St Louis Style Ribs Recipe

Remove membrane

If present, remove the silver skin membrane from the bone side of the ribs by sliding a knife under the membrane, lifting, and using a paper towel to pull it off.

Trim and dry

Trim excess fat and square the rack if needed. Pat the ribs dry with paper towels so the binder and rub will adhere.

Apply binder

Lightly coat both sides of each rack with yellow mustard (about 2 tbsp total). The mustard adds flavor and helps the rub to stick; it will not taste mustardy after smoking.

Make the rub

In a small bowl, combine kosher salt (2 tsp), coarse black pepper (2 tsp), sweet paprika (2 tbsp), packed brown sugar (3 tbsp), garlic powder (1 tsp), onion powder (1 tsp), cayenne pepper (1 tsp), and ground mustard (1 tsp). Mix thoroughly until uniform.

Apply rub

Generously season both sides of the mustard-coated ribs with the house rib rub, pressing it into the meat so it adheres. Use all the rub to cover evenly. Let the ribs rest at room temperature for 20–30 minutes, or refrigerate wrapped for up to 4 hours for deeper flavor.

Preheat smoker

Preheat your smoker to a steady 225°F (107°C). Use a mild hardwood such as apple, hickory, or cherry. Place a water pan in the smoker to help maintain humidity.

Place ribs on smoker

Position the ribs bone-side down on the smoker grates with space between racks for air circulation. Close the lid and smoke at 225°F.

Spritz during smoke

Prepare a spritz bottle with 1 cup apple juice. At the 90-minute mark and every 45 minutes thereafter, lightly spritz the top of the ribs to keep the surface moist and help the rub set. Do not oversaturate.

Monitor internal temperature

Smoke until the ribs reach an internal temperature of about 195–203°F (90–95°C) in the meatiest part, and the meat shows good bark and a slight pull-back from the bone—typically 4 to 5 hours total for St. Louis-style ribs at 225°F. Start checking tenderness at 4 hours.

Mop during final hour

In the last hour of smoking, mix apple cider vinegar (1 cup), water (1 cup), and honey (2 tbsp) to make a mop. Lightly brush or mop the ribs once at the start of the hour and again 20–30 minutes before removing to add a tangy-sweet sheen. If using BBQ sauce, brush a thin layer during the last 10–15 minutes and allow it to set—avoid burning by keeping temps steady.

Rest the ribs

Remove ribs from the smoker when tender. Tent loosely with foil and let rest for 10–15 minutes to allow juices to redistribute.

Slice and serve

Place ribs bone-side down and slice between the bones into individual portions. Serve immediately with additional BBQ sauce on the side if desired.