Backyard Ribs can be hit or miss. Looking for an easy yet absolute reliable rib recipe? Simple St. Louis Ribs are so simple, but anybody you serve will think you are a pit master! Yes they are that good.

mouth. is. watering.

Alright, because this is a simple St. Louis rib recipe, I’m not going to get into a lot of the details. However, if you’d like to learn about the principles that went into making these ribs amazing or the difference between rib types, I encourage you to check out my other articles. (pardon our smoke, some of these are still a work in progress) I am saving all the explanations for another article. In the meantime, just follow the recipe!

I don’t normally condone cooking to time, however with ribs it is really hard to get a reliable read on a thermometer. And because we are cooking these for so long you can be confident they are safe to eat. There are other methods to determining rib doneness like the bend test or the toothpick, but again; simple recipe.

Prep!

Let’s have a look at your ribs. If you got these in a grocery store vacuum sealed frozen bag, no problem. We will have to thaw using one of these methods: Refrigerator or ice bath. If you got your ribs from the butcher (you should support your local butcher), awesome.

  1. Trim the Ribs. We are going to trim the skirt underneath, remove the membrane, remove any dangly bits, and remove some of the excess fattiness on the top. A really good knife goes a long way.
  2. Mix the Salt and Pepper. Mix a 2:1 ratio of ground pepper to kosher salt. Please do not use table salt.
Trimmed and ready for rub

Cook your St. Louis Ribs!

Alright, here are the easy steps to perfect awesome amazing juicy ribs.

  1. Put on the grill. Cook for 3.5 hours. Once you have your smoker up to 250 degrees F, lay your ribs on meat side up.
  2. Wrap and cook for 2 hours. Lather on your favorite barbecue sauce on the top of the ribs. Wrap TIGHTLY in unwaxed pink butcher paper. I use this butcher paper from Amazon, it lasts me awhile and large enough to handle briskets too. Place back in the smoker, meat side down. Cook for 2 more hours.

A word about the wrap: You do not want more than 3 layers of paper on any one side of the rib. The point of the paper is to still let the ribs breath and not hold in all over the juices (that is called braising).

Ready for rub after 3.5 hours!

Once time is up, test for doneness with a toothpick or the bend test. If more time is required, keep checking every 15 min. Pull the ribs from the smoker and let them rest for about 20 minutes. If you want, we can let them rest a little longer and they will continue to tender up.

Serve your delicious Q’!

That was so easy. We could have been mopping, spritzing, braising, brining… Interested in learning about any of that? Start by checking out our Q’ Basics!

Let me know how you liked this recipe in the comments!

Simple St. Louis Ribs

Tucker
Mouth watering St. Louis Ribs with a simple rub and simple recipe. Texas Style.
5 from 1 vote
Prep Time 15 mins
Cook Time 6 hrs
Course Main Course
Cuisine American
Servings 2 people

Equipment

  • Smoker

Ingredients
  

  • 1 tbsp Kosher Salt
  • 3 tbsp Ground Black Pepper 16 Mesh. If normal ground, 2.5 tbsp
  • 3 Rack St. Louis Ribs
  • Your favorite BBQ Sauce

Instructions
 

Prep

  • Trim the ribs by removing excess fat on the top, the skirt on the bottom, and the membrane.
  • Mix Ground Pepper and Kosher Salt in a 3:1 ratio.
  • Pat the ribs dry with a paper towel.
  • Apply rub to ribs. Most of the rub should be on the top where the meat is.

Cook

  • Preheat smoker to 250 degrees F.
  • Place ribs in the smoker, meat side up. Cook for 3.5 hours.
  • Apply a liberal amount of your favorite sauce to the top of the ribs.
  • Wrap ribs in unwaxed butcher paper. Place ribs back in smoker, meat side down. Cook for 2 hours.
  • Test for doneness. If not done, check again every 15 minutes. Once done, pull ribs from smoker, let rest for 20 min. Unwrap, cut, and serve!
Keyword Bark, Ribs, Salt and Pepper, Simple, Smoke Ring, Texas Style
0 Shares:
1 comment
  1. 5 stars
    I’VE BEEN STRUGGLING TO COOK GOOD RIBS. I’VE FOLLOWED OTHER BLOGS ON HOW TO DO IT AND JUST KEPT COMING OUT DRY AND STUCK TO THE BONES. WRAPPING I THINK REALLY MADE THE DIFFERENCE HERE. I HAD A VERY VISIBLE SMOKE RING AROUND EVERY PIECE I CUT UP.

Leave a Reply

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

Recipe Rating




You May Also Like
Read More

Smoked Leg of Lamb

More tender than a filet mignon and twice as flavorful! Perfectly smoked with garlic and herbs to a beautiful medium rare.
Read More
Read More

Tomato Cucumber Salad

A classic tomato cucumber salad! With a vinegary bite, this healthy salad will go great with whatever deliciousness you are about to serve!
Read More
Read More

Smoked Pork Butt

Low and slow at 225 degrees and a nice hickory flavor. Smoked pork butt is easy, and with this simple recipe I guarantee deliciousness!
Read More