Dry Rub St. Louis Ribs
Competition-style dry-rub St. Louis spare ribs—barky, peppery, and sauceless for the BBQ purists at your Super Bowl party. Low oven or grill-adjacent method until pork is tender past safe temperature and the bark sets.
đź›’Ingredients
- 2 racks St. Louis–style spare ribs (about 5–6 pounds), trimmed and membrane removed
- 3 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon mustard powder
- 1/2 teaspoon cayenne
- 1/2 cup apple juice or apple cider vinegar in a spray bottle
- Yellow mustard for binder (optional, thin smear)
🔧Kitchen Tools Needed
- Wire rack
- Rimmed baking sheet
- Spray bottle
- Instant-read thermometer
- Sharp knife
đź“ťInstructions
- 1
Mix salt, pepper, brown sugar, paprika, garlic powder, onion powder, mustard powder, and cayenne. Lightly smear ribs with yellow mustard if using, then coat generously with rub. Rest 30–60 minutes at room temp (or overnight in the fridge; bring out 30 minutes before cooking).
- 2
Preheat oven to 275°F (or set up a two-zone grill for indirect heat around 275°F). Place ribs meat-side up on a wire rack over a foil-lined sheet, or on the cool side of the grill.
- 3
Cook 3–3 1/2 hours, spritzing with apple juice every 45 minutes after the first hour, until bark is dark and meat probes tender near 195–203°F.
- 4
Rest tented with foil 15–20 minutes. Slice between bones.
- 5
Serve dry with sauce on the side if guests insist. Refrigerate within 2 hours up to 4 days; reheat wrapped to 165°F.
🥗Nutrition Information
⚡Calories per serving: 580
🏷️Recipe Tags
âť“Frequently Asked Questions
Oven vs grill?
Both work at ~275°F indirect. Grill adds smoke if you add wood chips; oven is set-and-forget.
Too salty?
Cut salt to 2 tablespoons if using a finer salt or smaller racks.
Wrap in foil (Texas crutch)?
Optional after 2 hours if bark is set and you want softer ribs—unwrap to dry the bark last 20 minutes.
How do I know they’re done?
Bones wiggle, meat cracks when bent, probe slides in like warm butter around 195–203°F.
Food safety?
Safe pork minimum is 145°F; these cook higher for tenderness. Leftovers to 165°F within 2-hour chill window.
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