St Louis Style Smoked BBQ Ribs Whole30 Paleo Tessemae's

Smoked St. Louis Style BBQ Ribs with Tessemae's - Paleo

Sweet, sticky and a little spicy, these smoked St. Louis Style BBQ Ribs made using Tessemae's Sauces are fall-off-the-bone tender and finger lickin' good!

Course Dinner, Lunch
Cuisine American, BBQ
Keyword BBQ Ribs, paleo, whole30
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 1 rack of ribs


For the Ribs:

  • 1 rack St. Louis style or Baby Back Ribs
  • 2 tablespoons Tessemae’s Organic Yellow Mustard
  • 1/3 bottle Tessemae’s Matty’s Organic BBQ Sauce

For Uncle Ronny’s Magic Dust:

  • 2 tablespoons coconut sugar
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons kosher salt


For Uncle Ronny’s Magic Dust:

  1. Add all ingredients to a mixing bowl and stir to combine; set aside.

For the Ribs:

  1. Preheat Traeger to 225F. If using a conventional grill, setup a 2-zone fire for indirect heat.
  2. Pat ribs dry with paper towel and trim excess fat. Place the ribs meat-side down and use a paring knife to scrape off an edge of the membrane. Grab hold of the membrane with a piece of paper towel and slowly peel it back until it is all removed.
  3. Rub both sides of the ribs with Tessemae’s Organic Yellow Mustard and generously season with Uncle Ronny’s Magic Dust.
  4. Transfer ribs to Traeger, bone-side down. If using a conventional grill, place ribs over indirect heat. Cook for 3 hours.
  5. Remove ribs from grill and wrap with parchment paper. Follow by tightly wrapping with tin foil to hold the paper in place and prevent steam from escaping. Return wrapped ribs to Traeger or grill, bone-side down, and cook 2 hours at 225F.
  6. Remove ribs from grill and unwrap. Brush both sides with Tessemae’s Organic Matty’s BBQ Sauce and return to grill to cook for an additional hour. Lightly baste ribs with sauce every 20 minutes. Finish with a final coat of sauce and serve.

Recipe Notes

This recipe makes 1 rack of ribs. For additional racks, increase spice rub and sauce measurements but keep the same proportions.