Farmstead Hertiage BBQ Ribs


Farmstead is one of our favorite California restaurants and makes some of the very best smoked ribs around.


A Kentucky native, Chef Stephen began his culinary career at one of the best restaurants in Mississippi, City Grocery, working with Chef John Currence. Building on his Southern roots, Stephen brings his own ingredient-driven approach to Farmstead’s American farmhouse cooking which utilizes the organic produce, grass-fed beef, eggs, and olive oils from Long Meadow Ranch and other local artisanal producers. Chef Steven shared his BBQ ribs recipe with us last summer.

You will need:

Two Spare or St Louis Rib Slabs

For The Rub:
Makes ¼ cup
2 tablespoons of Paprika
2 tablespoons Brown Sugar
1 tablespoon Salt
1 tablespoon ground Cumin
1 tablespoon Black Pepper
1 tablespoon Chili Powder

1.     Stir all the rub ingredients together in a bowl

2.     Throw ¼ cup of special rub on the ribs

3.     Strap the ribs in the smoker

4.     Smoke them for 3-3.5 hours at 225 degrees
Chef Stephen uses a 100% wood-fired J&R oiler pit using mostly oak and cherry wood (the smoker is almost the size of a minivan!)

5.     The ribs are ready to be removed from the smoker when you feel the meat is tender and it begins to fall off the bone

Once the ribs come out of the smoker, he kisses them on the wood grill for just a few minutes and brushes them with BBQ sauce


Farmstead Restaurant
738 Main Street, St. Helena, CA
(707) 963-9181


About Janani Lee

After completing her BA degree in Dance and Religious Studies at Wesleyan University, Janani spent time farming and working in kitchens in California and Hawaii. In May 2013 she graduated from NYU with a masters in Food Studies with a focus on Food Systems. She is interested in urban farming, arts education, and food policy.