St. Louis Ribs (grilled Ribs)

By Becky Hardin

Updated Jul 23, 2025

Grilling season is in full swing and these St. Louis Grilled Ribs are one recipe that you need in your barbecue repertoire! These succulent, fall-of-the-bone ribs are always a hit. Find out how to grill the perfect ribs every single time and become a pit master!

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5-Star Review

“These ribs are so good. The family loved them!” – Katie

Easy St. Louis Style Ribs

I don’t think there’s anything more impressive when it comes to grilling than serving up succulent and juicy ribs—they are such a crowd-pleaser! Follow this recipe for perfect St. Louis Grilled Ribs every single time!

St. Louis style ribs come from the belly side of the rib cage of a pig, just above the breast bone. They contain more bone than meat, but they also have a high fat content, which makes them tender and flavorsome. Also known as spare ribs, they are my favorite when it comes to grilling ribs.

This recipe takes a bit of time, but if you plan carefully, you can enjoy juicy and succulent ribs hot off the grill. If you’re not into that classic barbecue rib flavor, you can baste these ribs with Hoisin sauce, mustard sauce , ah-so sauce, or teriyaki sauce .

Ingredients1x2x3x

For the Ribs

▢ 2 slabs St. Louis-Style Ribs 7-9 ribs each
▢ 2 tsp kosher salt
▢ canola oil
▢ 2 tbsp dry rub for pork
▢ ¼ cup barbecue sauce Homemade or Blue’s Hog Original are our favorites

For the Vinegar Mopping Mixture

▢ ½ cup distilled white vinegar
▢ ½ cup water
▢ ½ cup dry rub for pork

Instructions

For the Vinegar Mopping Mixture

Mix all ingredients together in a small bowl. Set aside for now. ½ cup distilled white vinegar, ½ cup water, ½ cup dry rub for pork

For Prepping the Ribs

Rinse the ribs under cool water to remove any bone chips from butchering. 2 slabs St. Louis-Style Ribs
Remove the membrane from the ribs if it is still intact. HERE is a great instructional video.
To dry brine the ribs, season them with kosher salt like you would if they were served to you unsalted; about ¼ tsp per pound of ribs. Wrap each slab with plastic wrap and refrigerate 1-2 hours. 2 tsp kosher salt
After 1-2 hours, remove the ribs and liberally brush both with canola oil. Sprinkle 2 tbsp of the pork dry rub evenly over both sides of each slab of ribs, and wrap the ribs with plastic wrap. canola oil, 2 tbsp dry rub for pork
Place the ribs in the fridge for 8-24 hours.

For Cooking the Ribs

When it’s time to grill the ribs, a two-heat-zone grilling method will be used, and 225°F is the optimal temperature.
To set up a kettle-style grill for slow, low cooking, start by heating half a chimney of briquettes.
Remove the ribs from the fridge to warm to room temperature.
Once the briquettes are ready, pour them over the lower grate and against one side of the grill. “Bank” them up the side of the grill. Place 4 oz. of wood chips/chunks on top of the coals. Fill a stainless steel pan with 2 cups of water and set it on the cool side of the grate opposite the coals, and close the grill lid.
Adjust the intake damper on the bottom of the grill to get the temperature of the grill to 225°F before adding the ribs. Place the upper grate over the grills with the lift-up opening placed over the coals. Preheat the grill 5 minutes, then open it and clean and oil the upper grate.
Place a stainless steel pan filled with 2 cups of water, on the grate, directly over the coals.
Unwrap the ribs and place them, meaty side up, on the cool side of the grate opposite the pan of water. “Mop” the ribs with the Vinegar Mopping Mixture.
Place the lid on, with the vent over the ribs, and cook 30 minutes.
After 30 minutes, place another 4 ounces of wood chips/chunks directly onto the coals. Replace the lid and cook an additional 2½ hours.
If the temperature goes below 200°F, add 10 hot briquettes over the coals (as needed). Also, add additional water to the water pans, as needed.
After the ribs have cooked a total of 3 hours, “mop” the slabs with the Vinegar Mopping Mixture and turn them 180°. Do NOT flip them over. Close the lid and cook an additional 2 hours. Keep a close eye on the grill’s internal temperature and add more hot coals and water, if needed.
After a total of 5 hours cooking time, heat another ½ chimney of briquettes. While the briquettes heat, take a peek at the ribs, and give the ribs the “bend test.” (Pick the meat up, with tongs, by one end to see if the meat will “break” or slightly tear apart, if it does, it’s ready). Transfer the ribs to a baking sheet to coat lightly with your favorite BBQ sauce and to rest while the coals heat. ¼ cup barbecue sauce
Once the coals are hot, place a slab of ribs directly over the coals and cook 30 seconds each side. Repeat with the second slab of ribs.
Cut the ribs between the bones and serve.

Equipment

Grill or Indoor Grill Pan
8 ounces Apple or hickory wood chips or chunks
Baking Sheet

Becky’s Tips

Ask your butcher to remove the membrane on the ribs to save you some prep time!

Nutrition information is automatically calculated, so should only be used as an approximation.

How to make St. Louis Ribs Step by Step

Prepare the vinegar mopping mixture: Mix ½ cup distilled white vinegar, ½ cup water, and ½ cup dry rub for pork together in a small bowl. Set aside for now.

Prep the ribs: Rinse the ribs under cool water to remove any bone chips from butchering and remove the membrane, if it is still intact. HERE is a great instructional video.

Dry brine the ribs: Season the ribs with salt like you would if they were served to you unsalted; about ¼ tsp per pound of ribs. Wrap each slab with plastic wrap and refrigerate 1-2 hours.

Season the ribs : After 1-2 hours, remove the ribs and liberally brush both with canola oil. Sprinkle 2 tbsp of the pork dry rub evenly over both sides of each slab of ribs, and wrap the ribs with plastic wrap.

Marinate the ribs: Place the ribs in the fridge for 8-24 hours.

Cook the ribs: Use a two-heat-zone grilling method. 225°F is the optimal temperature. Set up a kettle-style grill for slow, low cooking. Start by heating half a chimney of briquettes.

Bring ribs to room temperature: Remove the ribs from the fridge to warm to room temperature.

Get the grill ready : Once the briquettes are ready, pour them over the lower grate and against one side of the grill. “Bank” them up the side of the grill. Place 4 oz. of wood chips/chunks on top of the coals. Fill a stainless steel pan with 2 cups of water and set it on the cool side of the grate opposite the coals, and close the grill lid.

Preheat and clean grill : Adjust the intake damper on the bottom of the grill to get the temperature of the grill to 225°F before adding the ribs. Place the upper grate over the grills with the lift-up opening placed over the coals. Preheat the grill 5 minutes, then open it and clean and oil the upper grate.

Place water over coals: Place a stainless steel pan filled with 2 cups of water, on the grate, directly over the coals.

Place ribs on grill: Unwrap the ribs and place them, meaty side up, on the cool side of the grate opposite the pan of water. “Mop” the ribs with the Vinegar Mopping Mixture.

Cook the ribs: Place the lid on, with the vent over the ribs, and cook 30 minutes.

Add more wood chips : After 30 minutes, place another 4 oz. of wood chips/chunks directly onto the coals. Replace the lid and cook an additional 2½ hours.

If the temperature goes below 200°F, add 10 hot briquettes over the coals (as needed). Also, add additional water to the water pans, as needed.

Mop the ribs: After the ribs have cooked a total of 3 hours, “mop” the slabs with the Vinegar Mopping Mixture and turn them 180°. Do NOT flip them over. Close the lid and cook an additional 2 hours. Keep a close eye on the grill’s internal temperature and add more hot coals and water, if needed.

St. Louis Ribs being mopped on a grill. - 6

Add BBQ sauce : After 5 hours cooking time, heat another ½ chimney of briquettes. While the briquettes heat, take a peek at the ribs, and give the ribs the “bend test.” (Pick the meat up, with tongs, by one end to see if the meat will “break” or slightly tear apart. If it does, it’s ready). Transfer the ribs to a baking sheet to coat lightly with ¼ cup of your favorite BBQ sauce and to rest while the coals heat.

Place ribs on coals: Once the coals are hot, place a slab of ribs directly over the coals and cook 30 seconds on each side. Repeat with the second slab of ribs.

Cut and serve: Cut the ribs between the bones and serve.

How to Store

Store leftover St. Louis ribs in an airtight container in the refrigerator for up to 4 days. Reheat in a pan covered with aluminum foil in a 250°F oven until the meat reaches an internal temperature of 130-140°F.

Freeze St. Louis Ribs in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Ribs are the perfect summertime grilling food , and I serve them alongside my favorites, like potato salad , creamy coleslaw , or classic baked beans . If I’m preparing salad, I’ll usually go for a Caesar salad , or make a side of macaroni salad . If corn is in season, I’ll cook up some corn on the cob , or cornbread .

more rib recipes we love

Instant Pot Ribs

Crockpot Hawaiian Ribs

Air Fryer BBQ Ribs

Smoked Ribs

St. Louis Ribs (Grilled)

Equipment

Grill or Indoor Grill Pan
8 ounces Apple or hickory wood chips or chunks
Baking Sheet