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beer-brined st.louis-style ribs

beer-brined st.louis-style ribs

Beer Brined St.Louis-Style Ribs are juicy and tender, perfect for summer! Brined in beer which helps cut the cook time in half.
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
brine time: 12 hours
Servings: 4
Calories: 400kcal


  • 1 rack St. Louis Style Ribs, membrane removed
  • 1 12-ounce bottle dark, strong beer, such as IPA or stout

  • 1/4 cup paprika
  • 1 tablespoon cayenne pepper
  • 2 tablespoons fresh ground pepper
  • 3 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons Kosher salt
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


Brine the ribs:

  • To a shallow baking dish (9x13 suggested), place rack of St. Louis Style Ribs and pour beer over rack of ribs. Brine in the refrigerator for at least 12 hours, up to 4 days. About 30 minutes before you’re ready to grill, pull the ribs out of the refrigerator to come to room temperature for more even grilling. 

Homemade dry rub (optional):

  • To a ramekin or small mixing bowl, whisk all spices together using a fork. Set aside. Can be made in advance and stored in pantry, covered, 2 days in advance.

Grill the ribs over indirect heat:

  • After ribs have come to room temperature (about 30 minutes), remove membrane, which is attached to the underside of the rack of ribs. Discard brine and season very liberally with your favorite rib rub, if using. Wrap ribs in heavy duty aluminum foil.
  • If you're using charcoal, light your coals and pile them all onto one side of the grill, leaving the other side empty. The empty side is the side you'll cook over indirect heat, at 350-400 degrees F. Cook for 90 minutes (45-minutes per side).
  • After you cook your ribs over indirect heat for 90-minutes, you'll remove your St. Louis-Style Ribs from the foil packet and grill over direct heat (directly over hot coals or flames) for one hour (30 minutes on each side).
  • Start testing for doneness at the one-hour mark – once the meat begins to pull away from the bones. This is easy to do with a fork. You also can twist a rib bone a little bit; you should feel it give easily but not fall apart from the meat. Allow ribs to rest for 10 minutes, before cutting and serving.


Serving: 4ounces | Calories: 400kcal | Carbohydrates: 5g | Protein: 20g | Fat: 32g | Fiber: 1g
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