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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

  • Trim any excess fat from the ribs and remove the membrane.
  • Combine the paprika, brown sugar, salt, black pepper, mustard powder, garlic powder, onion powder, and cayenne pepper.
  • Combine well, then transfer to a rub bottle or shaker.
  • Season the bone side of the ribs first, patting the rub to adhere. Flip and repeat on the meat side.

To Cook

  • Preheat the smoker to 250 degrees F (120 degrees C). Place the cherry wood chunks in to smoke.
  • Place the ribs in the smoker and cook for 1 hour.

Rib Wrap

  • Lay out two layers of foil. Sprinkle the brown sugar, drizzle the honey, and place the butter on the foil.
  • Lay the ribs meat‑side down on top of the mixture and wrap tightly.
  • Return the wrapped ribs to the smoker and cook for 90 minutes.

To Finish

  • Check the ribs for doneness using a toothpick, skewer, or probe thermometer, they should offer little to no resistance
  • Turn the ribs meat‑side up and fold the foil into a “boat.” Return to the smoker for 10 minutes to set the glaze.
  • Remove the ribs, rest for 10 minutes, then slice and serve.