and a sprinkle of All Night Low & Slow Rub by Ninjacue, followed by a heavy drizzle of Croix Valley St. Louis Style Barbecue Sauce. Place your ribs meat side down onto the foil, wrap tightly, and return to the grill, meat side down on the indirect side of your grill.

8. Grill for 45-60 minutes over indirect heat. Cook until tender and the ribs have pulled back from the bone.

9. Unwrap the ribs and move directly over your coals or burner. Baste the ribs with Croix Valley St. Louis Style Barbecue Sauce  and grill uncovered for a few minutes per side, basting and flipping until sauce is tacky and caramelized.

Smoker Instructions (Low & Slow)

1. Prep the ribs: Remove the membrane from the bone side of the ribs and any loose pieces of fat.

2. Apply yellow mustard to the ribs as a binder.

3. Hit your ribs with a light coating of Shake That by The Flat Top King, then a heavy layer of All Night Low & Slow Rub by Ninjacue.

4. Let the ribs rest at room temperature while you prepare your smoker. This allows the rub to “sweat in.”

5. Preheat your smoker to 225–250°F using fruit wood like cherry or apple, or blend with hickory for a sweet, smoky flavor.

6. Once your smoker is preheated, place the ribs on the smoker, bone side down, and smoke for 3 hours. Spritz lightly with apple juice every 45 minutes to keep moist and build your bark.

7. After 3 hours, prepare to wrap your ribs. To a sheet of heavy duty aluminum foil, add 4 pats of butter, a sprinkle of brown sugar, and a sprinkle of All Night Low & Slow Rub by Ninjacue, followed by a heavy drizzle of Croix Valley St. Louis Style Barbecue Sauce. Place your ribs meat side down onto the foil, wrap tightly, and return to the smoker, meat side down.

8. Smoke for an additional 2 hours at 250–275°F.

9. After 2 hours, carefully unwrap the ribs – open the aluminum foil and flip the ribs over so they are bone side down again.

10. Baste the ribs with Croix Valley St. Louis Style Barbecue Sauce and smoke for another 30-45 minutes, or until the sauce has set and it has a tacky appearance / touch.

11. Your ribs will be done when you can slide a toothpick into the meat like butter, the internal temperature is 195-203°F, and the ribs bend easily without falling apart.