Smoked St. Louis Style Ribs are savory, tender, flavorful, and the easiest and arguably the best part of the BBQ/smoking world.
My recipe is super simple and the end result is a wonderfully tender, full-of-flavor rib that will leave everyone wanting more. You don't have to be a pit master. Don't be scared. We gonna do this together and it's gonna be great!
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It's summertime and what is summer without a backyard bbq. I just can't imagine. The weather is warm and cooking outside is just part of the fun. These smoked St. Louis Style Ribs are the perfect recipe for this time of year!
This Smoked St. Louis Style Ribs Recipe are the perfect BBQ recipe to serve anytime of year and for any skill level! Do not be intimidated. Cooking ribs is a really simple task. Does it take awhile? Yes. Is is worth it? 100%.
Tips and Tricks
- Use a paper towel to grip the membrane on the ribs. It makes the removal much easier.
- Finish the ribs in the oven. After 4 hours or so in the smoker, the ribs will just start to dry out. Wrap them in butcher paper and finish the cooking in the oven for the most moist, tender result.
- After cooking and resting, simply slice the ribs in between the bones for serving.
Substitutions and Variations
- If you do not have a smoker, you can do this recipe in the oven. Just set it to 250°F and carry on with the recipe as written.
- Make the ribs spicy by using your favorite spicy seasoning blend or by adding a little cayenne to your spice blend.
- If you like a sweeter rib, add brown sugar to your taste to the seasoning blend and mustard mixture.
The Rib Temperature Debate
There are two main schools of thought when it comes to the final temperature on ribs. Competition circles tend to go for a more 'bite tender" temp. This ranges from 195°-200°. Bite tender is honestly not my favorite. I like my ribs "fall apart" tender and "melt- in-yo-mouth-tender". That temperature is about 200°-203°.
As long as you get to 195°, you'll have great ribs. You just need to decide which level of tender you prefer. This is truly a "you do you, boo" situation.
BBQ Sauce Options
BBQ sauce is a very personal thing. I don't love a super sweet sauce, but prefer something more savory with more tang.
I've got two recipes for you to try, one is a classic BBQ sauce and tomato-based. The other is a mustard-based sauce. Both absolutely incredible.
Homemade BBQ Sauce - It's quick and easy and a more classic approach to a BBQ sauce. It's the one you will see in the pictures on this post. I love it so much!
Carolina Mustard BBQ Sauce - If you've never tried a mustard-based sauce, this is your sign. It's tangy and savory and such a fun twist on a classic sauce! With smoked St. Louis style ribs, it's incredible!
Try them both and I promise you'll find your new favorite BBQ sauce!
Smoked St. Louis Style Ribs Recipe
Equipment
- smoker If you don't have a smoker, use your oven.
Ingredients
- 1 rack St. Louis style spare ribs
- 3-4 tablespoon bbq sauce
- 2-3 tablespoon yellow mustard
- 2-3 tablespoon all-purpose seasoning
Instructions
- Preheat your smoker to 250°.
- Using a paper towel, grip and remove the membrane from the bone side of the ribs.
- Using a pastry brush, smear the mustard over the ribs and then sprinkle your seasoning all over so that it is evenly coated.
- Place the ribs in the smoker meat side up and allow them to smoke undisturbed for 1 hour. After an hour, give them a healthy spritz, splash, and/or squirt of the apple juice/vinegar mixture. See notes below.
- Let them smoke for another 30 minutes and repeat this spritz, splash, squirt step. The ribs need 3 hours total in the smoker with 5 or so additions of the spray/spritz/splash.
- Once the ribs have had 3 hours in the smoker, it's time to finish them in the oven.
- Grab your BBQ sauce of choice (mine is excellent), and lightly brush the sauce over the ribs. Using either pink butcher paper or foil, wrap the ribs well. You don't want any leakage here.
- Place the wrapped ribs, meat side down, onto a baking sheet and put them into a 250° oven. To finish the ribs, plan on at least an additional 3 hours. See notes below for temperatures.
- Once the ribs have reached your desired temperature, it's time to let them rest 15-20 minutes. Slice, serve, and enjoy!
Notes
Nutrition
Frequently Asked Questions
What are St. Louis Style Ribs?
Unlike a baby back rib, St. Louis style ribs are flatter and more straight. Because of their shape, they can cook more evenly and can brown a bit easier. They are also meatier, fattier, and just better in my opinion.
Is this recipe gluten and/or dairy-free?
Yes and yes! No need to worry about either of those pesky dietary concerns here.
How long will it take to smoke ribs?
In general, plan for at least 7-8 hours. It's not all hands on time, but it will take awhile.
Should I smoke the ribs at 225°F or 250°F?
In my opinion, 250°F is the sweet spot. If you smoke at a lower temp, it will take longer and you will run the risk of your ribs drying out. No one wants to gnaw on a dry rib.
Do I have to rest the ribs?
Yes. You do. You've gone this long to make the best ribs you can do, let them rest 15-20 minutes after cooking for the best result.
What kind of wood is the best for this recipe?
This is totally up to you and is very subjective. I do not like an overly harsh smoke flavor, so I tend to lean towards a blend of wood chips or pellets. Woods like hickory and mesquite tend to be a bit stronger while fruit woods like cherry or apple are more mild. Experiment and find your favorite!
Serving Ideas
If backyard bbq season isn't exciting, I don't know what is. If you need ideas on what to serve with these smoked St. Louis style ribs or other wonderful dishes to bring to your next get together, I got you!
Potato Salad - It's wonderfully creamy, tangy, and the perfect side for bbq. If you think you don't like potato salad, you haven't tried mine!
Creamy Coleslaw - The flavor is incredible and it comes together in minutes. If you're looking for light and crunchy, this is the side dish for you!
Instant Pot Pinto Beans - We can't do bbq without beans! This recipe is as simple as they come and the beans are perfect everytime!
Cornbread or Beer Bread - Both classic bread options for backyard bbq, both delicious!
Mexican Street Corn Salad - A fun side dish idea for these smoked St. Louis style ribs! The flavor is fantastic and it's so very simple!
Dill Pickle Pasta Salad - I love, love this one! It's my favorite pasta salad recipe to date! You've got to try this fun spin on a classic!
Pimento Cheese - As Southern as an appetizer as you can get, you've got to try my version! It's absolutely wonderful1
Storage and Reheating Instructions
The leftover smoked St. Louis style ribs, should you have any, will stay good in the fridge for up to 3 days. To reheat, simply cover with a damp paper towel and heat in small increments in the microwave until warm.
After smoking, you can also store the wrapped ribs in a good quality cooler to keep warm until you're ready to serve.
Freezing Instructions: Wrap full, cooled racks in plastic wrap and then add a layer of foil. Freeze for up to 3 months. When ready, slowly thaw out in the fridge.
Thank you!
I am so incredibly happy that you are here! I hope you try my Smoked St. Louis Style Ribs recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Jim Thomas says
These ribs are fantastic! Followed the recipe and they came out perfect!
Rufus says
Thanks so much for letting me know! Have a wonderful day!