Fire up the BBQ with these Sweet & Spicy Dry-Rubbed St. Louis Ribs. This recipe combines the rich flavors of Cattleman's Grill 8 Second Ride Carne Asada Seasoning and Plowboys Yardbird Rub, enhanced by a drizzle of spicy chili olive oil. The result is a harmonious blend of sweetness and heat that will tantalize your taste buds.
WHAT YOU'LL LOVE
- No sauce required: The double-rub combination of Cattleman's Grill 8 Second Ride and Plowboys Yardbird builds enough sweet-savory complexity on the crust that these ribs are completely satisfying on their own.
- Chile oil makes the difference: A light coat of Chile Colonial Infused Spicy Oil before the rubs goes on adds a subtle, fruity heat that you can't get from a dry seasoning alone — it blooms the spices and helps the crust set.
- True low-and-slow results: Three hours unwrapped builds the bark, then 1.5 hours wrapped in foil tenderizes the meat to the bone — the full 4.5-hour timeline is what produces ribs that actually pull clean from the bone.
- Dead simple technique: No spritzing, no basting, no sauce window — season, smoke, wrap, rest. It's a straightforward method that consistently delivers competition-quality results.
Sweet & Spicy Dry-Rubbed St. Louis Ribs
Tom Jackson
Rated 4.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
4
Prep Time
45 minutes
Cook Time
4 hours 35 minutes
Calories
430
Perfect for summer cookouts or weekend gatherings, these ribs offer a delightful balance of flavors without the need for sauce. The dry rub creates a flavorful crust, while the slow cooking process ensures tender, juicy meat that falls off the bone. Whether you're a seasoned pitmaster or a backyard grilling enthusiast, this recipe is sure to impress.
Ingredients
- Ribs of choice (in this case we did St. Louis trimmed spare ribs)
-
Cattleman's Grill 8 Second Ride Carne Asada Seasoning
-
Plowboys Yardbird Rub
-
Chile Colonial Infused Spicy Oil
-
Firebug Grilling Sauce Hot BBQ Sauce (Optional)
Directions
Prepare the Ribs:
Remove the membrane from the bone side of the ribs using a paper towel for grip.
Trim any excess fat.
Season the Ribs:
Lightly coat both sides of the ribs with spicy chili olive oil.
Evenly apply Plowboys Yardbird Rub and Cattleman's Grill 8 Second Ride Carne Asada Seasoning to both sides.
Let the ribs sit at room temperature for 30 minutes to allow the flavors to meld.
Preheat the Grill:
Set your grill to 250°F, preparing it for indirect cooking.
Cook the Ribs:
Place the ribs on the grill, bone side down.
Smoke for 3 hours.
Wrap and Continue Cooking:
After 3 hours, wrap the ribs in aluminum foil and return them to the grill.
Cook for an additional 1.5 hours.
Rest and Serve:
Remove the ribs from the grill and let them rest, still wrapped, for 15 minutes.
Unwrap, slice between the bones, and serve.
Recipe Note
Recipe FAQ
Can I use baby back ribs instead of St. Louis–style?
Yes, but reduce the cook time. Baby backs are smaller and thinner — smoke unwrapped for 2–2.5 hours, then wrap for 1–1.5 hours. The same rub and oil combination works perfectly; just watch the internal temp and probe for tenderness rather than going purely by the clock.
Is removing the membrane really necessary?
Yes. The membrane on the bone side is a tough silverskin that stays rubbery no matter how long you cook. It also blocks the rub from penetrating the meat from the bottom. Use a paper towel for grip, grab a corner, and pull it off in one sheet before seasoning.
Why coat the ribs with chili oil before the rub?
The oil does two things: it acts as a binder that helps the dry rub adhere evenly, and it carries the chile flavor into the meat rather than just sitting on the surface. It also adds a layer of fat that helps develop the crust during the smoke. Don't skip it or substitute with a neutral oil — you'll lose the heat and fruitiness that makes this recipe distinctive.
How do I know when the ribs are done?
The bend test is the most reliable method — pick up the rack with tongs at one end and it should bend 45–90 degrees and show surface cracks in the bark. A probe or toothpick should slide into the meat between the bones with zero resistance. Internal temp at this point is typically 195°F–203°F, though tenderness is the real indicator, not temperature alone.
Can I make these indoors?
3 out of 5 — Works indoors with adjustments. Bake at 250°F on a rack over a foil-lined sheet pan, following the same timing — 3 hours uncovered, then 1.5 hours wrapped tightly in foil. You'll get good bark and tender meat, but the smoke flavor and live-fire character won't be there. Finish under the broiler for 2–3 minutes after unwrapping to help re-crisp the crust.
Recipe Highlights
Double rub strategy — sweet on top of savory: Plowboys Yardbird brings brown sugar sweetness and mild heat; Cattleman's 8 Second Ride adds citrus, cumin, and a bolder savory backbone. Applied together after the chili oil, the two rubs layer into a more complex crust than either produces alone.
30-minute room temperature rest before smoking: Letting the seasoned ribs sit at room temp while the smoker preheats allows the rub to begin breaking down the surface fat and drawing moisture to the exterior — this helps the bark set faster once the ribs hit the smoke.
Bone side down the entire first phase: Cooking bone side down for the full 3-hour smoke protects the meat from the direct heat radiating off the grates and allows the fat to render downward through the meat rather than dripping away. Don't flip.
Wrap tight, rest wrapped: When wrapping in foil after 3 hours, seal it tightly to trap all the rendered fat and steam — this is what pushes the ribs past the stall and tenderizes the connective tissue in the final 1.5 hours. The 15-minute rest still wrapped after pulling from the grill lets the juices redistribute before slicing.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 430
- Carbs
- 23 grams
- Protein
- 29 grams
- Fat
- 24 grams
- Sodium
- 1091 milligrams
