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Flavorful Smoked St Louis Ribs Recipe with Easy Homemade Cola Chipotle Glaze

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Tender and juicy St Louis style pork ribs smoked low and slow, finished with a sticky, sweet, and smoky homemade cola chipotle glaze that balances heat and caramelized flavor.

Ingredients

Scale
  • 1 rack of St Louis style pork ribs (about 2–3 pounds / 900–1350 g)
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 1 cup cola (regular or diet, full sugar preferred)
  • 2 tablespoons chipotle peppers in adobo sauce, finely chopped
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced
  • Salt to taste

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a paper towel for grip.
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar to make a dry rub.
  3. Rub the dry rub mixture all over both sides of the ribs, pressing it in firmly. Let rest at room temperature.
  4. In a small saucepan, combine cola, chopped chipotle peppers, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and minced garlic.
  5. Bring the glaze mixture to a gentle boil over medium heat, then reduce heat and simmer until thickened to a syrupy consistency, about 15-20 minutes. Stir occasionally.
  6. Preheat smoker to 225°F (107°C). Add soaked wood chips for smoke flavor if using charcoal.
  7. Place ribs bone side down on the smoker rack and smoke for about 2.5 hours, maintaining temperature and smoke.
  8. After 2.5 hours, wrap ribs tightly in aluminum foil, brush a generous layer of cola chipotle glaze on the meat side, and return to smoker for 1 hour.
  9. Remove ribs from foil carefully, place back on smoker, brush another layer of glaze on top, and smoke unwrapped for 30 more minutes to set glaze and develop bark.
  10. Let ribs rest for 10 minutes before slicing between the bones and serving.

Notes

Use a cola brand you enjoy drinking for best glaze flavor. Remove the membrane for better rub penetration and tenderness. Maintain steady 225°F temperature. Apply glaze during last hour wrapped and finish unwrapped to avoid burning. Hickory or applewood wood chips recommended for smoke flavor. For gluten-free, verify Worcestershire sauce or substitute with tamari. Leftovers store up to 3 days refrigerated or 3 months frozen.

Nutrition

Keywords: smoked ribs, St Louis ribs, cola chipotle glaze, barbecue, smoked pork ribs, homemade glaze, backyard cookout, smoky ribs

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