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–+ servings
Sliced St. Louis style ribs in a pile on top of more smoked ribs.
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5 from 1 vote

St. Louis-Style Ribs

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!
Prep Time45 minutes
Cook Time6 hours
Total Time6 hours 45 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 152kcal
Author: Amy Nash

Equipment

  • Smoker
  • Wood or Pellets
  • Digital meat thermometer
  • Heavy-duty aluminum foil
  • cutting board

Ingredients

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

Calories: 152kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 1793mg | Potassium: 219mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2066IU | Vitamin C: 0.5mg | Calcium: 39mg | Iron: 2mg