Name: Smoked St Louis Pork Ribs
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Ingredients: 1 rack St Louis pork ribs ((about 3 1/3 pounds | 1 1/2kg)); 4 tablespoons sweet paprika; 3 tablespoons brown sugar; 2 tablespoons kosher salt; 1 tablespoon ground black pepper; 2 teaspoons mustard powder; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1/4 teaspoon cayenne pepper; 3 tablespoons unsalted butter; 3 tablespoons honey; 4 tablespoons brown sugar

Smoked St. Louis ribs are a classic BBQ choice known for their rich flavor, juicy texture, and perfect meat-to-bone ratio. What sets St. Louis ribs apart from other pork rib cuts is their slightly higher fat content, which renders during the smoking process, keeping the meat moist and flavorful while developing a tender bite.

The magic of this recipe begins with a homemade dry rub featuring brown sugar, sweet paprika, garlic powder, and a subtle kick of cayenne pepper. The rub coats the ribs and forms a deep, flavorful bark as they smoke over several hours. This recipe also calls for wrapping in foil with brown sugar, honey, and butter.

Smoked St. Louis ribs are more than just a BBQ meal. They are a celebration of the craft of barbecue. Once cooked, the ribs can be served with your favorite BBQ sides, such as beans, cornbread, slaw, or macaroni and cheese.

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Close up of cut ribs on a wooden chopping board.

Ribs should be cooked so a probe has no resistance, and they cut cleanly, but not soft enough to fall off the bone.

Ribs cooking in a kettle grill using an indirect cooking method.

The ribs can be smoked by any smoker. The photo and video use a kettle grill with a snake method set-up.

Full rack of cooked ribs resting on a wooden chopping board.

These ribs, photographed, are served with just a rub, but if desired a glaze can be added to the final cooking step.

Smoked St Louis Pork Ribs Recipe

Dean Schumann

reviews

St Louis style ribs are cooked on a kettle grill with a homemade rub and wrapped to keep moist.

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Preparation 1

Cook 3

Ready in 4

Servings

CourseMain Dish

InfluenceNorth American

DifficultySeasoned

MethodSmoke

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Ingredients

1 rack St Louis pork ribs (about 3 ⅓ pounds | 1 1/2kg)

Pork Rub

4 tablespoons sweet paprika
3 tablespoons brown sugar
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon cayenne pepper

Rib Wrap

3 tablespoons unsalted butter
3 tablespoons honey
4 tablespoons brown sugar

Equipment

smoker
2 chunks cherry wood

Directions

Pork Rub

Prepare the ribs by trimming any excess fat and removing the membrane.
Combine the paprika, brown sugar, salt, black pepper, mustard powder, garlic powder, onion powder, and cayenne pepper.
Combine well, then place in a rub bottle.
Sprinkle the rub on the inside bone side, then pat. Flip nad repeat on the meat side of the rib.

To Cook

Prepare the smoker to a temperature 120 degrees F (50 degrees C). Place the wood chunks in to smoke.
Add the racks of ribs and cook for one hour.

Rib Wrap

Lay out two layers of foil, then sprinkle with the brown sugar, honey, and add the butter.
Lay the ribs in the foil, meat side down, and wrap tightly.
Return to the smoker and cook for another 90 minutes.

To Finish

Test the ribs with a toothpick, skewer, or probe thermometer for no resistance.
Turn the ribs over so they are meat side up and fold the foil over to create a boat. Return to the smoker for 10 minutes.
Remove the ribs and let them rest for 10 minutes, then slice and serve.

Nutritional Information

Calories: 760kcalCarbohydrates: 27gProtein: 35gFat: 57gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 188mgSodium: 2511mgPotassium: 695mgFiber: 2gSugar: 23gVitamin A: 2514IUVitamin C: 0.4mgCalcium: 68mgIron: 3mg