Smoked St. Louis Style Ribs Recipe | GirlCarnivore.com (2024)

FAQs

How long does it take to smoke St Louis ribs at 225? ›

Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker. Smoke for 4 to 5 hours then test for doneness.

Place ribs directly on smoker grate bone side down. Smoke for 3 hours. After 3 hours, wrap in foil and place back into smoker for 2 hours. After 2 hours, unwrap and place back into smoker for a final hour.

A Few Words on The 2-2-1 Method

The initial 2 hour step is where the smoke flavor gets into the meat, the middle 2 hour step is where the super tenderizing takes place. The last 1 hour step is where the crust develops on the outside.

321 ribs are a foolproof way to get fall-off-the-bone ribs. The 321 rib method is based on smoking the ribs for 3 hours, wrapping them with liquid for 2 hours, and saucing them for the final 1 hour.

If I run my Yoder, always 250-275. Generally a 250 start and adjust up after a wrap or as needed. In a nutshell, I do not notice any difference in the quality of the meat I smoke between the traditional 225 to a more higher heat like 250-275.

Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. Return to the smoker bone-side up and smoke for two hours.

Louis” style cut rack of ribs. After removing the membrane from the bone-side of the ribs, season both sides of the ribs liberally with your homemade rub. Some folks like to use yellow mustard as a “binder” to help adhere the rub to the meat.

You'll get a much better end product if you take it off. The membrane can be chewy or rubbery and prevents seasonings from penetrating the underside of the ribs. Luckily, the membrane is easy to remove. Removing it from your pork ribs is key to preparing great ribs for the BBQ, oven, slowcooker, etc.

Lay the ribs on the foil, meat side down. Fold the double layer of foil to the center then fold the two ends in. Place the wrapped ribs back on the grill with the wrapped glaze ingredient side up. Continue to cook at 300°F for 45 minutes, then flip the ribs and cook for another 30 to 45 minutes.

In my experience not much of a difference (other than cooking time) if at all. If I can stay between 240*-250* then that is my "honey spot" with regard to temps. Those temps seem to work best for me. I cooked ribs at 275 a couple weekends ago and they were fantastic.

How to smoke ribs for beginners? ›

Place the uncovered ribs on the smoker rack and leave them for 2 hours. Remove them from the smoker after that and wrap them in aluminum foil. Return them to the smoker for another 2 hours. Take them out at the end of the 2 hours and remove the foil for the last hour of cooking.

Let it sit out on your kitchen counter for about an hour. Pat, don't rub or pound, the seasoning onto the meat. Let the seasoned ribs sit on the counter for about an hour or so. You do not need to let them sit overnight in the refrigerator.

Wrap time!

You don't want to overload your ribs with smoke so you dont have to have smoke on them the whole 5-6 hours you are smoking. After letting them smoke for a 3 solid hours you want to take them off the smoker and wrap them in foil.

If you don't flip your ribs while smoking, you are obviously an experienced smoker. When smoking meat, you are using a very low heat and the heat, and smoke, envelopes the meat, so there really is no need to flip it. Remember, if you are looking, you aren't cooking!

3) Smoke for 3 Hours

Place the ribs meat-side up on the grill. Smoke the ribs for three hours, or when your MEATER wireless thermometer tells you that the internal temperature of the ribs has reached 165 degrees Fahrenheit.

A full rack of ribs can be smoked in about 4 hours but do take the time and go the distance. The longer you smoke the more flavor you will get. I'm using a mustard rub to form a nice crust. Remember that you need to hit an internal temperature of 165 F before they can be served.

Cook the ribs at 225°F (107°C) for 2 hours in the wrapped configuration. At the 4 hour mark, remove the ribs from the foil and place them back onto the grate to continue cooking for an additional 1 hour to firm up the bark and finish them off. This is also a great time to sauce them if that is how you like them.

Preheat your smoker to 250°F (121°C) using Signals and Billows to set and control the temperature. Peel the membrane from the back of the rack of ribs. This facilitates bark production on the underside of the ribs, but is ultimately optional. (Or, you can ask your butcher to remove it for you.)