St. Louis Style Ribs

Ribs are a BBQ classic — and one of my all-time favorites. I always go for St. Louis-style because they pack the best flavor; the extra marbling and fat give them a rich, smoky taste that's hard to beat. Looking for something leaner? Baby back ribs are a great alternative, with tender meat and a slightly milder flavor. Same method applies — baby backs just cook a bit faster.

 

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Ingredients

1–2 racks St. Louis style pork ribs

Pork's Best Friend  rub — or even our Beef's Best Friend  for a clean, classic "Texas style" rub

Honey and butter, for wrapping

 

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Instructions

Prep the ribs: Remove the membrane from the back (or score it — personal preference, I tend to leave it on). Apply rub generously on both sides and let sit while the smoker preheats - but also no problems with plastic wrap and sit overnight. 

Smoke:

2.5–3 hours, unwrapped: Smoke at 225°F, bone-side down. Don't touch — let the color build.

1  hour wrapped: Wrap in foil with a drizzle of honey and a few pats of butter. Return to the smoker.

1 hour, foil boat: Unwrap and flip meat-side up, keeping the juices in the boat. Baste the top with those juices a couple of times.

Check doneness: Ribs should bend easily and show good pullback on the bones.

Rest and serve: Cover and rest for 20 minutes before slicing between the bones.

 

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Club Tips

We're always working to time things right so guests get the food fresh — a few notes if you're managing timing:

Need more time before serving? Hold in the oven at its lowest setting (160–170°F), covered, for as long as you need.

Short on time? Bump to 230–240°F for the first 2 hours, then up to 250–275°F once wrapped — that'll save you close to an hour. Just pull it back down to 225°F for the foil boat stage so it doesn't overcook.