Smoked St. Louis Spare Ribs

Why this Recipe Works

• St. Louis ribs cook evenly - The trimmed rectangular shape makes them easier to season, smoke, wrap, slice, and serve.
• Big BBQ flavor without an all-day cook - These ribs deliver smoky, sweet, savory barbecue flavor in about 5 to 6 hours.
• Flexible texture - Use the full 3-2-1 method for fall-off-the-bone ribs, or shorten the wrap time for ribs with a little more chew.
• Simple ingredients - A good dry rub, smoke, and barbecue sauce are all you need.
• Great for cookouts - Ribs are always a crowd favorite and pair perfectly with classic BBQ sides.

Spare Ribs vs. Baby Back Ribs

There are two common types of pork ribs: spare ribs and baby back ribs.

Spare Ribs

Spare ribs come from the lower part of the rib cage, near the belly. They are larger, flatter, meatier between the bones, and a little fattier than baby back ribs. That extra fat makes them flavorful and forgiving on the smoker.

St. Louis-style ribs are spare ribs that have been trimmed into a more even rectangular shape. The breastbone, cartilage, and rib tips are removed, which makes them easier to cook and slice.

Baby Back Ribs

Baby back ribs come from the upper part of the rib cage near the loin. They are smaller, leaner, and more curved. They cook a little faster, but because they are leaner and less uniform, they can be easier to overcook.

For this recipe, I recommend St. Louis-style spare ribs. They have great flavor, cook evenly, and are usually a better value than baby backs.

Ingredient Notes

• St. Louis-style spare ribs: Look for meaty racks with even thickness from end to end. Avoid racks with lots of exposed bone or "shiners," where the meat has been cut too close to the bone.
• BBQ dry rub: Use your favorite barbecue dry rub, homemade or store-bought. A good rib rub usually has salt, sugar, paprika, garlic, onion, pepper, and a little heat. For best flavor, season the ribs the night before and refrigerate them loosely covered.
• Barbecue sauce: Use your favorite BBQ sauce for the final stage. Sweet, tangy, smoky, or spicy sauces all work. If you prefer dry ribs, skip the sauce and finish with a light dusting of rub.
• Apple juice: A little apple juice in the wrap helps steam and tenderize the ribs. It also adds a touch of sweetness.
• Optional wrap additions: Butter, brown sugar, honey, extra rub, or a drizzle of BBQ sauce can be added during the wrap for sweeter, softer ribs.

How to Prepare Spare Ribs for Smoking

1. Pat the ribs dry: Remove the ribs from the packaging and pat them dry with paper towels.
2. Remove the membrane: Flip the ribs bone-side up. Use a butter knife to loosen a corner of the thin membrane on the back of the ribs, then grab it with a paper towel and pull it off.

3. Trim if needed: Trim any loose flaps of meat or excess fat. St. Louis ribs are already trimmed, so you usually will not need to do much.
4. Season generously: Coat both sides of the ribs with barbecue dry rub. If possible, refrigerate them overnight, then add a light dusting of rub before smoking.

How to Smoke St. Louis Spare Ribs

1. Preheat the smoker: Preheat your smoker to 225°F to 250°F. Add wood chunks, chips, or pellets according to your smoker setup.
2. Smoke unwrapped: Place the ribs on the smoker bone-side down. Smoke for 3 hours, or until the rub has set and the ribs have a deep reddish-brown color.
3. Wrap the ribs: Lay each rack on a large sheet of foil or butcher paper. Add a splash of apple juice, and if desired, add butter, brown sugar, or extra rub. Wrap tightly and return the ribs to the smoker.
4. Cook wrapped: Cook wrapped for 1 to 2 hours, depending on the texture you want. Use 2 hours for softer, fall-off-the-bone ribs. Use closer to 1 hour for ribs with a little more bite.
5. Unwrap and sauce: Carefully unwrap the ribs and return them to the smoker. Brush with barbecue sauce if desired.
6. Finish the ribs: Cook for about 1 more hour, until the sauce is set and the ribs are tender.
7. Rest and slice: Let the ribs rest for 10 to 15 minutes, then slice between the bones and serve.

3-2-1 Ribs vs. Bite-Through Ribs

The classic 3-2-1 rib method is:

• 3 hours smoked unwrapped
• 2 hours wrapped
• 1 hour unwrapped with sauce

This method is popular because it makes very tender, fall-off-the-bone ribs. It is a great option if that is the texture you like.

I usually prefer ribs with a little more chew, where the meat pulls cleanly from the bone but does not fall apart when you pick it up. For that texture, use:

• 3 to 4 hours smoked unwrapped
• 1 hour wrapped
• 1 hour unwrapped

Both methods work. The best timing depends on the size of the ribs, smoker temperature, and how tender you like them.

How to Tell When Ribs Are Done

• Internal temperature: Most spare ribs are tender around 190°F to 203°F. For bite-through ribs, aim closer to 190°F to 195°F. For softer ribs, aim closer to 200°F to 203°F.
• Meat pullback: The meat should pull back from the ends of the bones about ¼ to ½ inch.
• Bend test: Pick up the rack with tongs near the center. The ribs should bend easily, and the surface should start to crack slightly.
• Probe tenderness: A thermometer probe or toothpick should slide into the meat between the bones with little resistance.

Best Wood for Smoking Ribs

I like a mix of hickory and applewood for smoked spare ribs. Hickory gives classic BBQ smoke flavor, while applewood adds a slightly sweet, mild smoke that pairs well with pork.

Other good options include:

• Cherry
• Oak
• Pecan
• Maple

Avoid using too much mesquite, which can overpower pork during a longer smoke.

Wood chunks are my preference for charcoal smokers because they burn longer and cleaner than chips. For pellet grills, use hickory, apple, cherry, or a competition blend.

Storage and Reheating

Store leftover ribs in an airtight container or tightly wrapped foil in the refrigerator for 3 to 4 days.

To reheat, wrap the ribs in foil with a splash of apple juice, broth, or water. Warm in a 275°F oven until heated through. You can also reheat them on the smoker or grill over indirect heat.

For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

What to Serve with Smoked Ribs

Smoked St. Louis ribs are perfect for backyard BBQs, Memorial Day, July 4th, Labor Day, game day, and summer cookouts.

Serve them with:

• Smoked Baked Beans
• Southern Coleslaw
• Southern Potato Salad
• Broccoli Salad {Chicken Salad Chick Copycat}
• Creamy Bacon Mac and Cheese
• Smoked Gouda Mac and Cheese
• Hawaiian Mac Salad

For sauces try:

• Peach BBQ Sauce
• Carolina Gold BBQ Sauce
• North Carolina Vinegar BBQ Sauce

For a full cookout spread, serve ribs with baked beans, coleslaw, potato salad, pickles, and extra BBQ sauce on the side.

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