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

Smoked St Louis Pork Ribs Recipe

Dean Schumann
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St Louis style ribs are cooked on a kettle grill with a homemade rub and wrapped to keep moist.
Preparation 1 hour
Cook 3 hours
Ready in 4 hours
Servings 6
CourseMain Dish
InfluenceNorth American
DifficultySeasoned
MethodSmoke

Ingredients

  • 1 rack St Louis pork ribs (about 3 1/3 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.