Smoked St. Louis Ribs: A Complete Guide

Being a native St. Louisan, it’s a given that I love smoked St. Louis ribs. I like the length of the ribs and how meaty they are. While baby back ribs are awesome, it’s simply my preference to go for St. Louis style.

In this post, I will walk you through how to smoke ribs and the difference between St. Louis ribs and baby backs.

What’s the Difference Between St. Louis Ribs and Baby Back Ribs?

Baby back ribs come from the part of the rib cage closest to the spine, have more curve to the bones, and are shorter in size (hence the “baby” in their name). The meat also tends to be leaner, which means less fat and a little better for you.

St. Louis style ribs are cut from spareribs, which are longer and go around more of the belly of the pig. The bones are longer, flatter, and have more fat and meat. They come from spareribs which have some cartilage and breast bone, but cutting that section off and squaring them, or in this case, rectangularing (?) them, takes those portions away and makes it St. Louis style.

NOTE: these ribs are also referred to as St. Louis style spareribs.

When removing ribs from the packaging, pat dry with paper towels. Doing this will help the mustard and seasoning stick to the meat better.

Removing the Membrane from a Rack of Ribs

Once the St. Louis ribs are out of the packaging, it’s time to remove the membrane from the back side of the ribs. The membrane is that thin, slick white film on the back of the ribs that, if left on, can make for a tough, chewy bite. Some folks prefer to leave the membrane on their ribs, which is still acceptable.

I like to remove the membrane by taking my butter knife to the bone second from the last and furthest to the edge. Start to dig the blade under the membrane and lift up at an angle to which it starts to tear across that bone. Keep going all the way to the end of the bone.

Because the membrane is slippery and difficult to grab, I like to use a paper towel, get a good, wide grip on the membrane, then pull straight down the rack. Ideally, this pulls off in one clean shot. But sometimes you’ll occasionally need to pull the remaining strips off by grabbing with that paper towel.

https://youtu.be/yaiS0yX-xdo

Apply the Binder and Rub

Now apply the spicy brown mustard and rub. The reason you put down mustard is because it acts as a binder for the seasonings to stick better. Start by applying the mustard on the back side of the rib rack and then the rub right after. Flip over and repeat on the top side.

Doing this will prevent you from having to flip back and forth between the layer of mustard and the layer of rub. Make sure to get the slim, narrow sides and ends covered as well to maximize flavor on all surfaces of the meat.

How to Smoke St. Louis Style Ribs (Step 1)

With the St. Louis ribs prepped, they are now ready to hit the grill. There will be three steps to smoking ribs: 1) smoke uncovered for three hours, 2) wrap in foil for an hour, and 3) unwrap and cook for another hour.

For the first step of the rib cooking process, place the rack (or racks) of ribs on your preheated grill at 250 degrees over indirect heat. Fruit woods, such as cherry and apple, are great for pork. Let smoke on the grill for three hours.

Spritz the ribs occasionally to keep the outside of the ribs from drying out. I like to use a mix of equal parts apple juice and apple cider vinegar. Spritz once an hour to keep ribs from drying out.

Step 2: Wrapping the Ribs

With a few hours of cooking with smoke, it’s time to wrap the ribs in aluminum foil. The reason we wrap at this point is to help the ribs cook faster as the meat may reach a stall. In the wrap, we’ll add some more flavor by adding a few ingredients.

To wrap the ribs, lay out two sheets of foil that are about eight inches longer than the ribs. Down the center of the top sheet of foil, place down brown sugar, butter, and honey. We go face side down with the ribs to let the sweet and savory flavors cook into the main portion of the rib meat.

Some also repeat the brown sugar, butter, and honey layers on the backs of the ribs, too. Place ribs face side down on foil and wrap tightly. Move to grill and cook for another hour.

Step 3: Unwrap, Sauce, and Set

Now that we’ve reached an hour of cooking wrapped, its time to unwrap the ribs and flip them back over to top side up. I usually do this while it’s on the grill and leave it in the unwrapped foil to make less of a mess in my grill. But the foil can be removed completely if desired.

For this final step, we cook the St. Louis style ribs slathered in barbecue sauce for one hour. The purpose of cooking the ribs with the sauce on it is to let the sauce cook into it. Also, to help the ribs have a sticky texture instead of a saucy one.

How Do I Know When Smoked St. Louis Ribs Are Done?

There are a few ways to tell when your ribs are done. The most popular way is by looking at the bones. If the bones are showing, then the ribs are ready. Simple as that.

Another way to tell when the smoked St. Louis ribs are done is by picking up the rack from underneath the center and seeing how far they bend. If they are stiff, they need more time to cook. If they bend down about six to eight inches, then they are done. If they fall apart, then they are definitely “fall off the bone”.

The final way to tell when your ribs are done is by using a digital Thermometer, such as the Thermoworks ONE. When looking for ribs with a clean bite, finishing temp will be between 180 to 190 degrees. Ideal temperature for fall-off-the-bone ribs is between 190 to 205 degrees internal. Probe the meat between the ribs (make sure to not hit bone) for most accurate readings.

How to Slice Pork Ribs

For the best, more accurate cuts when slicing BBQ ribs, turn them face side down and slice parallel between the bones. Turning them upside down allows you to better see where the bones are and don’t have to worry about slicing into them.

How Long are St. Louis Ribs Good For?

When stored in an airtight container, BBQ ribs are good for up to three days.

What to Serve with BBQ Ribs

Here are some of the best sides to serve with BBQ ribs:

Easy Smoked Mac and Cheese

Green Beans w/Bacon and Onion

Smoked Spatchcock Chicken

Mexican Street Corn (Elotes)

Smoked St. Louis Ribs Recipe!