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Slow-Smoked St. Louis Style BBQ Ribs

Thanks to Pigs Eatin’ Ribs, a small corner of Northern Michigan’s food scene has edged its way toward the savory succulence of southern-style barbecue. Try their ridiculously delicious recipes:


  • 1 cup kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons dry mustard powder
  • ¾ cup packed brown sugar
  • 1 cup Spanish paprika
  • ¼ cup garlic powder
  • ¼ cup onion powder
  • 4 slabs St. Louis cut pork ribs


Pre-heat smoker to 225 degrees. Thoroughly combine first 7 ingredients (the dry rub in a small mixing bowl. Liberally coat rib slabs with dry rub on both sides and cook in smoker for 4-6 hours until meat is tender and falling off the bone. Remove ribs from smoker, brush with a favorite sauce and serve.

Serves 6–8.