Smoked  St. Louis Ribs

These Smoked St. Louis Ribs are all about the finger licking tender ribs with a hint of smoke and pull-off-the-bone perfection. 

St. Louis style spare ribs are cut from the pork belly, making them fattier, and some of the tastiest pork ribs around. So if you’re a baby back rib fan, give these a try!


–  St Louis Style Ribs –  Kosher Salt –  GirlsCanGrill Pk Pork Rub –  OvertheFireCooking Adobo Honey –  Sasquatch Fire Rib –  Mustard –  BBQ sauce

Trim the ribs to even out the ribs, removing the odd end pieces and any additional areas that need to be removed. Remove the membrane.

Rub the mustard over the ribs to coat. Then mix the spices in a jar. Spread the spice mix over the ribs. Wrap the ribs in plastic wrap and let sit overnight.

Prep the grill for 225 to 250. Add the wood chunks. Using hooks, pierce the 2nd or 3rd rib down. Then hang the ribs in the smoker. 

Smoke until the ribs reach 195 to 200 degrees F for, 2 ½ to 3 hours. Carefully remove the ribs from the smoker and add more coals. Then add the grill grate and allow the grill to get hot.

Brush the ribs with the BBQ sauce and place, meat side down for 2 to 5 minutes. lip and sear the bone side, basting more bbq sauce on top.

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