Master the art of smoking with our easy-to-follow recipe for tender, smoky St. Louis Style Ribs, perfect for BBQ lovers and weekend feasts. Delight in the authentic, slow-smoked flavor that's sure to impress friends and family alike.
Wrap the ribs in plastic wrap and let sit overnight
Prep the Fire
Prep the grill for 225 to 250
Add the wood chunks (Post Oak, Pecan or Hickory)
Using hooks, pierce the 2nd or 3rd rib down
Smoke the Ribs
Hang the ribs in the smoker
Smoke until the ribs reach 195 to 200 degrees F with an instant read thermometer, 2 1/2 to 3 hous.
Carefully remove the ribs from the smoker and add more coals to sear the meat. Add the grill grate and allow the grill to get hot.
Baste with Sauce
Carefully remove the hooks from the ribs.
Brush the ribs with the BBQ sauce and place, meat side down for 2 to 5 minutes.
1 cup BBQ sauce
Flip and sear the bone side, basting more bbq sauce on top.
Allow the sauce to get thick and tacky.
Serve
Remove the ribs from the smoker and let rest for 5 minutes.
Slice the ribs along the bones to serve.
Serve with additional BBQ sauce, if desired.
Notes
When using wood chunks or wood chips, do not soak the wood. If using wood chips, use a smoker box, or for a barrel cooker a foil pan, and replace with fresh chips every 35 to 40 minutes. For chunks, add directly over the coals. Recommend wood:Post Oak, Pecan, or HickoryThese ribs were smoked in a Pit Barrel Cooker, but this recipe for hung St Louis-style ribs would work in the Oklahoma Joes Bronco or any barrel-style grill. Alternatively, see my recipe for beginner smoked ribs to see how I smoked ribs on a regular charcoal grillAlternative spice mix option: Whisk together: 1 tbsp salt, 1 tbsp brown sugar, 1 tbsp paprika, 1/2 tsp cayenne, 1 tsp garlic powder, & 1 tsp black pepper