Smoked St. Louis-Style Ribs

Course: Entree

Cuisine: American / BBQ

Prep Time: 15

Cook Time: 5 15

Resting time: 10

Total Time: 5 40

Servings:

Calories: 658kcal

Author: Kris Longwell

These ribs are the real deal. If you can, make the pork rub and BBQ sauce from scratch. Click the links for authentic recipes. We call this the 3-2-1 technique, but, in reality, it's more of the 2:45-1:45-0:45 technique. But, you get the gist. If you don't have a smoker, you can follow this recipe on the grill (maintain a 225°F temperature) or in the oven at 225°F.

Print Recipe

Equipment

1 Smoker
5 oz wood chips hickory, pecan, mesquite, oak
aluminum foil heavy duty

Ingredients

2 racks St. Louis-style ribs spare ribs
Kosher salt
1 cup yellow mustard
1 cup pork rub
8 tablespoon unsalted butter
1 cup brown sugar preferably dark
1½ cups BBQ sauce plus extra for serving

Instructions

Prep your smoker with the wood chips. Place a pan of water on the lower rack.
Liberally salt the ribs all over with salt. Place on a smoker rack (or racks) and place in the fridge (on a baking pan or pans) for 1 to 2 hours, or overnight.
2 racks St. Louis-style ribs, Kosher salt
Remove the ribs from the fridge and slather mustard all over the tops and bottoms of the ribs. Liberally sprinkle the rub all over the ribs (they should be fully coated).
1 cup yellow mustard, 1 cup pork rub
Place the ribs in the smoker and turn the heat to 225°F. Smoke for 2 hours and 45 minutes.
Tear off two pieces of foil that are large enough to wrap up each rack of ribs. Place four pads of butter on each piece of foil. Sprinkle a half cup of the brown sugar over the butter on each rack (total of 1 cup of sugar).
8 tablespoon unsalted butter, 1 cup brown sugar
Carefully bring the ribs from the smoker and place them (meat side down) on top of the butter. Bring the sides of the foil up around the ribs and gently make a seal on the top and the sides. Return the ribs to the smoker for another 1 hour and 45 minutes.
Make the BBQ sauce at this point, if you haven't already done so.
Bring the ribs in foil into the kitchen and place them on a baking sheet. Carefully remove the foil and any accumulated juices and melted butter. Place the ribs, meat side up, back on the grates. Liberally brush BBQ over the tops of the ribs. Return the ribs to the smoker for another 45 minutes.
1½ cups BBQ sauce
Remove the ribs and let rest for 10 minutes before slicing. Serve at once with extra BBQ sauce for passing at the table.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

You can substitute baby back ribs. Ask your butcher to remove the membrane on the bottom side of the ribs. Take off an additional 30 minutes of cooking for each stage.

Leftovers will keep covered in the fridge for up to 5 days. Reheat in a low-temperature oven (225°F) until heated through.

Nutrition

Thank You! https://gethealth.info/smoked-st-louis-style-ribs/%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-37349":{"type":"food","name":"Smoked St. Louis-Style Ribs","slug":"wprm-smoked-st-louis-style-ribs","image_url":"https:\/\/howtofeedaloon.com\/wp-content\/uploads\/2024\/09\/Smoked-St-Louis-style-Ribs-IG.jpg","rating":{"count":0,"total":0,"average":0,"type":{"comment":0,"no_comment":0,"user":0},"user":0},"ingredients":[{"uid":0,"amount":"2","unit":"racks","name":"St. Louis-style ribs","notes":"spare ribs","link":{"url":"","nofollow":"default"},"unit_id":24367,"id":24699,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"2","unit":"racks","unitParsed":"racks"}}},{"uid":1,"amount":"","unit":"","name":"Kosher salt","notes":"","link":{"url":"","nofollow":"default"},"id":4288,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"","unit":"","unitParsed":""}}},{"uid":2,"amount":"1","unit":"cup","name":"yellow mustard","notes":"","link":{"url":"","nofollow":"default"},"unit_id":23259,"id":16409,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"cup","unitParsed":"cup"}}},{"uid":3,"amount":"1","unit":"cup","name":"pork rub","notes":"","link":{"url":"https:\/\/howtofeedaloon.com\/best-pork-rub\/","nofollow":"default"},"unit_id":23259,"id":24700,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"cup","unitParsed":"cup"}}},{"uid":4,"amount":"8","unit":"tbsp","name":"unsalted butter","notes":"","link":{"url":"","nofollow":"default"},"unit_id":23263,"id":3386,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"8","unit":"tbsp","unitParsed":"tbsp"}}},{"uid":5,"amount":"1","unit":"cup","name":"brown sugar","notes":"preferably dark","link":{"url":"","nofollow":"default"},"unit_id":23259,"id":7171,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"cup","unitParsed":"cup"}}},{"uid":6,"amount":"1\u00bd","unit":"cups","name":"BBQ sauce","notes":"plus extra for serving","link":{"url":"https:\/\/howtofeedaloon.com\/easy-bbq-sauce\/","nofollow":"default"},"unit_id":23258,"id":5704,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\u00bd","unit":"cups","unitParsed":"cups"}}}],"originalServings":"4","originalServingsParsed":4,"currentServings":"4","currentServingsParsed":4,"currentServingsFormatted":"4","currentServingsMultiplier":1,"originalSystem":1,"currentSystem":1,"unitSystems":[1],"originalAdvancedServings":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"currentAdvancedServings":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"collection":{"type":"recipe","recipeId":37349,"name":"Smoked St. Louis-Style Ribs","image":"https:\/\/howtofeedaloon.com\/wp-content\/uploads\/2024\/09\/Smoked-St-Louis-style-Ribs-IG-360x360.jpg","servings":4,"servingsUnit":"","parent_id":"37337","parent_url":"https:\/\/howtofeedaloon.com\/smoked-st-louis-style-ribs\/"}}}