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Smoker Recipes

Smoked St. Louis Ribs

St. Louis ribs cooked low and slow, then finished with a light glaze of BBQ sauce.

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Finished St. Louis ribs with a BBQ sauce glaze, ready to serve
PrepAbout 15 min
CookAbout 6 hr
Smoker225 to 250 F
Ready atAbout 200 F, probe tender

My Personal Notes

Don't get in a hurry with these. Ribs can't be hurried or they won't taste great. I've learned this from my own experience.

Don't use a heavy pepper seasoning; most people won't enjoy that much pepper on ribs. If you use a rub you prefer, don't cake it on, but don't leave the coating too thin, either. Around 170 F, the ribs should start to look wet again as the fat breaks down.

There are plenty of recipes out there, including the 3-2-1 method, but I prefer to cook these low and slow. They take about six hours and come out just right for me every time.

Printable recipe

Smoked St. Louis Ribs

Serves about 4 per slabPellet smoker225 to 250 FAbout 6 hr

Ingredients

  • 1 to 2 slabs St. Louis ribs (about 3.5 to 4 pounds each)
  • Mustard, enough to lightly coat both sides
  • Your favorite rib seasoning, or the mix below
  • BBQ sauce, enough for a thin glaze

Simple rib seasoning (per slab)

  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 teaspoon dehydrated onion
  • 1 teaspoon dehydrated garlic

These amounts coat one large slab on both sides. Double the seasoning if cooking two slabs.

Smoker Method

  1. Set the smoker to 225 to 250 F. Let it come up to temperature while you prepare the ribs.
  2. Turn the ribs bone-side up. Use a dull knife to loosen the thin membrane over a middle bone, then grip it with a paper towel and peel it off completely.
  3. With the bone side still facing up, coat the ribs lightly with mustard and add half the seasoning. Flip them, coat the top with mustard, and add the remaining seasoning.
  4. Place the ribs bone-side down in the smoker and close the lid. Leave them for at least 3 to 4 hours before checking the internal temperature between the bones.
  5. After that, check every 30 to 45 minutes. Cook until the thickest part reaches about 200 F and an instant-read thermometer slides in and out easily.
  6. About 15 minutes before removing the ribs, brush on a thin layer of your favorite BBQ sauce.
  7. Remove the ribs from the smoker, cover loosely with foil, and rest for about 15 minutes. Cut into your preferred portions and serve.

From the smoker

Freshly seasoned St. Louis ribs on the smoker grate
Freshly seasoned and ready for a long, slow cook.
St. Louis ribs at about 190 F, before BBQ sauce is added
About 190 F, just before the sauce glaze.

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