Make the best St. Louis ribs with this easy sugar-free dry rub recipe. A flavorful blend of simple pantry spices perfect for grilling, smoking, or baking ribs.
Do you know how ridiculously easy it is to smoke ribs on the grill? This has always been Jason’s specialty, but lately I’ve been stepping in when the mood strikes. All you really need is a little patience while the grill does its thing low and slow – but beyond that, it’s pretty simple.
I like to let the ribs shine with just a little help from my sugar-free dry rub seasoning for ribs. It’s the same rub I use for crockpot pulled pork, just adjusted for St. Louis ribs; really any kind of pork ribs.
spice rub for pork ribs
You only need a handful of dried spices and a rack of ribs to make this sugar-free rib rub – no brown sugar, no hidden sweeteners, and no complicated blends.
This is a simple, pantry-staple seasoning that lets the ribs shine while still giving you that smoky, savory BBQ flavor you expect from a great dry rub. It’s the same base I use for pulled pork, just tweaked for St. Louis ribs, works great on just about any pork cut, even pork chops.
How to Use This Dry Rub on St. Louis Ribs
This rib rub is Jason’s recipe, and he’s been making it ever since we bought our first house – and finally had a backyard for a grill (in 2014). We originally made it with brown sugar, but after testing it without, we both agreed it didn’t need it.
This sugar-free rib rub delivers plenty of smoky, savory flavor all on its own, and we’ve been using it that way for over a decade!
St. Louis ribs are a little meatier and fattier than baby back ribs, so they’re perfect for cooking low and slow. As they cook, the dry rub caramelizes, the fat renders, and the ribs become fall-apart tender.
- Make the rib rub: mix the spices together and store the rib rub in a mason jar or any airtight container for up to 3 months. Keep it in a cool, dry place, such as the pantry, until you’re ready to use it.
- Season the ribs: generously sprinkle the dry rub over both sides of the St. Louis-style ribs, gently pressing it into the meat. There’s no need for mustard or any other binder – the seasoning will stick to the ribs just fine on its own.
- Cook the ribs: place the ribs meaty-side down over a drip pan. Close the grill and cook for 2 hours. A wireless meat thermometer can be helpful for monitoring the grill temperature without lifting the lid.
- Wrap and finish cooking: Carefully remove the ribs from the grill and double-wrap the rack in heavy-duty aluminum foil. Return the wrapped ribs to the grill and continue cooking until the meat is very tender, about 2½ to 3 hours more.
What to Serve with St. Louis Ribs
- I like to serve with homemade coleslaw, air fryer French fries and corn on the cob for an easy summer dinner.
- When we’re hosting friends, I’ll make a batch of southern deviled eggs, potato salad, homemade pickles and a side salad to round out the menu.
how to make St. Louis-style Ribs with a (sugar-free) dry rub
Ingredients
- 1/4 cup paprika
- 3 tablespoons garlic powder
- 3 tablespoons Kosher salt
- 2 tablespoons black pepper - fresh cracked, suggested
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 rack St. Louis-Style Spareribs
Instructions
- About one hour before you plan to start grilling, make the rub: In a bowl, combine all dry spices. Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs. Sprinkle both sides ribs with the rub. Set aside at room temperature for one hour.
- Preheat the grill for indirect cooking at 250 to 300 degrees F.
- Place the ribs, meaty side down, over a drip pan, close the grill, and cook for 2 hours.
- Remove ribs from the grill. Double-wrap rack of ribs in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook until very tender, 2½ to 3 hours more.
- Remove from grill, and allow to cool. Cut into slabs of 3-4 and serve.
Nutrition
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I absolutely love this dry rub. I am not a big fan of BBQ sauce. If I decide it want a little sweet I drizzle a little honey on my ribs.
Love to hear this, Candace! I use the same rub for my crockpot pulled pork and only sometimes also add a drizzle of BBQ sauce.
Is there a way to make these in the oven? We tried them on the grill and they were great! But we no longer have access to a grill and I would love to make them again!
Hi Katherine! I am so glad you enjoyed. We make ribs in the oven as well sometimes (or slow-cooker) and cook them low and slow. I’d still follow prep instructions from this original recipe (with the rub), and then bake at 300F in either a shallow baking dish or large baking sheet with baking rack – to keep crisp (I’d recommend a baking dish, but if you don’t have one big enough, baking sheet is fine). Bake 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out. Feel free to email me ([email protected]) with questions/feedback!
When I do my ribs in the oven, I use my broiler pan and fill the bottom of the pan with water. It keeps the ribs moist and very tender.
Is it possible to cook the ribs in the oven? We live where it’s going to be below freezing for the game Sunday….any suggestions?
Hi Diane! Yes, of course! I will email you a separate recipe for making these ribs in the oven – thanks!
I’ve never tried a dry rub with ribs before but this is inspiring me to do it. They look sooo good!
They were so so easy, Krista!
Yum, these look so good!! I haven’t had a lot of dry rubbed ribs in my life, but I could definitely handle making these. Have a great weekend, Nichole!
Meg, these are SO easy! Let me know if you try em’ – Happy Weekend!
Ribs are on my summer bucket list, but I haven’t taken the plunge yet. Thanks for the inspiration!
This was actually my first attempt at grilling ribs for summer and I was surprised how easy they were to make! I can imagine you could come up with some amazing spice or sauce, Erin!
Yum!! These ribs look so good.
Yum! I’m just going to come visit you so I can eat all of this delish food you’re always blogging about 😉
Haha, come on down – we’re always eating well 😉
As a St. Louisan, I have to say that St. Louis style is always the way to go! 🙂 Thanks for the recipe.
Oh Yes!! I am heating up the Green Egg this weekend!
This whole post has me drooling! Def using that rub recipe next time we make ribs. My mom and brother are the rib masters in the family!
This rub is so easy! I wish I was better at grilling, but at least Jason is 🙂
I love ribs! They are the perfect summer time dish!
I’m glad you agree, friend!
I am making this rub this afternoon! I am always looking for recipes like this so it’s perfect! 🙂 Thanks for sharing.
What a great idea to give them as gifts! Ribs are a must at BBQ’s!
These ribs were sooo good!