American BBQ & Grill · Free recipe
Smoked St. Louis Spare Ribs
Meaty, flavorful St. Louis-cut spare ribs smoked until tender with a peppery bark and a light glaze. These have a richer pork flavor than baby backs.
Step 1
Flip the ribs bone-side up and peel off the thin membrane using a butter knife and paper towel for grip.
Step 2
Pat the ribs dry and coat both sides with a thin layer of yellow mustard.
Step 3
Mix the brown sugar, paprika, salt, pepper, chili powder, and garlic powder, then season both sides of the ribs evenly.
Step 4
Set up your smoker for 225 degrees Fahrenheit and wait for a thin blue smoke.
Step 5
Place the ribs bone-side down on the grate and smoke for 3 hours, spraying with apple cider vinegar every 45 minutes after the first hour.
Step 6
Lay out foil for each rack and drizzle honey down the center. Place the ribs meat-side down on the honey and wrap tightly.
Step 7
Return the wrapped ribs to the smoker for 2 hours to tenderize.
Step 8
Carefully unwrap the ribs, watching for hot steam, and place them back on the grate meat-side up.
Step 9
Brush a thin layer of barbecue sauce over the top.
Step 10
Cook unwrapped for 45 to 60 more minutes until the sauce sets and the internal temperature reaches about 200 degrees Fahrenheit.
Step 11
Check doneness by lifting the rack in the center with tongs; it should bend and crack slightly on the surface.
Step 12
Rest 10 minutes, then slice between the bones and serve.
Tips from the test kitchen
- St. Louis ribs are flatter and meatier than baby backs, so they take similar time but reward you with more meat.
- Keep the smoker temperature steady; big swings toughen the meat.
