How Long To Smoke St Louis Ribs: The Perfect Recipe For A Delicious Meal

Hey, Barbecue-lovers! It’s time to get your grills fired up and cook some amazing dishes. I’m here to share my foolproof recipe for St Louis ribs that’ll have you licking your fingers after the meal!

In this article, I am going to guide you through everything you need to know about making St Louis Ribs: from selecting the right cut of meat, prepping it for cooking, to setting up a smoking schedule. Plus, I’ll be sharing a few tips and tricks on how to make this dish extra delicious.

So buckle up as we take off on a mouthwatering adventure – because by the end of this post you will be ready to make perfect St Louis ribs every single time.

Let’s get started!

Preparing St. Louis Ribs for Smoking

I believe that preparing St. Louis ribs is the key to getting a tender, juicy flavor. First, you’ll need to remove the membrane from the back of the ribs; using a kitchen towel can help grip and pull off this layer. Once that’s done, it’s time to trim away excess fat and cartilage from each cut of ribs. You then have the option of marinating or seasoning for added flavor before smoking them in your smoker for about 3-4 hours. With these steps completed, you’re ready to get your best smoked St. Louis ribs ever!

Next up comes fire safety – always make sure your smoker is well ventilated so smoke doesn’t become too concentrated indoors. Use wood chips if desired as they will add flavor and texture to your ribs when cooked over indirect heat. Additionally, I’ve found that checking on them every hour or two helps keep an eye on their progress without burning them or drying out the meat in any way; remember to wear protective gear such as oven mitts!

Ideal Smoker Temperature for Smoking St. Louis Ribs

Smoking St. Louis ribs is best done at a smoker temperature of 225-275 degrees Fahrenheit. This range ensures that the ribs will cook slowly and evenly, resulting in juicy, tender ribs with an even smokey flavor. Cook time depends on the thickness of your ribs; thinner slices will take less time to cook so it’s important to check your ribs regularly for doneness. You can use either a digital thermometer or a traditional meat thermometer to monitor the internal temperature of your St. Louis Ribs. Consider getting one with an alarm option if you’re worried about overcooking them!

You can also use wood chips or chunks to enhance the flavour of your St. Louis Ribs, which should be soaked in water for 30 minutes before using, regardless of which type you choose – this helps release more smoke flavour during cooking. A good rule of thumb here is 1 cup per hour for all smokers and grills, though adjusting that amount depending on the type and size of smoker you’re using is recommended too!

A single batch should take around 5 hours at 225-275 degrees Fahrenheit in order to get properly smoked St. Louis Ribs; however, if you find they need more time add some extra wood chips and leave them cooking until desired doneness has been reached!

Estimating Cooking Time for St. Louis Ribs

Estimating cooking time for St. Louis ribs can be tricky, but I believe the key is to find a balance between tenderness and flavor. I’ve found that using indirect heat on the grill works best in order to achieve this balance. First, you should season your ribs with spices and then preheat your grill to a medium-high temperature of 350°F – 375°F. After preheating the grill, place your seasoned ribs onto the indirect heat area of the grill and cook them for approximately 2 hours with the lid closed. After two hours, check your ribs for tenderness by inserting a toothpick into them; if it feels like butter when you insert it, they are ready! If not, continue cooking in 10-minute increments until they are finished. Your St. Louis ribs should come out juicy and delicious!

Internal Temperature Required to Fully Cook St. Louis Ribs

Cooking St. Louis Ribs is a great way to make sure you’re giving your family and friends a delicious meal. For the best results, knowing the internal temperature required to fully cook the ribs is important. I believe this is one of the most crucial considerations when making this meal, as undercooked or overcooked meat can ruin an otherwise perfect dinner experience.

To ensure your ribs are cooked perfectly, use a cooking thermometer and look for an internal temperature of at least 145°F; anything less and you could be putting you or your guests at risk of foodborne illnesses like salmonella or E. coli infection. It’s also important to note that ribs require 10-15 minutes of rest time after they’ve been removed from the heat source in order for them to reach their full temperature potential; once they’ve rested, use a cooking thermometer again to double check that they have reached the correct minimum internal temperature before serving!

The Benefits of Basting During Smoking of St. Louis Ribs

Basting is a great way to add flavor, moisture, and glaze to your St. Louis ribs during smoking. It helps the meat retain more of its juices, making it tender and succulent. Basting also plays up the smoky flavors from your smoker, creating an irresistible combination that will have your guests begging for seconds!

Using a marinade or sauce when you baste makes sure that each piece of rib melts in your mouth with delicious flavor. This can be especially helpful when dealing with tougher cuts of pork such as St. Louis ribs – the marinade helps break down the fibers so that you get tender meat every time. Additionally, basting sets off an incredible aroma which will make everyone around you salivate until it’s served!

The bottom line is this: basting while smoking St. Louis ribs adds layers of flavor and texture to the pork which can make all the difference in taste and presentation. With this simple step, you’ll be able to take your barbecue game to the next level!

Of course, there are other ways to add flavor besides just basting—these include using brines or rubs before cooking or even injecting liquids for added moisture within the meat.

Important Tips for Perfectly Grilling or Smoking St. Louis Ribs

Grilling or smoking St. Louis ribs is an art form, and by following a few key tips you can ensure that each time your ribs come out perfect! I’ve found that the most important tip for perfectly barbecuing ribs is to use low and slow heat. This allows for the ribs to cook evenly and ensures that all sides are cooked through without becoming dry. Additionally, patting them with oil before cooking helps prevent sticking, which gives you a better presentation of the finished product.

Another essential tip to remember when grilling or smoking St. Louis ribs is to season generously prior to putting them on the grill or smoker. Rubs are a great way to give your rib racks extra flavour – especially when combined with marinades before cooking. When it comes time to apply your rubs, don’t be afraid of using more than one; it’s often beneficial in creating layers of delightful seasoning!

Wrapping Up: How Long Does it Take to Smoke a Rack of St, Louis Ribs?

The amount of time it takes to smoke a rack of St. Louis ribs depends on several factors. Primarily, the number of ribs and the cooking temperature will determine how long it will take. Generally speaking, for a 4-rib rack cooked at 225 degrees Fahrenheit, you’ll need to plan for 5-6 hours of cook time. That’s about 1 hour per pound of meat (4 pounds in this case).

If you’d like to speed up the process, you can increase the temperature to 250 or 300 degrees Fahrenheit and cut down your total time by an hour or 30 minutes respectively. Just be sure that if you go with a higher heat setting that you check the ribs frequently – they may overcook more quickly than expected!

Also keep in mind that if you’re using any rubs or sauces, they should be applied right before finishing so as not to burn away during cooking. Overall, when smoking a rack of St. Louis ribs, plan for anywhere from 4-6 hours depending on how many ribs and your desired temperature settings. And remember – use caution when upping the heat!


What are St. Louis Style Ribs?

St. Louis Style Ribs are pork spare ribs trimmed of the sternum bone, cartilage and flank. These cuts of rib come from the pork belly and are flatter than baby back ribs. They have a higher fat content which makes them especially flavorful when cooked with a BBQ sauce or dry rub.

How Does Smoking Make Ribs Moist?

Smoking helps keep ribs moist by slowly cooking the meat in an enclosed chamber with low heat over indirect heat from charcoal or wood chips. The smoke particles created during this process cause condensation, helping to keep the ribs moist while keeping them juicy and tender at the same time. Additionally, using apple cider vinegar, apple juice or other marinades can add additional moisture to help ensure that the ribs remain juicy throughout their cooking time.

What Should I Wrap My Ribs In When Cooking Them?

Heavy duty aluminum foil is often used when smoking or grilling ribs to create a “steam pocket” that will help keep them moist while they cook and develop flavor. To do this, wrap your seasoned ribs in foil along with some water, beer or other liquid before placing them on your grill or smoker. Be sure to remove any excess air pockets so that they stay sealed tight during the entire cooking process!

How Long Do You Smoke St Louis Style Ribs For?

Depending on your smoker temperature, you should smoke St Louis Style Ribs for 2–4 hours until they reach an internal temperature of 195°F–205°F (90°C–96°C). The best way to check for doneness is by using a digital food thermometer and testing for tenderness – when you poke it into one of the thicker sections near where you applied your dry rub/BBQ sauce it should be able to easily penetrate without much resistance if it’s ready!

How do I prepare wrapped ribs?

To prepare wrapped ribs, first rub the rib meat generously with a dry or wet rib rub. Wrap the ribs in aluminum foil and then place into a smoker or gas grill on indirect heat, ensuring that the heat source is not directly below the rib cage. Smoke over low heat for several hours until your desired internal temperature (around 205°F) is reached. Remove from smoker/grill and add BBQ sauce if desired before letting rest.

What are some tips to ensure my ribs turn out juicy?

When smoking pork ribs, it’s important to remember that fat equals flavor! So make sure you use fatty pieces of pork with plenty of saturated fat marbling throughout the meat. Additionally, wrap them in plastic wrap before adding dry or wet rubs as this helps keep moisture inside of the meat as it cooks so that your finished product will be juicy and tender. Lastly, when using a pellet grill always cook bone side down so that all natural juices remain close to the bone as they cook resulting in juicier results.

What is an ideal prep time for smoked ribs?

Smoked ribs usually require about 1-½ hours depending on how smoky you want them to be and what type of smoker you’re using – electric smokers tend to require less time than charcoal or wood-fired ones, for example. After cooking on indirect heat at a low temperature (between 225°F – 275°F), allow 20 minutes per pound plus 10 additional minutes per pound after adding BBQ sauce, if desired.

Can I apply sauce while smoking meats like brisket or pork?

Generally, it’s not recommended to add BBQ sauce while smoking meats such as brisket or pork because most sauces contain sugar which can burn easily on direct flames resulting in bitter flavors instead of sweet ones. Instead wait until after smoking has completed then brush liberally with your favorite bbq sauce before serving for best results!

Leave a Comment

Your email address will not be published. Required fields are marked *