St. Louis Style Ribs are one of our favorite things to make on our smoker. These flavorful ribs are made with a mix of spices and seasonings that will make your taste buds tingle! Lavished with a sweet and tangy Kansas City-Style BBQ Sauce, these tender ribs are always a hit!
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These St. Louis Style Ribs are finger-licking good! Loaded with seasoning, spices, and a deliciously moreish BBQ sauce, they are some of the best ribs I have ever eaten!
We love smoking meats and we love ribs, so it only makes sense to share one of my favorite smoked rib recipes with you representing Missouri, home of Kansas City-style barbecue. This is part of my American Eats series where I'm exploring some of the most famous foods from each state, one state at a time.
What are St. Louis Ribs?
St Louis Style Ribs refer to a fatty cut of meat that is made in a rectangular shape that is perfect for smoking. The slow-smoking method allows smoky flavors to permeate the seasonings, meat, and BBQ sauce, making it so flavorful and tender.
By the end of cooking you will have a melt-in-your-mouth main dish that you can serve for a dinner party, a special occasion, or as part of a summer BBQ spread!
Try my Texas Smoked Brisket, this Smoked Pulled Pork, or these delicious Smoked Pork Belly Burnt Ends for more barbecue inspiration!
Why We Love This Recipe
- Customize this recipe with your favorite BBQ sauce, or easily change the seasoning and spices to suit your preference.
- Made with simple ingredients you may already have in your pantry.
- These ribs look so impressive to serve, but they're easier to make than you'd think!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Ribs - We'll use racks of St. Louis ribs or spare ribs for this BBQ dish, without the silver skin.
- BBQ Sauce - My Kansas City-Style BBQ Sauce is so delicious with the dry rub on these BBQ ribs.
- Sugar - Dark brown sugar gives this dry rub a rich sweetness to it. You can use honey, maple syrup, or molasses if you prefer.
- Seasoning - We'll use a combination of paprika, garlic powder, onion powder, chili powder, freshly ground black pepper, cayenne pepper, celery seed, and kosher salt for this rub for a rich and aromatic blend of seasonings and spices.
Equipment
- Smoker - We have a little Traeger and it works great, but any smoker will work.
- Wood or Pellets - We typically use the Traeger Texas blend or oak pellets, and then hickory would be our next choice.
- Digital Meat Thermometer (affiliate link) - This is a link to our favorite thermometer but we do have a few.
- Heavy-duty aluminum foil - To wrap the ribs in before smoking to let them marinate.
- Cutting board - For preparing the rib meat.
How to Make This Recipe
- Make rub. Combine the paprika, garlic powder, onion powder, chili powder, freshly ground black pepper, cayenne pepper, celery seed, and kosher salt in a small bowl.
- Rub meat. Remove the silver skin from the back side of the ribs and pat them dry with a paper towel. Rub the dry rub all over the ribs.
- Refrigerate. Place ribs in foil and wrap. Store overnight in the fridge to marinade (optional).
- Prepare smoker. Start the smoker and get the temperature to around 225°F. Fill a disposable roasting pan with water and set it on the smoker to create humidity. You will want the water pan to be full during the smoke.
- Smoke. Cook the ribs in the smoker at 225°F for 5-6 hours.
- Add Sauce. Baste the top of the ribs with Kansas City BBQ Sauce during the last 30 minutes of the cooking time.
Recipe FAQ's
The term "St. Louis Style Ribs" refers to the cut of ribs as opposed to how they are prepared. St. Louis ribs are from the belly part of the pig, so they are fatter than other ribs. They are typically seasoned with a dry rub that is made with a combination of spicy and salty flavors. They are then coated with mustard, though in this recipe we'll use my delicious Kansas Barbecue Sauce. They can be cooked any way you like, either in your oven, on the grill, or in the smoker.
St. Louis-style ribs are fattier than baby back ribs as they're cut from the belly area of the pig. These ribs have a straighter, more uniform shape than baby backs. This rectangular shape allows them to cook more evenly, which is useful when smoking!
The "silverskin" on ribs is a thin membrane of connective tissues covering and holding ribs together. You will need to remove the silverskin from the rack of ribs before cooking them, as the membrane prevents rubs and brines from actually getting into the meat to flavor it. You don't even need a sharp knife to do it; a blunt butter knife should be fine.
Once completely cool, wrap any leftover ribs in plastic wrap, put them in a Ziploc bag, or place them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, oven, or grill.
Freeze your cooked ribs for up to 3 months. Defrost in the refrigerator overnight before reheating in the microwave, oven, or grill.
Tips for Success
- Use a Digital Meat Thermometer (affiliate link) to check the internal temperature of the meat.
- Make sure to marinate the meat for at least 30 minutes. For best results, leave it for 2 hours or overnight before cooking it. This allows the salt in the rub to tenderize the meat for a better, more flavorful result overall.
Oven Baked St. Louis-Style Ribs
You can bake St. Louis-Style Ribs in the oven if you prefer. You won't get the same smoky flavors as smoking them, but it does considerably cut down the cooking time. Simply prepare the ribs in the same way as if you were smoking them, but instead of putting them in the smoker, put them on a baking sheet and in the oven at 350 degrees F for 2 hours. Then brush the BBQ sauce and bake again for 25 minutes.
Substitutions and Variations
- Use honey or molasses instead of dark brown sugar if you prefer.
- I've used my Kansas City-Style BBQ Sauce in this recipe because it's sweet and tangy and so flavorful, but you can use a different sauce or store bought barbecue sauce if you prefer. Try my Alabama White BBQ Sauce, this South Carolina Gold BBQ Sauce, or my Rhubarb BBQ Sauce for some alternative flavors.
- Add a little bit of hot sauce to the BBQ sauce, or serve with hot sauce on the side. Alternatively, you can add some heat by adding some hot pepper flakes to the top of the ribs.
More BBQ Recipes
- Alabama White BBQ Sauce
- Smoked Pork Belly Burnt Ends
- Perfect Grilled Pork Chops with Sweet BBQ Pork Rub
- Uncle Richard's Brown Sugar & Honey Smoked Baby Back Ribs
American Eats
Smoked Pulled Pork Recipe
American Eats
Carolina Mustard Based BBQ Sauce
Beef & Lamb
Authentic Texas Barbecue Smoked Brisket
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
St. Louis-Style Ribs
Equipment
- Smoker
- Wood or Pellets
- Digital meat thermometer (affiliate link)
- Heavy-duty aluminum foil
- cutting board
Ingredients
- 2 racks of St. Louis ribs or pork spare ribs
- 1 Kansas City-Style BBQ Sauce
Dry Rub
- ½ cup dark brown sugar
- ¼ cup paprika
- 2 tablespoons kosher salt
- 1 teaspoon celery seed
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
Instructions
- Combine the paprika, garlic powder, onion powder, chili powder, freshly ground black pepper, cayenne pepper, celery seed, and kosher salt in a small bowl.
- Remove the silver skin from the back side of the ribs and pat them dry with a paper towel. Rub the dry rub all over the ribs.
- Place ribs in foil and wrap. Store overnight in the fridge to marinade (optional).
- Start the smoker and get the temperature to around 225°F. We have a Traeger and it works great, but any smoker will work. For wood, we typically use the Traeger Texas blend or oak pellets, and then hickory would be our next choice. Fill a disposable roasting pan with water and set it on the smoker to create humidity. You will want the water pan to be full during the smoke.
- Cook the ribs in the smoker at 225°F for 5-6 hours. Baste the top of the ribs with Kansas City BBQ Sauce during the last 30 minutes of the cooking time.
Notes
- Storage: Once completely cool, wrap any leftover ribs in plastic wrap, put them in a Ziploc bag, or place them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, oven, or grill.
- Freezing: Freeze your cooked ribs for up to 3 months. Defrost in the refrigerator overnight before reheating in the microwave, oven, or grill.
Nutrition
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
