Go Back
–+ servings
smoked st. louis style ribs, sliced

Smoked St. Louis Style Ribs Recipe

This Smoked St Louis Style Ribs Recipe is simple to make, even easier to enjoy, and is the perfect BBQ recipe to serve anytime of year!
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 6 servings
Calories: 618kcal
Author: Ruth Truett

Equipment

Ingredients

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

Mix half apple cider vinegar and half apple juice for the rib spritz. 
If you don't have a smoker, use a 250° oven and follow the recipe instructions as written. 
RIB TEMPERATURE
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.

 

 

Nutrition

Serving: 1serving | Calories: 618kcal | Carbohydrates: 4g | Protein: 34g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 173mg | Sodium: 321mg | Potassium: 552mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 2mg
Tried this recipe?Let us know how it was!