If there is one food that screams summer, it is hands down pork ribs! We have been making these smoked St Louis ribs for a few years — ever since we began our smoked meats journey! — and they are juicy, fall off the bone tender, and so incredibly flavorful.
We’re including instructions below for anyone who wants to straight up grill St Louis style ribs, but if you’ve got a smoker, we think you will loooove that smoky flavor.
Here’s why we love this rib recipe so much:
- Quick, hands off prep: simply pat dry, rub generously on all sides, then let the ribs hang out in a fridge 8 hours or overnight
- Works with any spice rub! If you’ve got a homemade rub blend, use it. If you’ve got a store-bought rub, use it. It’s all about the process of smoking the pork ribs, and once you master that, you’re set.
- No sauce needed! You can totally add bbq sauce after the fact (at the end of cooking or to serve on the side), but these little cuties are totally delicious and juicy on their own with just a heavy hand of dry rub.
- Feeds a crowd! Two rib racks will feed 6 adults easily, and more if you’re serving with other sides.
- Tastes great with a cold bev! Grab the ice cold rosé and beer, because nothing beats the heat quite like a summer cookout with St Louis style ribs and your favorite ice cold beverage of choice.
Cannot wait to see your St Louis pork rib creations at home!!
Ingredients For Smoked St Louis Ribs
- St Louis pork ribs
- Homemade or store-bought pork or poultry rub
- Olive oil
You’ll also want a rimmed baking sheet that’s large enough to hold both rib racks. If you’re making more than two racks, you can absolutely stack the rib racks on top of each other on the same baking tray, then wrap with plastic wrap while marinated.
And yes, before you ask, you can use baby back ribs in this recipe. They are smaller, leaner, and have less meat, so we opt for the bigger, meatier St Louis style ribs, but either will work!
How To Smoke St Louis Pork Ribs
- Season the ribs overnight. Place rib racks on a rimmed baking sheet, then pat dry on all sides with a paper towel. Brush each rack with 1-2 Tbsp olive oil on both sides. Sprinkle liberally with dry rub covering as much of the ribs as possible. Cover with plastic wrap, then refrigerate 8 hours or overnight.
- Cook the ribs uncovered. Preheat a smoker (such as a Traeger) to a temperature of 275 F with the lid closed. When hot, place the ribs directly on the grill, then cook for 45 minutes.
- Cover in foil, then continue cooking. Remove the rib racks and place bone side down on a large piece of heavy duty aluminum foil. Cover completely, then seal tightly with foil. Return to the grill and cook for an additional 45 minutes.
- Crank the heat. Remove the ribs from the grill and discard foil, then turn the temperature up to 350 F. Return the ribs to the grill and cook for an additional 30 minutes directly on the grates.
- Rest the meat. Allow ribs to rest for at least 10 minutes before slicing between each bone. Serve immediately.
Tips For The Best St Louis Ribs Recipe
- Let the ribs sit in the dry rub for at least 8 hours to help penetrate the meat with flavor.
- Buy high quality St Louis ribs!
- Remove the membrane. Most ribs have a thin connective piece of tissue on the back called the membrane or silver-skin. It’s recommended to remove the membrane from the rib before cooking. You don’t want to eat this, it’ll become tough and rubbery, and it’s easier to remove before cooking versus after.
- Low and slow. There’s no ifs, ands, or buts about it — the best way to cook ribs is low and slow. Don’t try to game the system by roasting or grilling them at a higher temperature for a shorter period of time. The fat needs time to render and break down, resulting in tender, fall off the bone ribs!
- Rest the meat before slicing! Don’t be inpatient and let your hunger prevent you from allowing the meat to rest. This helps to evenly distribute any juices in the ribs, ensuring stay inside and don’t end up all over your cutting board.
- To slice: place the ribs meat side down on the cutting board. It’s easier to see where the bones lie, and therefore easier to make clean cuts!
- If adding barbecue sauce: wait to add any bbq sauces until the end, after the ribs are fulled cooked. Use a mop or brush to sauce the ribs on the grill, then let the sauce ‘set’ for a few minutes before removing the ribs to rest.
FAQs About Smoking St Louis Ribs
- How many ribs per person? Generally, you should allot 5-6 spare ribs or half a rack of baby back ribs per adult, or about ⅓ rack per child.
- What type of pellets should I use for smoking ribs? We love to use hickory, applewood, or a blend, but really you can’t go wrong. Use what you’ve got!
- How do I remove the membrane? Place a butter knife between the bone and membrane (it’s helpful to do this on the side corner of a rack). Next, use your fingers to loosen the membrane a bit, then grasp the membrane with a paper towel (it can be slippery), and pull it away from the rib bones.
- St Louis vs Baby Back Ribs — what’s the difference? St Louis ribs (also known as spare ribs) are the meatier of the two, being cut from the belly after it’s been removed. Baby back ribs, by contrast, are cut from where the rib meets the spine after the loin has been removed. These are also shorter than St Louis pork ribs.
- Can I use Baby Back Ribs instead? Yes, absolutely! Baby back ribs are generally considered the more tender of the two styles, but they are also smaller and have less meat. So yes, they will be super juicy, but you’ll want more ribs per person.
Don’t Own A Smoker? Here’s How To Grill Pork Ribs
No smoker? No problem! You’re going to follow the exact same cook time and technique, only you’re going to cook over indirect heat on a gas grill. Heat half the burners over medium high heat, aiming for a temperature of roughly 275F. Cook as instructed below for 45 minutes. If you are cooking multiple racks of ribs and one is closer to the heat source, rotate them half way through.
After 45 minutes, remove the ribs from the grill, cover with foil, then return to the grill for another 45 minutes. At this point, increase the temperature to medium high heat, aiming for a temperature of 350F. Remove the aluminum foil, then cook ribs for a final 30 minutes. About 5 minutes before finishing, add barbecue sauce (if using). Rest meat for 10 minutes, then slice and dig in (with lots of napkins on standby!!).
These spare ribs are seriously so finger licking good, and just absolutely perfect for summer cookouts and gatherings. 4th of July, we see you!! For sure making a triple batch of these bad boys! If you make our Smoked St Louis Ribs, please let us know by leaving a review and rating below!
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For more smoked and grilled recipes, check out the following:
- Grilled Potato Salad with Snap Peas and Burrata
- Crispy Grilled Chicken Wings
- Grilled Lobster Tails and Clams
- Blackened Salmon with Pineapple-Avocado Salsa
- Grilled Jalapeño Poppers
- Smoked Boston Butt (pulled pork sliders)
Smoked St Louis Ribs Recipe
Equipment
Ingredients
For the ribs
- 2 racks St Louis style pork ribs
- 4 Tbsp extra virgin olive oil
- ¼-⅓ cup spice rub blend
Instructions
- Season the ribs overnight. Place rib racks on a rimmed baking sheet, then pat dry on all sides with a paper towel. Brush each rack with 1-2 Tbsp olive oil on both sides. Sprinkle liberally with dry rub covering as much of the ribs as possible. Cover with plastic wrap, then refrigerate 8 hours or overnight.
- Cook the ribs uncovered. Preheat a smoker (such as a Traeger) to a temperature of 275 F with the lid closed. When hot, place the ribs directly on the grill, then cook for 45 minutes.
- Cover in foil, then continue cooking. Remove the rib racks and place bone side down on a large piece of heavy duty aluminum foil. Cover completely, then seal tightly with foil. Return to the grill and cook for an additional 45 minutes.
- Crank the heat. Remove the ribs from the grill and discard foil, then turn the temperature up to 350 F. Return the ribs to the grill and cook for an additional 30 minutes directly on the grates.
- Rest the meat. Allow ribs to rest for at least 10 minutes before slicing between each bone. Serve immediately.
Notes
- To cook ribs on a gas grill: follow the same cook time and technique, only cook over indirect heat. Heat half the burners over medium high heat, aiming for a temperature of ~275F. Cook as instructed above for 45 minutes. If you are cooking multiple racks of ribs and one is closer to the heat source, rotate them half way through. After 45 min, remove the ribs from the grill, cover with foil, then return to the grill for another 45 min. At this point, increase the temperature to medium high heat, aiming for a temperature of 350F. Remove the aluminum foil, then cook ribs for a final 30 min. About 5 min before finishing, add barbecue sauce (if using). Rest meat for 10 minutes before slicing.
- How many ribs per person? Generally, you should allot 5-6 spare ribs or half a rack of baby back ribs per adult, or about ⅓ rack per child. This assumes an entrée — you can get by with less if there are side dishes!
- What type of pellets should I use for smoking ribs? We love to use hickory, applewood, or a blend.
- How do I remove the membrane? Place a butter knife between the bone and membrane (it’s helpful to do this on the side corner of a rack). Next, use your fingers to loosen the membrane a bit, then grasp the membrane with a paper towel (it can be slippery), and pull it away from the rib bones.
- Can I use Baby Back Ribs instead? Yes! Baby back ribs are generally considered the more tender of the two styles, but they are also smaller and have less meat. So yes, they will be super juicy, but you’ll want more ribs per person.
Nutrition
*This post was sponsored by Balducci’s. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
So, our weekend got completely derailed and these sat in the fridge with the rub for 3 1/2 days. We don’t have a Traeger, but cooked them as directed over charcoal on the Weber. The best!!!
That doesn’t sound bad at all LOL! So thrilled you love them. They couldn’t be easier to make (or eat)! xo, Ari