Smoker Series: How To Smoke St. Louis Pork Ribs 

When you say “pork ribs” in any environment, the first thing that often comes to mind is the glorious thought of “delicious, savory smoked barbecue ribs.” Plus, it’s one of the easiest proteins to smoke and requires little effort. Without a doubt, smoking ribs have been the cause of a few backyard debates about who makes the best. Is dry or wet best? Low and slow or hot and fast? 

Here is how I settle all of that: blow them away with different flavor profiles. This is simple to do, but extremely effective at calming even the most opinionated guest. It’s amazing what great-tasting food does! 

Here are the three different rib cuts in simple terms:   

• Spare ribs are cut from the bottom portion of the ribs with longer bones, and less meat - more flavorful to many.  

• St. Louis pork ribs are cut without the rib tips and brisket flap of spare ribs and are more uniform in shape. 

• Baby back ribs are the most popular, and are cut from the top portion of the rib cage with more meat.    

As for cooking, I prefer the hot and fast method. I like to keep it simple, but wow guests with multiple amazing flavor profiles. This recipe calls for three racks of St. Louis pork ribs but will work on the other two cuts as well. For this recipe, I am smoking three racks and I am not wrapping them. Let’s roll some smoke now! 

You Will Need: 

• Digital meat thermometer. 

• Disposable gloves. 

• Fuel source for your smoker. I recommend adding pecan or cherry wood too. 

• Smoker. 

• BBQ spritzer or clean spray bottle. 

• Aluminum pan(s). 

Ingredients: 

• Racks of ribs. 

• Yellow mustard or spray oil for a binder. I do not recommend vegetable oil. 

• Three BBQ rub(s) of your choice. 

• Apple and/or cranberry juice. 

• Irish butter (my preference for everything). 

Preparation: 

• Preheat the smoker to 300°F. 

• Add pecan and/or cherry wood chunks for a medium to heavy smoke. 

• Peel the membrane from the back of the ribs. You will regret not doing so unless you like chewy ribs. 

• Slather ribs with yellow mustard or Spray with oil. 

• Generously cover each rack with the rubs you chose - one per rack. 

Instructions: 

• Place racks bone side down in the smoker for 30 minutes to offset the flame. 

• Spray with cranberry/apple juice and flip. 

• Continue this process every 30 minutes for about an hour and a half. 

• Place ribs over the flame and flip every 10 minutes for 30 minutes, spraying down with each flip. 

• Place ribs away from the flame and spray both sides with juice  

• Continue flipping and spraying every 20 minutes until the internal temperature reaches 205°F. *TIP:  The bone ends will start to peek out when the meat is done, but use your meat thermometer to double-check. 

• Remove from the smoker and place in aluminum pan meat side up. Place pads of butter on top, cover with foil, and let rest for 30 minutes. 

Perfection awaits your hungry guests. Get the napkins and sauces ready. Enjoy! 

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