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smoked St. Louis style ribs with bbq sauce cut into sections on a white platter.

Smoked St. Louis Style Ribs

Chef Ryan Littley
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!
5 from 31 votes
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Prep Time 10 minutes
Cook Time 5 hours
Resting Time 30 minutes
Total Time 5 hours 40 minutes
Course Entree
Cuisine American
Servings 8
Calories 736 kcal

Equipment

  • Electric Smoker or your choice of smoker
  • wood chips

Ingredients
  

  • 2 racks St. Louis style ribs
  • 2 tablespoon olive oil
  • 1 cup barbecue sauce your favorite brand or my semi-homemade bbq sauce.

Dry Rub

  • 2 tablespoon kosher salt
  • 1 tablespoon cumin
  • 2 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon brown sugar
  • 1 teaspoon sweet paprika or smoked paprika

Instructions
 

  • 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.

Nutrition

Calories: 736kcalCarbohydrates: 17gProtein: 36gFat: 57gSaturated Fat: 18gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 182mgSodium: 1389mgPotassium: 681mgFiber: 1gSugar: 12gVitamin A: 215IUVitamin C: 0.5mgCalcium: 61mgIron: 3mg
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