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Two racks of smoked ribs

Smoked St. Louis Ribs


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Serves
6
Prep
15 min
Cook
2 hr 15 min

Recipe by Ari from Well Seasoned Studio

Smoked St. Louis ribs are a summertime staple! Rub the pork ribs generously with your favorite homemade or store-bought seasoning blend, then grill or smoke until juicy and fall-off-the-bone tender. GF, DF

Ingredients

2 racks St. Louis style pork ribs

4 Tbsp extra virgin olive oil

¼–⅓ cup spice rub blend

Directions

  1. 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.
  2. Cook the ribs uncovered. Preheat a smoker to a temperature of 275° F with the lid closed. When hot, place the ribs directly on the grill, then cook for 45 minutes.
  3. 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.

  4. 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.

  5. 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 ~275° F. 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 350° F. 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.