A smoked St Louis ribs recipe with only 3 ingredients you say? That’s right, and to sweeten the deal, we’re trying out 4 different rib glazes - you’re welcome. Smoking ribs should not be hard or intimidating, so follow along and you’ll be slinging some amazing ribs in no time.
Smoked St Louis Ribs
2 hours 5 minutes
To prep the St Louis cut ribs, just get them out of any packaging and pull of the membrane on the bone side. This membrane is hard and inedible, and will hinder smoke penetration. Just throw it in the trash.
Now give the racks a light coat of the Dirty Bird rub
Cook those ribs for about 1 hour 45 minutes to 2 hours. In this part of the cook you’ll be looking for color - once the meat has that gorgeous deep red color, we can move on to the next step.
My secret for juicy, almost fall-off-the-bone tender smoked St Louis ribs is wrapping. Once the color’s looking right, I pull the ribs off the heat and wrap them tightly in aluminum foil. Make sure not to puncture or tear the foil, we don’t want any moisture escaping!
Put the foiled ribs back on the cooker.
The smoked St Louis ribs will be ready when a toothpick goes in and between the bones like butter. If the toothpick pulls on the meat a little, put them back on the cooker.
Get them off the heat, and open up the foil - let them steam for about 5 minutes to stop the cooking process. Then slice the rack into individual ribs, and brush on the glaze.