Smoked St. Louis Cut Ribs Recipe
Make Smoked St. Louis Cut Ribs Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ribs
Dry Rub
Mopping/Sauce (optional finishing)
Method
Ribs
- 1
Prepare ribs
Remove ribs from refrigerator and pat dry with paper towels. Trim excess loose skin/fat and scrape any silver skin/membrane from the bone side: slide a butter knife under the membrane at one end, lift to loosen, then grab with a paper towel and pull it off in one piece.
- 2
Dry Rub
- 3
Make rub
In a medium bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne, and ground mustard. Mix thoroughly, breaking up any brown sugar lumps so the rub is even.
- 4
Season ribs
Generously apply the dry rub to both sides of the ribs, pressing it into the mustard so it adheres. Use about 2/3 of the rub on the top (meaty/bone side) and the remainder on the underside. Allow the ribs to sit at room temperature for 30 minutes if time allows (or refrigerate, covered, up to overnight).
Smoking
- 5
Preheat smoker
Preheat your smoker to a steady 225°F (107°C). Use a combination of hardwood charcoal and fruit woods like apple or hickory for St. Louis ribs — maintain a mild, steady smoke and avoid heavy resinous woods. Ensure the smoker’s water/drip pan is filled to help regulate temperature and humidity.
- 6
Place ribs on smoker
Place ribs bone-side down on the smoker grate, leaving some space between racks for air circulation. Insert a probe thermometer into the meatiest part of one rack (not touching bone) if you have one.
- 7
Smoke - first stage
Smoke the ribs for 3 hours at 225°F (107°C), maintaining a thin blue smoke (not thick white). Every 45–60 minutes, quickly open the smoker and spritz the ribs with apple juice (use a spray bottle) to maintain surface moisture and encourage smoke flavor. Do minimal handling to keep temperature stable.
- 8
Wrap (Texas crutch) - optional
After ~3 hours, check the ribs for color and bark. If you want more tender results, wrap each rack in aluminum foil: add 1 tablespoon unsalted butter and 2 tablespoons apple cider vinegar plus 1 tablespoon honey inside the foil with the ribs (this creates steam and keeps them moist). Seal tightly and return to the smoker for 1.5–2 hours.
- 9
Unwrap and finish
After the wrapped stage (or if you skipped wrapping), unwrap the ribs and place them back on the smoker uncovered. If you like a glaze, brush a thin layer of BBQ sauce on the ribs during the last 20–30 minutes of cooking to set a tacky finish. Continue smoking until the ribs reach a tender state: when a probe slides into the meat between bones with gentle resistance or the meat shows a 1/4–1/2 inch retraction from the bone. Total cook time typically 5–6 hours depending on the rack and smoker.
- 10
Rest
Remove ribs from smoker and let rest unwrapped for 10–15 minutes. This allows juices to redistribute and helps the glaze set.
Mopping/Sauce (optional finishing)
- 11
Finish sauce (if using)
If you want a buttery vinegar mop, melt the 2 tablespoons of unsalted butter in a small saucepan, stir in 2 tablespoons apple cider vinegar and 1 tablespoon honey, warm until combined. Brush this lightly on the ribs after unwrapping or during the last 15 minutes of smoking. If using BBQ sauce as a glaze, brush a thin even coat during the last 20–30 minutes and allow it to set without burning.
- 12
Slice and serve
Cut the ribs between bones into individual portions. Serve immediately with extra sauce on the side if desired.