Smoked St. Louis Ribs (Fall-Off-the-Bone Tender)
These Smoked St. Louis Ribs are juicy, tender, and packed with smoky flavor. Rub generously with your favorite seasoning blend, then grill or smoke low and slow until perfectly fall-off-the-bone. A true summer staple.
Pin Recipe
Servings: 6 servings
Calories: 932kcal
Equipment
Aluminum foil
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 (135°C) 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 (175°C). 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
- Gas grill method: Cook over indirect heat at ~275°F for 45 minutes. Wrap in foil and cook 45 minutes more. Increase to 350°F, unwrap, and cook 30 minutes longer. Brush with BBQ sauce during the last 5 minutes (if using). Rest 10 minutes before slicing. Rotate racks halfway if cooking multiple.
- How many ribs per person? Plan on 5–6 spare ribs or ½ rack baby backs per adult (⅓ rack per child).
- Best pellets: Hickory, applewood, or a blend.
- Remove the membrane: Slide a butter knife under a corner, loosen with your fingers, then grip with a paper towel and pull off.
- Baby back ribs? Yes — more tender but smaller, so plan for extra per person.
Nutrition
Serving: 5ribs | Calories: 932kcal | Carbohydrates: 2g | Protein: 47g | Fat: 81g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 247mg | Potassium: 754mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 4mg
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