St. Louis-style ribs are a meatier and more delicious version of baby back ribs, so we asked an expert for tips on smoking ...

Season the ribs the night before to infuse even more flavor into our succulent centerpiece. Ingredients: 1 (4 to 5 lb.) rack St. Louis-style ribs 1 tsp. smoked paprika 1 tsp. onion powder 1 tsp.

While it's perfect for St. Louis-style ribs, this versatile rub can also be used on other cuts of pork, chicken, or even ...

Pit master Guy Wilkinson was loading his hickory smoker with 150 slabs of St. Louis-style ribs. He can serve 400 to 500 racks of ribs a day, he said. Most vendors have two smokers to keep up with ...