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Smoked St. Louis Style Ribs

Delight in the delectable pleasure of St. Louis-style ribs, a beloved classic in the world of barbeque. These ribs, renowned for their tender meat and rich flavor, offer a truly satisfying eating experience. Derived from the spare ribs, St. Louis-style ribs are trimmed and prepared to perfection, showcasing succulent meat with a delightful balance of smokiness and sweetness.

Serves: 2

Prep Time: 5 min

Cooking Time: 10 min

Resting Time: 5 min


  • 2 racks of St. Louis-style ribs
  • St.Louis Style rub
  • 3 tablespoons mild mustard
  • 1/2 cup apple juice and 1/2 cup  apple cider vinegar in spray bottle
  • 6 tbs (approx) Butter 
  • 2 tbs (approx) Honey


Step 1: Mixing the Rub

If you haven’t already, check out our St Louis rub recipe HERE

Step 2: Preparing the Ribs

Start by removing the membrane from the bone side of the ribs. This will help the rub penetrate the meat and make the ribs more tender.


Trim any excess fat.


Pat them dry with paper towel.

Step 3: Applying the Rub

Cover the ribs in a thin layer of mustard.

Sprinkle a generous amount of the rub onto both sides of the ribs, using your hands to press it into the meat. Ensure that the entire surface is evenly coated with the rub.


Place them in a pan lined with paper towel, then bring paper. 

Step 4: Rest the ribs

Let the ribs marinate the ribs overnight or for at least 2 hours. This will also the salt to dry out the outer layer a bit, and get the rub flavour to penetrate. 

Step 4: Preparing the Smoker

Get the ribs out of the fridge and allow them to get to room temperature.


Preheat your smoker to a temperature of around 120°C. Use your preferred type of smoking wood, such as hickory, apple, or cherry, to add a smoky flavor.

Step 5: Smoking the Ribs



Place the ribs on the smoker rack, bone side down, and close the smoker.


Allow the ribs to smoke for approximately 2 hours, maintaining a consistent temperature. 


Flip the ribs half way through the cook.


During stage one, periodically check the smoker to ensure the temperature remains stable and adjust as needed.


Spritz the ribs with apple juice and vinegar spray every 45 min- 1 hour to keep them moist.




Place two large sheets aluminium foil on a bench an place the ribs on top (separately. you’ll be wrapping the ribs individually). 

Place a few knobs of butter over the ribs and drizzle some honey. 


Remove ribs from smoker, and place meat side down on the foil.


Double wrap each rib in foil to ensure the juiced stay in the foil for the next stage of cooking. 


Return to the smoker (butter side up) to cook for 1 1/2 hours. Flip the meat over halfway through the cook.


Make sure the temperature stays at a consistent. You may need to add more charcoal at this point. 




Take the ribs out of the smoker and remove the foil.


Be careful as there will be a lot of liquid in the foil. 


Return to the smoker without the foil, and place bone side down. 


Cook for 30 minutes. Take a pointed knife and check the tenderness. St. Louis style ribs should have a bit of resistance. 


Traditional St. Louis ribs should still have a bit of chew. If you’re ribs are felling off the bone, they’ve cooked for too long.


If you wish to cook for longer, cook for another 30 minutes undisturbed. 

Step 4: Serve and Enjoy!

Once the ribs are done, carefully remove them from the smoker and let them rest for about 10-15 minutes to allow the juices to redistribute. Slice the ribs between the bones and serve them hot. Optionally, serve the smoked St. Louis-style ribs with your favorite barbecue sauce or alongside traditional sides like coleslaw, cornbread, or baked beans.


Smoking times may vary depending on the size and thickness of the ribs.


It’s important to monitor the temperature and tenderness throughout the cooking process.


Enjoy the mouthwatering smoky flavor and tantalising blend of spices in these perfectly smoked St. Louis-style ribs!