Smoked St. Louis Ribs with Kansas City Molasses BBQ Sauce

Steps

1. Step 1

   Pat the ribs dry. Slide a butter knife under the thin white membrane on the bone side of each rack, grab it with a paper towel and peel it off. Trim any loose flaps of meat or big pockets of fat.

   15 min

   • 2 racks St. Louis-cut pork ribs (about 3 lb each)
2. Step 2

   Stir together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chili powder and cayenne. Rub the ribs all over with a thin coat of mustard (it just helps the rub stick), then sprinkle the rub generously over both sides and press it in. Let the ribs sit at room temperature while the smoker heats.

   15 min

   • 2 racks St. Louis-cut pork ribs (about 3 lb each)
   • 2 tbsp yellow mustard
   • 1/2 cup packed light brown sugar
   • 3 tbsp sweet paprika
   • 2 tbsp kosher salt
   • 1 tbsp coarse black pepper
   • 2 tsp garlic powder
   • 2 tsp onion powder
   • 1 tsp chili powder
   • 1/2 tsp cayenne pepper
3. Step 3

   Set up your smoker for 250°F with hickory or cherry wood. Put the ribs on bone side down, close the lid and smoke for 3 hours without opening it more than you have to. The ribs should be deep mahogany and the rub set, not tacky.

   3 hr, hands-off · 250°F

4. Step 4

   While the ribs smoke, make the sauce: melt the butter in a saucepan over medium heat, add the onion and garlic and cook until soft and fragrant, about 3 minutes. Stir in the ketchup, molasses, dark brown sugar, vinegar, Worcestershire, mustard, paprika and black pepper.

   8 min

   • 1 tbsp unsalted butter
   • 1/2 small yellow onion
   • 2 cloves garlic
   • 1 1/2 cups ketchup
   • 1/3 cup molasses (not blackstrap)
   • 1/4 cup packed dark brown sugar
   • 1/4 cup apple cider vinegar
   • 2 tbsp Worcestershire sauce
   • 1 tbsp yellow mustard
   • 2 tsp sweet paprika
   • 1/2 tsp black pepper
5. Step 5

   Turn the heat to low and simmer the sauce, stirring now and then, until it thickens enough to coat the back of a spoon, 25 to 30 minutes. Season with salt to taste and set aside. It will keep in the fridge for up to 2 weeks.

   30 min, hands-off

   • salt
6. Step 6

   Tear off two long double layers of heavy-duty foil. For each rack, lay down half the butter slices, drizzle with half the honey, then set the rack meat side down on top and pour half the apple juice around it. Wrap tightly so no steam escapes.

   10 min

   • 4 tbsp unsalted butter
   • 1/4 cup honey
   • 1/4 cup apple juice
7. Step 7

   Return the wrapped ribs to the smoker and cook for 2 hours, until the meat is tender and pulls back from the bones. To check, poke a toothpick between two bones through the foil: it should slide in like soft butter.

   2 hr, hands-off · 250°F

8. Step 8

   Carefully unwrap the ribs (the juices are hot) and put them back on the smoker meat side up. Brush with a thin coat of the sauce, close the lid for 10 minutes, then brush again and cook 10 to 15 minutes more, until the glaze is sticky and set and no longer wet to the touch.

   25 min · 250°F

9. Step 9

   Rest the ribs on a board for 10 minutes, then cut between the bones with a sharp knife. Serve with the remaining sauce on the side.

   10 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026