Rams are in town, time to eat some RIBS!

St Louis Style Ribs

This week we invite the St Lois Rams into Raymond James Stadium.   St Louis Style BBQ kind of gets lost in the shuffle between Kansas City and Memphis.  Pork spare ribs are definitely the most famous of St Louis’ barbeque.  These ribs are different from most areas because of the areas sweet BBQ sauce.  These ribs fall off the bone and are super easy to make.  I invite you all to try your hands at this very good rib recipe and if you can’t make them, come try them at the tailgate.


  • 1-(2-3 lb)rack of pork spare ribs
  • Water soaked hickory logs or wood chips
  • Dry Rub (recipe follows)
  • St Louis Style BBQ Sauce (recipe follows)
  • Spray bottle with apple juice or apple brine if available

Dry Rub

  • ¼ cup paprika
  • ¼ cup brown sugar
  • 3 tablespoons fresh ground black pepper
  • 3 tablespoons salt
  • 3 tablespoons cocoa powder
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cayenne powder
  • 1 tablespoon cumin
  • 1 teaspoon coriander

St Louis Style BBQ Sauce

  • 3 cups ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 1 small onion, minced
  • 3 cloves garlic, minced


Wash ribs in cold water and pat dry.  Once ribs are dry, remove membrane from back of ribs.  Mix all dry rub ingredients together in a bowl.  Thoroughly coat the ribs with the dry rub.  After the ribs are coated, wrap with plastic wrap and refrigerate overnight.

For the sauce, mix the ingredients in a medium saucepan. Simmer the sauce for about 15 minutes to combine all the flavors.  Stir and put to the side or refrigerate until needed.

The next day heat the smoker or indirect grill to 225 to 250 degrees F. Add soaked wood chips to the fire as needed to create the perfect smoking environment.  Place the ribs in the smoker.  Cook the ribs for about 2-3 hours or until they reach a temperature of 190 degrees.  Spray the ribs with the apple juice every 15-20 minutes to help keep moist.  Once ribs reach temperature remove them and double wrap them in aluminum foil.

Once you reach your tailgate spot, heat a grill for medium-high direct heat.  Remove the ribs from the foil and place on the grill. Using a basting brush, baste the ribs with the St Louis Style BBQ sauce.  Thoroughly coat both sides of ribs while grilling.  Grill each side for 5-6 minutes or until the sauce begins to caramelize.  Remove ribs from grill and allow to cool for 15 minutes.  Using a good knife carve the ribs into desired portions.

*This recipe yields 4 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Tailgate with attitude.”

Chef Red


A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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