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Flavorful Competition-Style Smoked St. Louis Ribs Recipe with Perfect Kansas City Glaze

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This recipe delivers tender, juicy St. Louis style pork ribs smoked low and slow, finished with a sticky, sweet, and tangy Kansas City-style glaze. Perfect for backyard cookouts or barbecue competitions.

Ingredients

Scale
  • 1 rack of St. Louis style pork ribs (about 2.5 to 3 lbs / 1.1 to 1.4 kg)
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • ½ cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Wood chips for smoking (hickory or applewood recommended) – optional
  • Yellow mustard (optional, to help rub stick)

Instructions

  1. Remove the silver skin (membrane) from the back of the ribs using a paper towel for grip (15 minutes).
  2. Optionally coat ribs lightly with yellow mustard. Combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl. Rub generously on both sides of ribs. Let sit at room temperature for 15-20 minutes (10 minutes).
  3. Preheat smoker or grill to 225°F (107°C). Add soaked wood chips to firebox or coals. Maintain steady temperature (15 minutes).
  4. Place ribs bone side down on smoker grate. Close lid and smoke for 2.5 to 3 hours, avoiding frequent lid opening.
  5. After about 3 hours, wrap ribs tightly in aluminum foil with a splash of apple juice or water inside. Return to smoker and cook for another hour at 225°F (107°C).
  6. While ribs are wrapped, combine ketchup, molasses, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper in a saucepan. Simmer gently for 5 minutes until slightly thickened, stirring occasionally.
  7. Remove ribs from foil carefully. Brush a generous layer of glaze on both sides. Return ribs to smoker for 30 minutes to set glaze and develop sticky finish.
  8. Let ribs rest for 10 minutes before slicing between the bones to lock in juices.

Notes

Keep smoker temperature steady at 225°F (107°C) for best results. Remove membrane for tender ribs. Wrap ribs in foil with apple juice or water to retain moisture (Texas crutch). Apply glaze only in the last 30 minutes to avoid burning. Use a spray bottle with apple cider vinegar to spritz ribs if they look dry. For gluten-free, verify Worcestershire sauce ingredients. Molasses can be swapped with honey or maple syrup for a lighter sweetness.

Nutrition

Keywords: St. Louis ribs, smoked ribs, Kansas City glaze, barbecue, smoked pork ribs, competition style ribs, smoked paprika, backyard barbecue

Find it online: https://dahliadishes.com/flavorful-competition-style-smoked-st-louis-ribs-recipe-with-perfect-kansas-city-glaze/