Salt-And-Pepper BBQ Ribs | Missouri | Pork Ribs, Black Pepper, Smoked Paprika

I’ve perfected Missouri’s classic salt-and-pepper BBQ ribs, drawing from 19th-century Southern roots where pork ribs get a simple rub of black pepper and smoked paprika for that smoky kick. I’ll start by coating the ribs with oil, salt, and seasonings, then wrap them in bacon and cook at 275°F until tender. It’s all about enhancing natural flavors with resourcefulness. Stick around for the full recipe details and tips.

History

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Salt and Pepper BBQ Ribs trace their origins to the American South in the 19th century, evolving from indigenous and African American grilling techniques that emphasized simple seasonings to enhance meat’s natural flavors.

Culturally, this dish reflects a blend of resourcefulness and community gatherings in barbecue traditions, symbolizing hospitality and shared meals.

Regional variations, such as the dry-rub styles in Texas or the lighter pepper-focused versions in the Midwest, highlight local ingredients and preferences, underscoring the dish’s adaptability and regional pride.

Traditionally, it’s served at summer barbecues, holidays like the 4th of July, and family events, where it fosters social bonds and celebrates American culinary heritage.

Ingredients

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– Alright, let’s kick things off with the star of the show – those pork ribs themselves.

Because what would Salt and Pepper BBQ Ribs be without a solid foundation, right?

We’re talking about 2 racks of baby back ribs or spare ribs, roughly 4 to 5 pounds total, the kind that promise tender, juicy bites with just a hint of that smoky edge you crave on a lazy afternoon grill session.

– Now, salt – oh, the simple magic maker here, you know, that everyday table salt or maybe kosher for a bit of flair, about 2 to 3 tablespoons to sprinkle generously over everything;

It’s the unsung hero that wakes up those flavors without overcomplicating things, making you wonder how something so basic can turn ordinary into mouthwatering.

– Pepper, fresh-ground if you’re in the mood to play chef, let’s say 1 to 2 tablespoons of the coarse variety, because who doesn’t enjoy that peppery kick that lingers just a touch,

Adding a playful zing to balance the salt and keep the whole dish feeling light and lively, almost like it’s winking at you from the plate.

– And hey, don’t overlook this fun twist – 8 slices of thick-cut bacon**, about 1 pound in total, where uncured or applewood-smoked** options bring in that extra layer of smoky depth;

It’s like sneaking in a secret ingredient that says, “Why not add a little more savoriness to the party?” even if it makes you pause and chuckle at how bacon seems to show up everywhere these days.

– A splash of oil for rubbing it all in, perhaps 2 tablespoons of neutral oil like vegetable or canola, because ribs need a little help to get that perfect sear,

Turning what could be dry into something glossy and inviting without stealing the spotlight from the salt and pepper duo.

– Maybe a squeeze of fresh lemon or a dash of garlic powder, if you’re feeling adventurous, say 1 lemon juiced or 1 teaspoon of garlic powder,

As a subtle nod to keeping things simple yet elevated; it’s that optional flair that whispers, “Hey, let’s not overdo it, but a little extra never hurts,” especially when you’re aiming for that classic BBQ vibe with a modern twist.

Cooking Steps

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Let’s jump into the fun part of making those Salt and Pepper BBQ Ribs, where a few simple steps turn everyday ingredients into something that feels like a backyard celebration.

First, you’ll want to start with your 2 racks of baby back ribs or spare ribs, about 4 to 5 pounds total, giving them a good rubdown with 2 tablespoons of neutral oil like vegetable or canola to help that seasoning stick and create a nice, crispy exterior.

Once that’s done, sprinkle on 2 to 3 tablespoons of salt and 1 to 2 tablespoons of fresh-ground pepper, coating every nook and cranny so the flavors really sink in, because who wouldn’t want ribs that whisper promises of smoky goodness with every bite?

Now, for the cooking magic, lay out 8 slices of thick-cut bacon—about 1 pound total, maybe opting for that applewood-smoked variety for an extra flavor punch—to wrap around or drape over the ribs like a cozy blanket.

Preheat your grill or oven to around 275°F, place the ribs on the grill grates or a baking sheet, and let them cook low and slow for about 2 to 3 hours, flipping halfway through to achieve even charring.

Keep an eye on things, adding a bit of optional garlic powder or a squeeze from 1 juiced lemon if you’re in the mood for that extra zing, as the bacon renders its fat and the salt and pepper work their simple charm to keep everything juicy and balanced.

Finally, once the ribs reach that tender, pull-apart stage—think a meat thermometer hitting 190°F internally—pull them off the heat.

Let them rest for 10 minutes under loose foil, allowing those flavors to settle in like old friends catching up.

You might chuckle at how something as straightforward as salt and pepper, paired with bacon’s sneaky smokiness, can elevate a meal without a fuss, making you feel like a grill master even on a quiet evening.

Oh, and don’t forget to slice between the bones for serving, because nothing beats that first savory pull that makes your mouth water just right.

Tips and Variations

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When it comes to tweaking those Salt and Pepper BBQ Ribs, you might start by playing with the bacon—think swapping in uncured or applewood-smoked slices for that extra smoky depth, which can turn a simple wrap into a flavor adventure that makes your taste buds sit up and take notice, you know?

For a lighter twist, try using just 6 slices instead of the full 8 to cut down on richness without losing that cozy blanket effect, or if you’re feeling bold, add a sprinkle of smoked paprika alongside the salt and pepper for a subtle kick that whispers of more without overwhelming the stars of the show.

And here’s a little tip, because who hasn’t eyed their spice rack wondering about extras, go ahead and experiment with a dash of garlic powder on the ribs before wrapping, but don’t overdo it—balance is key, or you might end up with a dish that’s all talk and no harmony, leaving you chuckling at your own spice misadventures.

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