St. Louis-style ribs are spare ribs trimmed into a neat, flat rack that cooks evenly. This version skips the foil, so the bark stays firm and the smoke flavor stays strong. It takes a little patience, but it is one of the simplest ways to cook ribs.
The recipe
Ingredients
- 2 racks St. Louis-style spare ribs, about 3 lb each
- 2 tbsp yellow mustard or hot sauce, as a binder
- 1/2 cup Memphis-style dry rub or sweet and smoky rib rub
- 1 cup apple juice or apple cider vinegar mixed half and half with water, for spritzing
- 1 cup BBQ sauce, for serving (optional)
- Hickory, oak or cherry wood
Steps
- Pat the ribs dry and pull the membrane off the bone side using a butter knife and a paper towel for grip.
- Trim any loose flaps of meat or thick pieces of hard fat so the racks are even. Save the trimmings for sausage or beans if you like.
- Brush a thin coat of binder on both sides and season well with the rub. Let the ribs sit 20–30 minutes while the smoker heats.
- Set your smoker to 250°F with hickory, oak or cherry. Wait for clean, thin smoke before adding the meat.
- Smoke the ribs bone side down. After 2 hours, start spritzing every 45–60 minutes wherever the surface looks dry.
- Keep cooking, unwrapped, until the meat between the bones reads about 195–203°F and the rack bends easily, usually 5–6 hours total.
- If you want sauce, brush on a thin layer in the last 15–20 minutes and let it set.
- Rest the ribs 10–15 minutes, then flip them meat side down and slice between the bones.
Why no wrap?
Wrapping ribs in foil speeds up the cook and makes them very soft, but it also steams the bark. Leaving them unwrapped gives you a firmer, chewier crust and a cleaner bite off the bone. St. Louis ribs have enough fat to stay juicy without foil, as long as you keep the fire steady and spritz now and then. If you prefer the softer, wrapped style, try our 3-2-1 ribs instead.
The rub
A Memphis-style dry rub is a great match here, since it was made for ribs with a strong bark. For a sweeter crust, use our sweet and smoky rib rub. Either way, season a little heavier than you think. Spare ribs are thick and can take it.
Best wood
Hickory is the classic choice for pork ribs. Oak gives a steady, medium smoke, and cherry adds color. Mixing hickory and cherry is a good middle ground.
How to tell it's done
Pork is safe to eat at 145°F, but ribs need much more time for the tough parts to soften. Check the meat between the bones with a good meat thermometer and look for about 195–203°F. The probe should slide in with almost no push. Then lift the rack from one end with tongs. If it sags and the surface starts to crack, it's done. Time is only a guide, since every rack is different.
Make ahead / storage
Cooked ribs keep 3–4 days in the fridge or about 3 months in the freezer. Reheat wrapped in foil at 250°F until hot all the way through.
Variations
- Memphis wet. Mop on a thin, tangy sauce every 30 minutes for the last hour.
- Rib tips. Cook the trimmed cartilage strip next to the racks and pull it after about 3 1/2 hours for a cook's snack.
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