Get ready to transform your backyard barbecue into a flavor explosion with these incredible hickory brown sugar BBQ St. Louis ribs! Imagine tender, fall-off-the-bone meat glazed with a rich, sweet, and smoky sauce that will have everyone asking for your secret recipe. Whether you're a grilling novice or a seasoned pitmaster, this recipe will elevate your cooking game and make you the star of any summer gathering.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks St. Louis style ribs
- 1 cup hickory brown sugar BBQ sauce
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your smoker to 225-250°F (110-120°C), using your preferred type of heat source, such as charcoal or gas. If you don't have a smoker, you can also use a charcoal or gas grill with a lid, adjusting the heat as needed.
- Remove the membrane from the back of the ribs by peeling it off with your fingers or using a paper towel to grip it. This will help the rub penetrate the meat and promote tender, fall-off-the-bone ribs.
- In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. Rub this spice blend all over the ribs, making sure to coat them evenly.
- Place the ribs in the smoker or grill, bone side down. Close the lid and smoke/cook for 2 hours, or until the ribs start to develop a nice bark and the meat begins to pull away from the bones.
- After 2 hours, brush the ribs with the hickory brown sugar BBQ sauce. You can use a mop or a brush to apply the sauce, making sure to coat the ribs evenly.
- Continue to smoke/cook the ribs for another hour, or until they reach your desired level of tenderness and the sauce has caramelized and stuck to the meat.
- Remove the ribs from the heat and let them rest for 10-15 minutes before slicing and serving. This will allow the meat to redistribute the juices and the sauce to set.
- Serve the ribs hot, garnished with additional BBQ sauce if desired. Enjoy!
Tips
- Remove the membrane: This crucial step ensures your rub penetrates the meat and creates more tender ribs.
- Low and slow is the key: Maintain a consistent temperature between 225-250°F for the most tender, juicy results.
- Don't rush the sauce: Apply BBQ sauce in the last hour of cooking to prevent burning and allow for perfect caramelization.
- Rest your ribs: Always let the meat rest for 10-15 minutes after cooking to redistribute juices and enhance flavor.
- Experiment with wood chips: Try different wood chips like hickory, apple, or mesquite to add unique smoky notes to your ribs.
- Use a meat thermometer: While ribs don't require a specific internal temperature, checking for tenderness is crucial to perfect results.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 130mg
