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Smoked St. Louis Style Ribs

There's nothing like a perfectly cooked meaty pork rib. And if you want just that, check out these smoked St. Louis style ribs. Smoked in a barrel cooker until tender and then basted with BBQ sauce for that signature finish over diret heat!
Course Main Course
Cuisine American
Prep Time 1 day 10 minutes
Cook Time 5 hours 20 minutes
Resting Time 10 minutes
Total Time 5 hours 30 minutes
Servings 8 People
Calories 128kcal

Ingredients

  • 2 racks St Louis Style Ribs
  • 2 tablespoon Salt
  • 2 tablespoon GirlsCanGrill Pk Pork Rub
  • 1 teaspoon OvertheFireCooking Adobo Honey
  • 1 teaspoon Sasquatch Fire Rib
  • 4 tablespoon Mustard
  • 1 cup BBQ sauce

Instructions

Prep the Ribs

  • Trim the ribs to even out the ribs, removing the odd end pieces and any additional areas that need to be removed (untrtimmed fat, etc).
    2 racks St Louis Style Ribs
  • Remove the membrane
  • Rub the mustard over the ribs to coat
    4 tablespoon Mustard
  • Mix the spices in a jar
    2 tablespoon Salt, 2 tablespoon GirlsCanGrill Pk Pork Rub, 1 teaspoon OvertheFireCooking Adobo Honey, 1 teaspoon Sasquatch Fire Rib
  • Spread the spice mix over the ribs
  • 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 ½ 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 Hickory
These 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 grill
Alternative spice mix option: Whisk together: 1 tablespoon salt, 1 tbsp brown sugar, 1 tablespoon paprika, ½ teaspoon cayenne, 1 teaspoon garlic powder, & 1 tsp  black pepper

Nutrition

Serving: 1g | Calories: 128kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 2212mg | Potassium: 156mg | Fiber: 1g | Sugar: 12g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg