There are ribs, and then there are these.
If you want your ribs to taste like they could be entered into a pit master competition, then this is the recipe for you. The 3-2-1 guide is just that: a guide. Use our best-ever pork rub and homemade BBQ sauce for a truly magical BBQ culinary experience. You don’t even have to have a smoker, you can do them in the oven!
How To Make Smoked St. Louis-Style Ribs
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The Ingredients You Will Need
We encourage you to go the distance and make the rub and BBQ sauce from scratch. It’s easier than you might think and really makes a big difference. But, no matter what, these ribs are the bomb! Here’s what you’ll need to have on hand:
The Tools You Will Need
Smoker – We use our Smokin’Tex electric smoker and have amazing results. Click the link to receive a 10% discount on all purchases using code: LOON10.
Wood chips – We recommend Hickory, but you can also go with Cherry, Mesquite, Hickory, Pecan, and Oak.
The Ingredients You Will Need
Ribs – St. Louis-style ribs are a type of spare ribs. You can also go with center-cut ribs. These can be found in the meat department of most supermarkets, or at your local meat market.
Salt – We prefer coarse Kosher salt for the dry salt brine.
Mustard – Standard yellow mustard works perfectly. Dijon will work, but it will impart some Dijon flavor to the final flavor profile.
Rub – Homemade is best, but, purchased will work, too. Go with your favorite. Seek out a good quality rub that is suited for pork.
BBQ Sauce – Homemade is best, but purchased will work, too. You know the story: Seek out a top-notch sauce. You can even purchase some from your local BBQ joint.
EXPERT TIP: Allowing the ribs to chill in the fridge with a dry salt brine helps to make the rib meat juicy and tender. Applying a layer of mustard will simply allow the rub to adhere to the ribs, you won’t get a mustard taste at all if you stick with plain yellow mustard.
Tips for Making Perfect Smoked St. Louis-Style Ribs
Don’t Skip the Salt Brine – Adding salt to the ribs all over and then letting them chill in the fridge for a minimum of an hour produces tender, juicy ribs. Two hours is even better. You can also let them chill overnight, but not longer.
Maintain Consistent Temperature – Set your electric smoker to a steady temperature of around 225°F (107°C) for the entire cooking process. This low-and-slow method is crucial for breaking down the connective tissues in the ribs, resulting in tender meat.
Follow the 3-2-1 Technique – For the 3-2-1 method, smoke the ribs for almost 3 hours unwrapped, allowing them to absorb the smoke flavor. Then, wrap them tightly in foil and cook for close to another 2 hours, which helps tenderize the meat. Finally, unwrap the ribs and brush them with your homemade BBQ sauce, smoking for an additional 45 minutes to 1 hour to set the sauce and create a nice glaze.
Rest Before Serving – Once the ribs are done, let them rest for about 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful. Serve with extra BBQ sauce on the side for dipping!
EXPERT TIP: Before wrapping the ribs in the foil, place 4 to 5 pallets of butter on the foil and then liberally sprinkle brown sugar over the butter. Be sure to place the ribs meat-side down over the butter, and then fold the foil tightly (but gently). This adds flavor and helps to tenderize the rib meat.
How To Serve
Sometimes we throw the ribs under the broiler for about 1 minute. This caramelizes the BBQ sauce and adds a nice depth of flavor. But, honestly, there is so much flavor going on, that it’s not really necessary.
Have a large sharp knife ready to cut the ribs into individual ribs, or cut them into half slabs.
Be sure to have plenty of extra BBQ sauce on hand. White bread slices and pickles are a must for serving.
We love to serve these ribs alongside our macaroni and cheese, Southern baked beans, coleslaw, and slow-cooker corn on the cob for the ultimate BBQ feast!
EXPERT TIP: For the final stage of the 3-2-1 technique, you’ll want to liberally apply a layer of BBQ sauce on the top of the ribs. You can bring them into your kitchen to do this, or, very carefully apply the sauce out at the smoker.
Other Classic BBQ Recipes to Try
Being born and raised in the Lone Star State, we’ve had some pretty amazing BBQ over the years. It can be a challenge to re-create the classics at home. But, we’ve got the recipes and techniques to help you get real close. In some cases, maybe even better! Here are some of our absolute favorites that we are certain you and your family will love, too!
- Smoked Steakhouse Burger
- Cheese-Stuffed Smoked Meatloaf
- Slow-Cooker Pulled Pork
- Chopped Brisket Sandwiches
- Beer-Can Chicken with BBQ Sauce
- Southern Grilled BBQ Shrimp
- Slow Cooker Baby Back Ribs
- Homemade BBQ Sauce
- Best-Ever Beef Rub
These are all amazing and classic, but, in the meantime, are these ribs calling your name?
Folks, these ribs are the real deal.
You will be hard-pressed to find any BBQ joint that can top these gems.
Smoking adds the quintessential BBQ flavor, but, you could do this same technique in your oven or on your grill. Just maintain a steady low heat of 225°F.
These produce a juicy, flavorful rib that is out of this world.
Ready to make the best ribs this side of Memphis? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Smoked St. Louis-Style Ribs
Equipment
- 1 Smoker
- 5 oz wood chips hickory, pecan, mesquite, oak
- aluminum foil heavy duty
Ingredients
Instructions
- Prep your smoker with the wood chips. Place a pan of water on the lower rack.
- Liberally salt the ribs all over with salt. Place on a smoker rack (or racks) and place in the fridge (on a baking pan or pans) for 1 to 2 hours, or overnight.2 racks St. Louis-style ribs, Kosher salt
- Remove the ribs from the fridge and slather mustard all over the tops and bottoms of the ribs. Liberally sprinkle the rub all over the ribs (they should be fully coated).1 cup yellow mustard, 1 cup pork rub
- Place the ribs in the smoker and turn the heat to 225°F. Smoke for 2 hours and 45 minutes.
- Tear off two pieces of foil that are large enough to wrap up each rack of ribs. Place four pads of butter on each piece of foil. Sprinkle a half cup of the brown sugar over the butter on each rack (total of 1 cup of sugar).8 tbsp unsalted butter, 1 cup brown sugar
- Carefully bring the ribs from the smoker and place them (meat side down) on top of the butter. Bring the sides of the foil up around the ribs and gently make a seal on the top and the sides. Return the ribs to the smoker for another 1 hour and 45 minutes.
- Make the BBQ sauce at this point, if you haven't already done so.
- Bring the ribs in foil into the kitchen and place them on a baking sheet. Carefully remove the foil and any accumulated juices and melted butter. Place the ribs, meat side up, back on the grates. Liberally brush BBQ over the tops of the ribs. Return the ribs to the smoker for another 45 minutes.1½ cups BBQ sauce
- Remove the ribs and let rest for 10 minutes before slicing. Serve at once with extra BBQ sauce for passing at the table.
