Smoked St Louis Style Ribs - Kitchen Laughter

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Get ready to sink your teeth into these tender and juicy smoked St Louis Style Ribs out on your smoker in about two hours.

Contents hide 1 🐷 Ingredients 2 📝 Ingredient Notes 3 ⏲️ Equipment and Tools 4 🔥 Instructions 5 ❗ Recipe Tips and Tricks 6 🧑‍🍳 Storage and Reheating 7 Meal Prep 8 Additions and Substitutions 9 Serving Suggestions 10 🍖More Rib Recipes 11 ❓ Recipe FAQ 12 How to Make St Louis Style Ribs

When you open up the lid of the smoker, get ready for the whiff of rib-laced smoke to blast out into the air for all the neighbors to smell. Your phone will start ringing from the neighbors asking, “What are you cooking???”

I’ll teach you everything you need to know about how to make “pull off the bone” tender ribs that are extremely juicy. You’ll love the smoke ring, too!

🐷 Ingredients

St Louis Style Ribs | These rectangular spareribs come from the belly of the pig. The butcher will cut them to give the ribs more meat and leave off a lot of the excess cartilage. They can also be called back ribs, loin ribs, or riblets.

Rub for Ribs | We love the Best Rub for Ribs homemade mix, but use whatever one your family loves. It really is worth making your own. Simply mix the ingredients in a small bowl and it’s ready to use! All Purpose Rub or the Pulled Pork Rub are also fan favorites to give a try and mix it up a bit.

Sauce | You can never go wrong with Sweet Baby Ray’s, but I encourage you to use your favorite barbecue sauce, or if you are in a “let’s experiment” mood, give the Dr Pepper BBQ Sauce a try or Homemade Beer BBQ Sauce. If you plan to make these for tailgating, whip up the in season Pumpkin Bourbon BBQ Sauce.

📝 Ingredient Notes

When picking out the pork ribs, make sure you get a full rack. In addition to the full rack, we show you how to make the PORTIONS that are also sold, but just know that a lot of those are the end pieces that the butcher has to cut off to make the rectangular shape of the St. Louis ribs.

This leaves you with small pieces that don’t smoke evenly. It can be frustrating if you aren’t expecting that, and you end up wasting food you already paid for. Buy the portions with caution.

⏲️ Equipment and Tools

Smoker | All brands of smokers work for this ribs recipe. Calling all Big Green Egg, Traeger, Char Broil, Camp Chef, Masterbuilt or Weber users. Even a plain old charcoal grill gets the job done as long as it comes with a lid.

Wood Chips or Wood Chunks | Use the wood that you like. Reference our free Wood Smoking Cheat Sheet and our best wood for smoking ribs guide for great pairing suggestions. We chose mesquite this time as we wanted a hearty smoke flavor for these ribs.

🔥 Instructions

Step One: Remove the ribs from the refrigerator 20-30 minutes before starting to smoke. Use some paper towels to pat the ribs dry. Rub some yellow mustard on both sides of the ribs. This won’t leave a flavor, but it does serve as a binding agent so the rub sticks. Sprinkle with the rub of your choice and pat it into the ribs.

Step Two: Heat up the smoker to 250-275 over indirect heat. We love to use our homemade fire starters but use which ones you have. Lay the ribs BONE SIDE DOWN on the grate and smoke for about 90-120 minutes.

Step Three: It is your choice when you take them off. Anything over 165 degrees is safe, but they will become more tender the longer you wait. Use a thermometer or poke them with a fork. Poke early though, as they will go from hard to soft like butter back to hard (overcooked) if you aren’t careful.

Step Four: The photo above shows us spritzing the ribs. This is optional. Spritz with a little bit of apple juice or apple cider vinegar if you see the exterior is getting dry.

Step Five: Brush sauce on the last 10-15 minutes on both sides and allow it to gently cook and caramelize the sugars.

Note: If the ends are getting done a lot earlier, cut them off and remove them from the grill or they risk drying out and the meat may be wasted.

Instructions for Portions

We bought a large package of St. Louis Style portions from Costco. These are the trimmings from the ribs (and taste just as good!).

Step One: Remove the ribs from the refrigerator 20-30 minutes before starting to smoke. Follow the same steps as above to season.

Step Two: Cook as you would above, but check them much earlier if you have some rib tips in your packaging. They are going to smoke much faster and be ready earlier.

❗ Recipe Tips and Tricks

Baby Back Ribs vs. St Louis Ribs | These two are NOT the same St Louis style come from the belly of the pig and cut into a uniform rectangular shape and have a little bit more fat which makes them very tender.

Baby back ribs are taken from the back of the pig along the spine. These tend to be meaty and tender cuts. See more differences in our St Louis vs Baby Back Ribs guide.

Removing the membrane | Some butchers will sell ribs with the silver skin and excess fat already trimmed. During the slow smoking process, most of the membrane will render, protecting the meat from drying. It’s up to you if you want to remove it.

To do so, grip the corner of the membrane using a paper towel (it’s easier that way) and gently pull it off. Trim any excess fat using a sharp knife.

Temperature | The temp on the smoker can range from 250-275 degrees and you can find recipes all within that range. As with all smoking, the lower the temp, the slower it is going to cook. We like the lower temp to get a tender smoke with a nice smoke ring.

🧑‍🍳 Storage and Reheating

You might be wondering how long are ribs good in the fridge.

Store leftovers in the refrigerator for 3-5 days in a sealed container. But seriously, why on earth will you have leftovers? These will be gobbled up in no time flat!

Freeze in a sealed container that is freezer-safe for up to six months. If you plan to freeze for longer than one month, double-wrap the leftover ribs in heavy-duty aluminum foil (or vacuum seal them) to protect them from freezer burn.

Meal Prep

If planning to make a homemade rub or sauce, feel free to do that ahead of time. It will save time on the day of the smoke.

Additions and Substitutions

Try spritzing the exterior with apple juice or apple cider vinegar (we did in a couple spots) when you see some sections drying out.

Use the dry rub WITHOUT the mustard by sprinkling the dry rub all over the ribs and allow it to penetrate into the meat for about three hours prior to smoking.

Experiment with different dry rubs! This all-purpose dry rub for grilling is always good to have on hand, so make a larger batch if you can.

We used simple rub ingredients such as black pepper, kosher salt, brown sugar, sweet paprika, onion powder, garlic powder, and celery seed to make a universal BBQ rub that will complement any meat or veggie.

Optionally add some heat with some chili powder or cayenne pepper.

Use apple cider vinegar or even water as the binder for the dry rub to be activated. Olive oil can also be used.

Serving Suggestions

Besides a nice beer in a frosted mug, my favorite sides to serve with this are:

Smoked Potato Salad

Grilled Baked Beans

Smoked Fingerling Potatoes

Grilled Beer Corn on the Cob

Here are some more BBQ sides if you need more options for your backyard cookout!

🍖More Rib Recipes

Now that you learned how to smoke St Louis ribs, you might want to try other grilled or smoked rib recipes.

The intense smoke flavor is amazing but even a milder one works when you’re in a rush. These grilled St Louis style ribs are soo tasty and ready in about 2 hours!

Smoked baby back ribs are another feast-worthy BBQ recipe I’m sure your friends and family will love.

In our beef ribs vs pork ribs comparison, you’ll see that beef ribs are larger and take longer to cook compared to pork ribs. Even so, they have an incredibly rich taste worth trying if you have the time.

❓ Recipe FAQ

How do I know the ribs are done?

There are several ways. 1. If the meat is starting to pull away from the bone but doesn’t completely come apart. 2. Competition smokers use this easy technique: Pick up the rack with grilling tongs and if it bends down into an upside-down U, then they are done. 3. Look for an internal temperature of 185-190°F.

Does the 3-2-1 method work with St Louis Style Ribs?

Yes, it does. Start by heating up the smoker to 225°F and place the ribs on the grate for about 2.5 to 3 hours. Remove the ribs from the smoker and place the ribs on top of a large sheet of butcher paper. Add a couple tablespoons of butter and wrap up the ribs with the MEAT side down, away from the fold. Place back on the smoker for an additional 1.5-2 hours.Unwrap and add sauce. Place the ribs back on the smoker for an additional 30-60 minutes.

Why are my ribs too dry?

If the smoker gets too hot, you’re likely to end up with drier meat. Anytime the temperature gets closer to 300°F and higher, the meat has a higher chance of being overcooked and dry.Keeping the temp lower will help you to keep the most moist meat possible. If you are nervous, stick to a lower temp the first time you try these and shoot for 225°F.

How long does it take to smoke St Louis ribs at 225?

This is a low and slow smoke that will require 4-6 hours for the ribs to be done. Use this time as an approximation and always aim for an internal temperature of 185-190°F to make sure the ribs are fully cooked.

Can you smoke ribs without wrapping them in foil?

Yes! This is how we do it and they always turn out great! Smoking ribs directly on the grill grates will take a bit longer but leaving them unwrapped will allow them to absorb more smoke flavor.

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

How to Make St Louis Style Ribs

Succulent St Louis Style Ribs sprinkled with homemade dry rub and slathered with a thick BBQ sauce at the end that results in fall apart ribs that melt in your mouth. 5 from 5 votes Print Pin Rate Course: Main CourseCuisine: American Prep Time: 15 minutes minutesCook Time: 2 hours hoursTotal Time: 2 hours hours 15 minutes minutes Servings: 4 Calories: 780kcal Author: Jason

Equipment

• ▢ Smoker
• ▢ Wood Chips

Ingredients

• ▢ 1 rack St Louis Style Ribs whole rack
• ▢ ½ cup Dry Rub
• ▢ 1 cup BBQ Sauce
• ▢ Apple Cider Vinegar optional only to spritz if ribs get dry

Instructions

St Louis Style Ribs Whole Rack

• Remove the ribs from the refrigerator 20-30 minutes before starting to smoke. Use some paper towels to pat the ribs dry. Rub some yellow mustard over the ribs. This won't leave a flavor, but it does serve as a binding agent to allow the rub to stick. Sprinkle with the rub of your choice and pat it into the ribs.
• Heat up the smoker to 250-275° over indirect heat. Lay the ribs BONE SIDE DOWN on the grate and smoke for about 90-120 minutes.
• This is optional. Spritz with a little bit of apple juice or apple cider vinegar if you see the exterior is getting dry.
• It is your choice when you take them off. Anything over 165° is safe, but they will become more tender the longer you wait. Use a thermometer or poke them with a fork. Poke early though, as they will go from hard to soft like butter back to hard (overcooked) if you aren't careful.
• Brush sauce on the last 10-15 minutes on both sides and allow to gently cook and caramelize the sugars.

St Louis Style Ribs Portions

• Remove the ribs from the refrigerator 20-30 minutes before starting to smoke. Follow the same steps as above to season.
• Cook as you would above, but check them much earlier if you have some of those smaller end pieces in your packaging. They are going to smoke much faster and be ready earlier.

Notes

Baby Back vs. St Louis Ribs: These two are NOT the same. St Louis style come from the belly of the pig and cut into a uniform rectangular shape and have a little bit more fat which makes them very tender. Baby Back are taken from the back of the pig along the spine. These tend to be meaty and tender cuts of ribs. Portions: When using PORTIONS vs the entire rack, make sure to pull the thinner, smaller pieces off of the smoker much earlier than the thicker ones. This seems like common sense, but they are significantly smaller and will be done much earlier. They can be overcooked in no time if you aren’t watching. Temperature: The temp on the smoker can range from 250-300 degrees and you can find recipes all within that range. As with all smoking, the lower the temp, the slower it is going to cook. We like the lower temp to get a tender smoke with a nice smoke ring. When are Ribs Done: Three ways 1. If the meat is starting to pull away from the bone but doesn’t completely come apart. 2. Competition smokers use this easy technique: Pick up the rack with grilling tongs and if it bends down into an upside down U, then they are done. 3. Look for an internal temperature of 185-190°. Dry Ribs: If the smoker gets too hot, you’re likely to end up with drier meat. Anytime the temperature gets to be closer to 300 and higher, the meat has a higher chance of being overcooked and dry. Keeping the temp lower will help you to keep the most moist meat possible. If you are nervous, stick to a lower temp the first time you try these and shoot for 225. If Ribs Are Drying on Smoker: Try spritzing the exterior with apple juice or apple cider vinegar (we did in a couple spots) when you see some sections drying out. Don’t Like Mustard: Use the dry rub WITHOUT the mustard by sprinkling the dry rub all over the ribs and allow it to penetrate into the meat for about 3 hours prior to smoking. Alternative Binders for Dry Rub: Use apple cider vinegar or even water as the binder for the dry rub to be activated. Olive oil can also be used. Storage: Store leftovers in the refrigerator for up to three days in a sealed container. But seriously, why on earth will you have leftovers? These will be gobbled up in no time flat! Freezer Friendly: Freeze in a sealed container that is freezer safe for up to six months. If you plan to freeze for longer than one month, double wrap them (or vacuum seal) to protect from freezer burn.

Nutrition

Serving: 1g | Calories: 780kcal | Carbohydrates: 35g | Protein: 37g | Fat: 54g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 923mg | Potassium: 776mg | Fiber: 2g | Sugar: 24g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 6mg Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter! Jason Collins

Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)

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