Smoked St. Louis Style Ribs

5 from 31 votes

You don't have to be a pit master to make delicious, fall-off-the-bone tender, smoked St. Louis Style Ribs with my easy to follow recipe!

Prep Time10

Cook Time5

Resting Time30

Total Time5 40

Course: Entree

Cuisine: American

Servings:

Calories: 736kcal

Author: Chef Ryan Littley

Preheat the smoker to 250 degrees F.
Put your favorite wood chips in the smoker tube. I used mesquite for this recipe.
Add the seasonings to a small bowl and mix together until will blended.
Rub the ribs with olive oil (the oil helps the dry rub penetrate the meat more fully).
You can also use mustard instead of olive oil as the base coating. I prefer olive oil as it doesn't add another flavor to the ribs.
Spread the dry rub generously over the ribs, making sure to season all sides of the ribs for a well-balanced flavor.
If time permits, let the ribs marinate for at least a half hour before placing them in the smoker. This gives the rub time to soak into the skin and meat.
It also gives the meat time to come to room temperature before beginning the smoking process. This helps the meat cook more evenly.
Place the ribs on a smoker rack of your preheated smoker, and let them cook for 2 hours.
After 2 hours, remove the ribs from the smoker and wrap them in aluminum foil.
Return the foil-wrapped ribs to the smoker and cook for an additional 2.5 hours or until the ribs reach an internal temperature of 200 degrees in the thickest part of the rack of ribs.
Open tinfoil wraps and then slather your favorite BBQ sauce on ribs (check out my semi-homemade BBQ sauce).
Return the ribs to smoker and cook for an additional 30 minutes.
Remove the Ribs from the smoker and allow them to rest for 15-30 minutes before serving.
Cut the ribs into sections and serve with your favorite sides.