Smoked St. Louis Style Ribs Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
6 hrs
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Additional Time
45 mins
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Total Time
7 hrs 30 mins
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Servings
8
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Calories
64542 kcal
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Course
Main Course, Lunch
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Cuisine
American
Smoked St. Louis Style Ribs Recipe
Description
The Smoked St. Louis Style Ribs Recipe focuses on building flavor through a balanced spice rub combined with mustard to help it adhere to the ribs. The smoking process at a low temperature for three hours uses a spritzing liquid blending apple juice, cider vinegar, and water to keep the ribs moist and enhance their taste. After smoking, a buttery barbecue sauce is introduced to add richness and a slight tang. Wrapping the ribs tightly in foil or peach paper after coating with the sauce helps meld flavors and maintain tenderness.
The resulting ribs have a smoky, peppery crust from the dry rub and a moist, tender interior, achieved by consistent basting and slow cooking. The recipe is intended for those wanting a traditional smoked rib experience with a balance of spices and barbecue flavor.
This preparation fits well for a hearty meal and pairs well with classic barbecue sides. The detailed steps for spraying and wrapping help ensure the ribs remain succulent while developing a flavorful bark.
According to the notes, these ribs can be kept warm in the oven after cooking by covering with foil at low temperatures, allowing for make-ahead serving flexibility.
Ingredients
For the Rub:
- 2 tablespoons salt coarse
- 2 tablespoons black pepper ground
- 1 tablespoon garlic granules
- 1 tablespoon onion granules
- 2 tablespoons paprika
For the Spritzer and Sauce:
- 1 cup apple juice
- 1 cup apple cider vinegar
- 1 cup water
- 1 cup barbecue sauce your favorite
- 1 unsalted butter stick, melted
For the Ribs:
- 2 3 to 3 ½ pound spare ribs trimmed
- 4 tablespoons yellow mustard or dijon mustard
Instructions
- Preheat the smoker to 240° to 250°.
- Rub: Combine all of the ingredients and set aside.
- Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. Set aside.
- Sauce: In a small saucepot, add the BBQ sauce, butter, and 1 cup of the spitzer mix. Keep warm.
- Rub the mustard all over both sides of the ribs creating a thin layer.
- Next, generously season the ribs on both sides with the rub. See Notes.
- Add the ribs to the smoker and cook for 1 hour. Spray the ribs with 8-10 sprays of the spritzer.
- Repeat this process for the next 90 minutes then cook for 30 more minutes.
- After 3 hours total of smoking time, remove the ribs.
- Pour about ½ cup of the mixed sauce over the ribs and rub it in on all sides.
- 1Add about ¼ cup of the mixed BBQ sauce onto the center of a large sheet of heavy-duty foil or peach paper where the ribs are going to go and place ribs bone side up to the top of the sauce on the foil and wrap them extremely tight by folding over and covering up the ribs.
- 1Place the ribs back on the smoker bone side up and cook for 3 hours or until they are done. See Notes.
- 1Remove the ribs from the smoker and let rest in the foil for 30-45 minutes before slicing and serving.
- 1Serve ribs with BBQ sauce on the side.
Notes
- Apply the rub generously over mustard-coated ribs to develop a good bark during smoking.
- Use a spray bottle with the apple juice, cider vinegar, and water mixture to spritz the ribs regularly to retain moisture.
- Cook the ribs at a steady 240° to 250° Fahrenheit to achieve tender and flavorful results.
- Wrap ribs tightly in foil or peach paper with sauce after smoking to lock in juices and flavor.
- Ribs can be kept warm in the oven covered with foil at low temperature for serving later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 64542 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 645.42kcal | 32% |
| Carbohydrates | 8.31g | 3% |
| Protein | 34.84g | 70% |
| Fat | 51.76g | 80% |
| Saturated Fat | 16.54g | 83% |
| Cholesterol | 174.7mg | 58% |
| Sodium | 2102.82mg | 88% |
| Potassium | 653.01mg | 14% |
| Fiber | 1.54g | 6% |
| Sugar | 4.08g | 8% |
| Vitamin A | 890.17IU | 18% |
| Vitamin C | 0.32mg | 0% |
| Calcium | 54.06mg | 5% |
| Iron | 2.76mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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