St. Louis Smoked Ribs
Slow-smoked St. Louis ribs with deep bark, authentic smoke flavor, and tender bite-through texture. Spritzed with apple juice, wrapped for moisture, and finished with an optional glaze.
Equipment
- Offset smoker
- Spray bottle
- Heavy-duty aluminum foil or butcher paper
- Tongs
- Small mixing bowl
- Butter knife
- Paper towels
Ingredients
Ribs
- 2 racks St. Louis ribs 3–3½ pounds each
Binder
- 2 tablespoons yellow mustard
Dry Rub
- ¼ cup brown sugar
- ¼ cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon mustard powder
- ½ teaspoon cayenne pepper
Spritz
- 1 cup apple juice
- ¼ cup apple cider vinegar
Wrap Stage
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- 2 tablespoons brown sugar
Optional Glaze
- ½ cup warmed barbecue sauce
Instructions
Instructions
- Preheat smoker to 225–250°F using oak, hickory, cherry, or a hardwood and lump charcoal blend.
- Remove the membrane from the bone side of 2 racks St. Louis ribs (3–3½ pounds each) using a butter knife and paper towel.
- Pat ribs dry.
- Apply 2 tablespoons yellow mustard evenly over both sides of the ribs.
- In a small bowl combine ¼ cup brown sugar, ¼ cup paprika, 2 tablespoons kosher salt, 2 tablespoons coarse black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons smoked paprika, 1 teaspoon chili powder, 1 teaspoon mustard powder, and ½ teaspoon cayenne pepper.
- Season both racks generously on all sides with the dry rub mixture.
- Let ribs rest for 30–45 minutes while smoker temperature stabilizes.
- Place ribs bone side down into smoker and cook for 3 hours.
- Combine 1 cup apple juice and ¼ cup apple cider vinegar in a spray bottle.
- Beginning after the first hour, lightly spritz ribs every 45–60 minutes.
- Remove ribs and place each rack onto foil or butcher paper.
- Divide 4 tablespoons unsalted butter, 2 tablespoons honey, and 2 tablespoons brown sugar evenly between both racks.
- Wrap tightly and return ribs to smoker for 1½–2 hours.
- Remove ribs from wrapping and place back into smoker uncovered for 30–45 minutes.
- Brush ribs lightly with ½ cup warmed barbecue sauce during the final 15 minutes, if using.
- Remove ribs when they reach approximately 195–203°F and bend easily with slight cracking on the surface.
- Rest ribs for 10–15 minutes, slice between bones, and serve.
Notes
Yellow mustard acts as a binder and improves bark development without leaving mustard flavor.
Cherry and hickory together create excellent smoke color and balanced flavor.
Look for thin blue smoke rather than heavy white smoke.
If the bones pull completely free, the ribs have gone past ideal texture.
Variations Memphis Style Skip sauce and increase black pepper. Texas Style Reduce sugar and increase coarse pepper. Kansas City Style Finish with sweet tomato-based glaze. Spicy Version Add chipotle powder and additional cayenne.
Storage Refrigerate tightly wrapped up to 4 days. Reheat covered at 275°F with a splash of apple juice for 15–20 minutes.
Cherry and hickory together create excellent smoke color and balanced flavor.
Look for thin blue smoke rather than heavy white smoke.
If the bones pull completely free, the ribs have gone past ideal texture.
Variations Memphis Style Skip sauce and increase black pepper. Texas Style Reduce sugar and increase coarse pepper. Kansas City Style Finish with sweet tomato-based glaze. Spicy Version Add chipotle powder and additional cayenne.
Storage Refrigerate tightly wrapped up to 4 days. Reheat covered at 275°F with a splash of apple juice for 15–20 minutes.
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