Smoked St. Louis-Style Spare Ribs
Cut used: Spare Ribs pork →
Prep
20 min
Cook
5.5 hrs
Total
6 hrs
St. Louis-cut spare ribs are trimmed into a neat rectangle, which means they cook more evenly than a whole rack and look sharp on the plate. This recipe leans on a classic dry rub, a long stint in smoke, and a final glaze to build layers of flavor. Plan for about six hours from fire-up to first bite.
What Ingredients Do You Need?
- 2 racks (about 6 lbs) St. Louis-cut spare ribs
- 3 tbsp Yellow mustard
- 1/3 cup Brown sugar
- 2 tbsp Paprika
- 1 tbsp Kosher salt
- 1 tbsp Black pepper
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1/2 tsp Cayenne pepper
- 1 cup, for spritzing Apple juice
- 1.5 cups Barbecue sauce
- as needed Wood chunks (hickory or apple)
How Do You Make Smoked St. Louis-Style Spare Ribs?
- 1
Trim and prep
Remove the membrane from the back of each rack by sliding a butter knife under it and pulling it off with a paper towel. Trim any excess fat flaps.
- 2
Season
Coat both racks lightly with mustard as a binder, then apply the brown sugar and spice rub generously on all sides. Let sit at room temperature 30 minutes.
- 3
Set up the smoker
Preheat your smoker to 225°F using hickory or apple wood. Place ribs bone-side down on the grate.
- 4
Smoke
Smoke undisturbed for 3 hours, spritzing with apple juice every 45 minutes after the first hour to keep the surface moist.
- 5
Wrap
Wrap each rack tightly in foil with a splash of apple juice and return to the smoker for 1.5 hours to tenderize.
- 6
Unwrap and glaze
Unwrap ribs, brush generously with barbecue sauce, and return to the smoker uncovered for 30-45 minutes to set the glaze.
- 7
Check doneness
Ribs are done when internal temperature reads 195-203°F and the meat pulls back from the bone ends by about half an inch.
- 8
Rest and slice
Rest for 10 minutes on a cutting board before slicing between the bones to serve.
What Are the Pro Tips for This Recipe?
- 💡 The bend test works too: pick up the rack with tongs and it should crack slightly, not flop.
- 💡 Don't rush the wrap phase — this is where the connective tissue breaks down into gelatin.
- 💡 Use a light hand with cayenne if serving to a crowd unused to heat.
