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Smoked St. Louis Style Spare Ribs with Spicy BBQ Sauce

This St. Louis style spare ribs recipe takes all flavor components and allows the ingredients to work in concert so it plays like a symphony.

Prep Time
10 mins
Cook Time
6 hrs
Marinate Time and Resting Time
8 hrs 20 mins
Total Time
14 hrs 30 mins
Servings: 6 servings
Calories: 243 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 Rack of St. Louis Style Ribs
For the BBQ Sauce
  • 1 bottle (24 oz) ketchup
  • ½ cup dark brown sugar packed
  • ¼ cup apple cider vinegar
  • 2 tablespoons Chili garlic sauce
  • 1 tablespoon whole grain mustard
  • 2 tablespoons Worcestershire sauce 
  • 2 teaspoons liquid smoke
  • 2 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
For the Rub
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
For Smoking
  • water
  • Wood Chunks or chips pre-soaked, or pellets (whichever your smoker uses)

Instructions

    Cup of Yum
  1. Get out and measure all of your ingredients.
  2. Season both sides of the ribs generously with the salt, garlic powder, cayenne pepper, and ground black pepper. Allow to marinate overnight in the fridge.
  3. Fill the steam pot in the smoker with water and stock the smoker with wood (chunks, chips, pellets…whatever your smoker is designed for)
  4. Smoke the ribs for about 3 hours at 225 degrees.
  5. Until they reach an internal temperature of 175 degrees. Make sure to check the water level and wood every 45-60 minutes.
Make your Barbecue Sauce
  1. Meanwhile, combine all of the BBQ sauce ingredients in a medium saucepan.
  2. Bring to a boil over medium-high heat, making sure to whisk the ingredients together.
  3. Once boiling, reduce the heat and allow the sauce to simmer for 15 minutes.
  4. Remove from heat and allow to cool before using.
  5. Transfer to an airtight container (I use mason jars) if not using immediately and store in the fridge for up to 2 weeks.
  6. After 3 hours, remove the ribs and apply BBQ sauce to both sides.
  7. Place ribs in butcher paper or aluminum foil and coat with more barbecue sauce.
  8. Wrap tightly and return to the smoker and continue to cook for 2 more hours.
  9. When the ribs have about an hour left, unwrap and apply more BBQ sauce.
  10. Return ribs to the smoker to finish cooking, unwrapped, until they reach 195-203 degrees (about another hour).
  11. Carefully remove the ribs from the smoker (letting them reach a higher temperature allows the connective tissue to break down and they are fall-off-the-bone tender). Allow the ribs to rest for at least 20 minutes before serving.
  12. Serve.
  13. Enjoy every bite.

Nutrition Information

Calories 243kcal (12%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.04g Cholesterol 15mg (5%) Sodium 794mg (33%) Potassium 160mg (5%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 385IU (8%) Vitamin C 2mg (2%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 243

% Daily Value*

Calories 243kcal 12%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.04g 2%
Cholesterol 15mg 5%
Sodium 794mg 33%
Potassium 160mg 3%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 385IU 8%
Vitamin C 2mg 2%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.