Skip to main content New<> this month
Get the Allrecipes magazine

Traditional Rub for St. Louis Ribs

Rated as 4.71 out of 5 Stars

"A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs."
Added to shopping list. Go to shopping list.


4 h 40 m servings 1098
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
  2. Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
  3. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  4. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.


  • Recipe by BBQ Pit Master, Moe Cason.

Nutrition Facts

Per Serving: 1098 calories; 85.2 23.8 56.6 276 1583 Full nutrition

Explore more


Read all reviews 13
Most helpful
Most positive
Least positive

I normally do NOT make changes to a recipe without first making it as is. That being said, I was cooking for my parents, and my father needs to watch his salt intake. I saw 1 Tablespoon, and imm...

I did not make any changes with the exception of not using the Apple juice. I did cook it for four hours on the grill with the meat side down and never turning at all. Wrapped in aluminum foil ...

This recipe is very close to my own. I, however, love a sweet, thick honey glaze on my ribs, applied the last 10-15 minutes, back on the grill, using indirect heat. Either way, you can't lose wi...

We loved this rub. I did cut the salt back to two teaspoons, added a tsp. cayenne pepper, and 1/2 tsp. of black pepper to the rub mix since my hubby likes it spicy. If I make these again, I wou...

These were awesome! I followed the recipe almost (lol) I did take others advice and only used two teaspoons of salt. I added black pepper and cayenne to the recipe. Used smoker and did not use i...

My family loved the flavor of this rub. I used an alternate preparation however. I placed the ribs in my electric pressure cooker and added enough water to cover and added the spice rub along w...

This was yummy but just a bit too salty for our taste. I did these on indirect heat on my gas grill with perfect results. Next time I will cut the salt by half....and there will be a next time :)

I made a few changes , first I added hot chili flakes, second I increased paprika but also made it smoked paprika. Otherwise this rub is great on ribs and pork chops.

Awesome rub, I am saving it for future use. Followed the ingredients to a "T" but did the 3-2-1 method for rib smoking. They were fantastic. The rub paired well with "Sweet Baby Ray's Hickory ...