Grilled St. Louis Style Ribs with Butter & Tallow Glaze Recipe
June 15, 2026 • 0 comments
Tender, fall-off-the-bone ribs brushed with a savory butter and tallow glaze. These St. Louis-style ribs are coated in a smoky spice blend with hints of maple and Worcestershire, then slow-grilled until the meat pulls back from the bone. The glaze caramelizes into a rich, flavorful bark that's smoky, slightly sweet, and absolutely worth the wait.
- Prep Time:
- Cook Time:
- Servings: 2-3
Ingredients
- (3-3.5lb) St. Louis Style Ribs
- (4 Tbsp, melted) Raw Salted Butter for Cats & Dogs, 12OZ
- (1 Tbsp) Beef Tallow, 1 Quart
- (1-1/2 Tbsp) Smoked Paprika
- (1 tsp) Garlic Powder
- (1 tsp) Onion Powder
- (1/2 tsp) Black Pepper
- (1 tsp) Sea Salt
- (1/2 tsp) Mustard Powder
- (1/2 tsp) Dried Thyme
- (1 tsp) Maple Syrup (or Raw Honey)
- (1-2 tsp) Worcestershire Sauce
- (a pinch - optional) Cayenne
Directions
- Pat the ribs very dry with a paper towel.
- In a small bowl, mix the melted butter, beef tallow, and all other glaze ingredients while warm so the fats stay liquid.
- Brush a generous layer of the sauce over both sides of the ribs and let them sit for 20 minutes.
- Prepare your grill for indirect heat, aiming for a temperature between 275°F and 300°F.
- Place the ribs on the cool side of the grill (not directly over the flames) and close the lid.
- Brush another layer of the sauce onto the ribs every 45 minutes. This creates a beautiful, savory bark.
- After about 2.5 to 3 hours, or when the meat has pulled back slightly from the bone, move the ribs to the hot side of the grill.
- Sear for 1–2 minutes per side to caramelize the fats and syrup for a charred finish.
- Remove from the grill and let the ribs rest for 10 minutes before slicing.
