Barbecue St. Louis Style-Cut Pork Spare Ribs

Low & Slow Smoker Cooker Recipe

Chef Paul Kirk submitted this recipe to us. He said “I’m not sure where I got this recipe, it has Tuffy Stone’s name on is so I’m assuming that it is his “Tuffy Stone’s Competition Ribs”. I made a few tweaks to fit with my flavor profile. It came out great so thank you Tuffy!

Methods of Cooking this Recipe

Chef Paul Kirk smokes these barbecue ribs low and slow on his Lang BBQ Smokers. He uses local hardwood.

Low & Slow smoker cooker recipes

5 from 1 reviews
Barbecue Ribs
Prep time
Cook time
Total time
This recipe includes a RUB, SAUCE, and Low & Slow smoker cooking.
Recipe type: All American
Cuisine: Barbecue
Serves: 4-6
  • ---- RIBS
  • 2 slabs St. Louis cut pork spareribs, approximately 3 lb. each
  • ---- RUB
  • ½ cup DRIED light brown sugar
  • ¼ cup sweet paprika
  • 1 tablespoon chili powder
  • 1 tablespoon granulated onion
  • 1tablespoon granulated garlic
  • 1 tablespoon cayenne
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • ¼ cup canola oil
  • ---- SAUCE
  • 3 cups ketchup
  • 1 cup dark brown sugar
  • ¾ cup distilled white vinegar
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 tablespoon sweet paprika
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • ½ teaspoon cayenne
  • ½ teaspoon ground black pepper
  • ½ cup clover or light honey
  • 2 teaspoons apple cider vinegar
  • ½ cup apple juice
  • 8 tablespoons unsalted butter, melted
  • ¼ cup light brown sugar
  2. to dry brown sugar, put in on a cookie sheet and air dry it for 2 to 3 hours, mixing it every 30 to 45 minutes until it’s dry. Sift before using
  3. ---- RUB
  4. Mix the dried brown sugar, paprika, chili powder, granulated onion, and granulated garlic, cayenne, salt, and pepper in a bowl.
  5. Brush the ribs with canola oil and place on a baking sheet
  6. Sprinkle the ribs with the rub and let it sit for 1 hour
  7. ---- BBQ SAUCE
  8. Whisk together ketchup, sugar, vinegar, molasses, Worcestershire, chili powder, paprika, onion and garlic powders, cayenne, pepper, and ¾ cup water in a 4-qt. sauce pan.
  9. Bring to a simmer over medium heat, stirring until thickened for about 20 minutes.
  10. Remove sauce pan from heat.
  11. Measure 1 cup into a bowl (and reserve the remaining sauce for serving time)
  12. In the bowl, stir in ¼ cup honey and the apple cider vinegar. Set aside.
  13. Pour apple juice into a spray bottle. Set aside.
  14. ---- PREPARE your SMOKER
  15. Fire up your smoker cooker and maintain a temperature of 225°-275° degrees F.
  16. Place ribs on the grill with the meat side up and spray ribs with apple juice every 30 minutes for 3 hours.
  17. Remove ribs from grill and transfer to 2 large stacked sheets of foil. Drizzle butter, honey, and sugar evenly over both sides of ribs. Turn ribs meat side up and close the foil around ribs. Return to grill and cook for 2 hours.
  18. Uncover ribs and discard foil. Return ribs to grill and cook, basting with sauce after 30 minutes, until the tip of a small knife slips easily in and out of the meat, about 1 hour.
  19. Serve with remaining sauce.


4 Replies to “Barbecue St. Louis Style-Cut Pork Spare Ribs”

  1. Is the 1 tablespoon of cayenne pepper the right amount of rub in the barbecue ribs recipe? I thought it was a possible misprint and would be about 1 teaspoon.

Leave a Reply

Your email address will not be published. Required fields are marked *


Security Code * Time limit is exhausted. Please reload the CAPTCHA.