St. Louis Spare Ribs from Lucille's Smokehouse BBQ feature tender, smoky pork ribs generously coated with a rich, tangy barbecue sauce, served with a side of pickles and baked beans, offering a mouthwatering blend of savory and sweet flavors with a succulent, fall-off-the-bone texture.
Equipments
- Smoker or grill
- Charcoal or wood chips
- Rib rack (optional)
- Tongs
- Basting brush
- Meat thermometer
- Aluminum foil
- Baking sheet or tray
- Mixing bowl
- Saucepan (for barbecue sauce)
- Knife
- Cutting board
- Serving platter
- Small bowls (for pickles and baked beans)
- Ladle or spoon (for baked beans)
Ingredients
- 2 racks St. Louis-style pork spare ribs
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1/2 cup apple juice
- 1/2 cup apple cider vinegar
- 2 cups barbecue sauce (store-bought or homemade)
- 1/2 cup dill pickle chips
- 3 cups baked beans
When preparing St. Louis Spare Ribs, using a combination of smoked paprika, chili powder, and cayenne pepper ensures a well-balanced smoky and spicy flavor profile that closely mimics the authentic taste. Kosher salt and brown sugar are essential for achieving the perfect dry rub that enhances the tenderness and caramelization of the ribs during smoking. Using apple juice and apple cider vinegar as a baste helps maintain moisture and adds a subtle tanginess to the meat. Ensure you have a reliable meat thermometer to cook the ribs to the ideal temperature of 195degF for fall-off-the-bone tenderness. Your homemade or store-bought barbecue sauce should complement the dry rub with a rich, tangy flavor, similar to the St. Louis Spare Ribs from Lucille's Smokehouse BBQ copycat menu.
Instructions
- Remove membrane from ribs and pat dry.
- Mix kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, chili powder, and cayenne pepper in a mixing bowl to make the dry rub.
- Coat ribs evenly with dry rub.
- Cover and refrigerate ribs for at least 1 hour (or overnight).
- Preheat smoker or grill to 250°F (120°C), set up for indirect heat, and add charcoal or wood chips for smoke.
- Place ribs on rib rack or directly on grill grates, bone side down.
- Smoke ribs for 2 hours.
- Combine apple juice and apple cider vinegar in a spray bottle.
- Spray ribs with juice-vinegar mixture every 45 minutes.
- After 2 hours, wrap ribs in aluminum foil and pour a little of the juice-vinegar mixture inside the foil; seal tightly.
- Place wrapped ribs back in smoker/grill and cook for an additional 2 hours.
- Unwrap ribs and return to smoker/grill.
- Baste ribs with barbecue sauce using a basting brush.
- Continue smoking, uncovered, for 30-60 minutes until ribs are tender and sauce is set.
- Check internal temperature (should reach about 195°F/90°C).
- Remove ribs from smoker, let rest briefly.
- Slice ribs on cutting board.
- Arrange ribs on serving platter.
- Serve with dill pickle chips in a small bowl.
- Ladle baked beans into a separate small bowl.
- Serve immediately.
Substitution
St. Louis Spare Ribs from Lucille's Smokehouse BBQ can be recreated by substituting pork spare ribs with baby back ribs if you prefer a leaner cut, though cooking times will need adjustment. If you lack a smoker, a grill set up for indirect heat with soaked wood chips can impart a similar smoky flavor. Apple juice and apple cider vinegar in the marinade can be swapped with other fruit juices or vinegars like white grape juice or white vinegar to maintain acidity and sweetness. When using store-bought barbecue sauce, choosing one with a balanced sweet and tangy profile closer to Lucille's signature sauce will enhance authenticity. Your meat thermometer is essential for ensuring ribs reach the perfect internal temperature of 195-203degF for tender, fall-off-the-bone texture.
Tips
Make sure to remove the membrane from the back of the ribs to ensure tenderness and better smoke absorption. Maintain a consistent smoker or grill temperature of 250degF (120degC) for even cooking and proper smoke infusion. Spray the ribs every 45 minutes with the apple juice and cider vinegar mixture to keep them moist and enhance flavor. Use a meat thermometer to verify the internal temperature reaches about 195degF (90degC), ensuring your ribs are perfectly tender and safe to eat.
Nutritions
St. Louis Spare Ribs from Lucille's Smokehouse BBQ deliver a protein-rich meal, as pork ribs are an excellent source of high-quality protein essential for muscle repair and growth. The flavorful rub contributes antioxidants and trace minerals from spices like paprika, black pepper, and chili powder. Your meal also provides iron, zinc, and B vitamins important for energy metabolism and immune function. Complementing the ribs with baked beans adds dietary fiber and plant-based protein, while pickles offer probiotics that support digestive health.
Storage
Store your cooked St. Louis Spare Ribs in an airtight container or tightly wrapped aluminum foil to maintain moisture and flavor. Refrigerate them promptly within two hours of cooking, and consume within 3-4 days for optimal freshness. For longer storage, freeze the ribs wrapped in foil and placed in a freezer bag; they will keep well for up to 3 months.
Variation or Alternatives
You can substitute apple juice and cider vinegar with white wine or pineapple juice to introduce a subtle fruity tang to the ribs. For an extra smoky flavor, try using hickory or mesquite wood chips during the smoking process instead of charcoal alone. Consider swapping baked beans for grilled corn on the cob or coleslaw to add a crunchy, fresh side contrast. If you prefer a spicier profile, mix hot sauce into your barbecue sauce before basting.
Allergies
St. Louis Spare Ribs from Lucille's Smokehouse BBQ contain pork, which may trigger allergies in individuals sensitive to pork products. The barbecue sauce often includes ingredients like apple cider vinegar, brown sugar, and spices such as garlic and onion powder, which could cause reactions in those with related allergies. You should carefully check for any specific allergenic ingredients in the barbecue sauce and baked beans before enjoying this dish.
Why this recipe?
The St. Louis Spare Ribs at Lucille's Smokehouse BBQ stand out for their perfect balance of smoky flavor and tender texture, achieved through a slow-smoking process with expertly blended spices. Each rack is meticulously prepared to deliver a juicy, fall-off-the-bone experience that highlights the rich, savory taste profile unique to Lucille's. You'll find the ribs paired with signature sauces and sides that enhance every bite, making this dish a favorite among barbecue enthusiasts. Attempting a copycat recipe allows you to recreate that authentic, mouthwatering flavor in your own kitchen, capturing the essence of Kansas City-style barbecue.