how to cook st. louis ribs on charcoal grill

Learn how we cook St. Louis ribs on a charcoal grill. This easy low-and-slow method creates tender, juicy ribs with incredible flavor.

We’re a charcoal grill kind of family, and while I sometimes wish we had a gas grill because it’s a little easier, the flavor from a charcoal grill just can’t be beat. We love making St. Louis ribs this way, adding a handful or two of wood chips for smoky BBQ flavor without needing a smoker.

The ribs cook low and slow until they’re tender and juicy, with a flavorful crust on the outside. It’s our favorite way to make ribs at home. I like to serve them with a side of air fryer French fries and homemade coleslaw.

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.

ingredients for grilled st louis ribs

St. Louis style ribs are pretty hands-off and don’t need much when they’re doing their thing on the grill. I like to coat them with my homemade sugar-free dry rub, but any rib seasoning you enjoy will work.

Many rib recipes call for a layer of yellow mustard before adding the seasoning. While mustard can help the rub adhere to the meat, I don’t find it necessary for St. Louis ribs. Since these ribs have more fat than baby back ribs and are cooked low and slow, they stay tender and flavorful without it. I’ve used mustard in the past, and you certainly can if you’d like, but I don’t notice a significant difference either way.

I typically serve these ribs without barbecue sauce and let the smoky flavor and dry rub shine. If you prefer saucy ribs, brush on your favorite BBQ sauce during the last 15–30 minutes of cooking.

• 1 rack St. Louis style ribs: Trimmed with the membrane removed.
• Dry rub for ribs: My homemade sugar-free rib rub or your favorite store-bought seasoning blend.
• Wood chips (optional): For extra smoky flavor.
• BBQ sauce (optional): Brush on during the last 15–30 minutes of cooking.

What wood chips are best for ribs?

Hickory, apple, cherry, and pecan wood chips all pair well with pork ribs. Hickory provides a stronger smoky flavor, while apple and cherry offer a milder sweetness.

how to cook ribs on charcoal grill

The key to tender St. Louis ribs is cooking them low and slow over indirect heat. If you’re new to charcoal grilling, check out my charcoal grilling guide to learn how to set up your grill for indirect cooking. Maintain a temperature between 250-300°F throughout the cook. For extra smoky flavor, toss a handful or two of wood chips onto the coals. The ribs cook away from the direct heat over a drip pan and are wrapped in foil later in the cooking process to help them become fall-apart tender without drying out.

A wireless meat thermometer is also helpful for monitoring the grill temperature without lifting the lid too often.

What’s the best way to reheat ribs?

For the best texture, place St, Louis ribs in a baking dish, add a splash of water or broth, cover tightly with foil, and reheat in a 275°F oven until warmed through, about 20–30 minutes.

how to cook st. louis ribs on charcoal grill

Learn how to cook St. Louis style ribs on a charcoal grill. This easy low-and-slow method creates tender, juicy ribs with incredible flavor every single time. Optional to use wood chips.

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Prep Time: 15 minutes minutes

Cook Time: 4 hours hours 20 minutes minutes

Total Time: 4 hours hours 35 minutes minutes

Servings: 4

Calories: 370kcal

Author: Nichole Crews

Ingredients

• 1 rack St. Louis style pork ribs
• 2-3 tablespoons rib rub (dry rub) - homemade or store-bought
• 1 /2-1 cup bbq sauce – optional - see notes
• 1-2 handfuls wood chips – optional - see notes

Instructions

• Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs. Sprinkle both sides ribs with your favorite rib rub mix. 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. see notes on using wood chips for a smokier flavor.
• 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.

Notes

If you’d like to add wood chips for a smoky flavor without a smoker, add 1-2 small handfuls over direct heat (coals).

I prefer Kingsford Professional briquettes for this recipe (usually I can only find this at Costco seasonally) because they seem to burn longer and maintain a more consistent temperature, but use whatever charcoal briquettes you prefer.

If using bbq sauce: baste ribs using a brush and coat for the last 15-30 minutes of cooking on the grill

• nutrition info is for 4ish-ounces of meat from St. Louis-style Ribs using my sugar-free rib rub and does not include bbq sauce macros.

Nutrition

Serving: 4ounces | Calories: 370kcal | Carbohydrates: 5g | Protein: 20g | Fat: 20g

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