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Tender, juicy, delicious, perfectly Smoked St Louis Pork BBQ Ribs - done simply. Smoking doesn't have to be so intimidating | www.craftycookingmama.com

Smoked BBQ St. Louis Ribs

A simple & basic method for tender & delicious smoked St. Louis Pork Ribs.
5 from 1 vote
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Pork
Cuisine BBQ
Servings 4 - 6 servings


  • 2 racks St. Louis Ribs 2.5 - 3 lbs. each rack
  • 4 tablespoon kosher salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon Hungarian paprika
  • beer & apple cider vinegar if using water pan
  • wood chunks
  • BBQ sauce to serve


  • Set up smoker. Smoking temp should be set up and maintained between 225° - 230°. Start this about an hour before smoking.
  • Prep ribs. Remove membrane from the underside of ribs.
  • Combine salt, pepper and spices.
  • Rub down ribs, front and back, with spice rub. I like the rub to sit at least half an hour before smoking.
  • When ready to cook:
  • Add beer & apple cider vinegar to water pan (if using). We used about 2 beers and about 1/4 cup apple cider vinegar. You could use just water if you liked.
  • Throw ribs in, meat side up/bone side down & cover.
  • Add a handful of wood chunks and get to smoking.
  • Continue to smoke for 5-6 hours, maintaining temp at 225° - 230° and adding another 2 handfuls of wood chunks during course of smoking.
  • Check ribs after 4 1/2 - 5 hours of smoking.
  • Pick up ribs with the tongs, and bounce gently. The center surface of the ribs should crack slightly. If not, smoke for another 30 mins to - 1 hour and test again. I know this "test" sounds crazy if you haven't seen it before - but when you see it, it will make perfect sense. Also, the meat should easily pull from the bone but NOT be falling off.
  • If you'd like to add sauce and smoke for a few minutes, now's the time. I prefer to not sauce up my ribs and serve sauce on the side instead.
  • Remove, let rest for a few minutes & enjoy :)