Missouri

St. Louis Style Ribs

St. Louis Style Ribs are spare ribs trimmed into a uniform rectangular shape, removing the rib tips and cartilage for even cooking and a clean presentation. Finished with a sweet, tomato-based sauce that's the perfect balance between KC's sweetness and Memphis's tang, these ribs are Gateway City perfection.

5-6 hours Serves 4-6 225-250°F smoking Gateway City

Equipment Needed

  • Smoker or charcoal grill
  • Hickory or apple wood chunks
  • Meat thermometer
  • Aluminum foil
  • Sharp knife for trimming
  • Spray bottle

Instructions

  1. 1

    Trim St. Louis Style

    Remove the membrane from the bone side. Cut off the rib tips (the cartilage section at the bottom) in a straight line to create a uniform rectangle. Trim the flap of meat from the back. Save the tips for smoking separately.

  2. 2

    Make the Rub

    Combine brown sugar, paprika, salt, pepper, chili powder, garlic powder, onion powder, and cayenne. The chili powder gives St. Louis rub its distinctive character.

  3. 3

    Season the Ribs

    Coat ribs with mustard as a binder, then apply rub generously on both sides. The rectangular cut means even coverage and consistent cooking. Rest at room temperature for 30 minutes.

  4. 4

    Make the Sauce

    Combine ketchup, brown sugar, vinegar, molasses, Worcestershire, mustard, garlic powder, liquid smoke, and hot sauce. Simmer for 15 minutes. St. Louis sauce is sweeter than Memphis but tangier than KC.

  5. 5

    Set Up the Smoker

    Prepare smoker for 225-250°F using hickory or apple wood. St. Louis pitmasters often use a hickory-apple blend for balanced smoke.

  6. 6

    Smoke the Ribs

    Place ribs meat-side up on the smoker. Smoke for 3 hours without opening the lid. The even rectangular shape means consistent heat exposure and bark formation.

  7. 7

    Wrap (Optional)

    After 3 hours, wrap ribs in foil with 2 tbsp butter and a splash of apple juice. Return to smoker for 1.5-2 hours until tender. St. Louis style is often wrapped for extra moisture.

  8. 8

    Sauce and Finish

    Unwrap ribs and brush generously with St. Louis sauce. Return to smoker unwrapped for 30-45 minutes until sauce sets and caramelizes. Apply 2-3 coats for a beautiful glaze.

  9. 9

    Rest and Slice

    Let ribs rest for 10 minutes. Slice between the bones - the rectangular shape makes for a clean, uniform presentation. Serve with extra sauce, toasted ravioli, and classic sides.

Tips & Variations

  • The St. Louis Cut: This cut was developed by St. Louis meat packers who trimmed spare ribs for a more uniform appearance. The rectangle cooks more evenly than untrimmed spares.
  • Save the Tips: Don't discard the rib tips - smoke them alongside the rack for chewy, flavorful snacks. They're a delicacy at many St. Louis BBQ joints.
  • Sauce Balance: St. Louis sauce splits the difference between Kansas City sweet and Memphis tangy. Adjust vinegar and sugar to your preference.
  • 3-2-1 Method: For foolproof results: 3 hours unwrapped, 2 hours wrapped, 1 hour sauced. This produces tender, juicy ribs every time.
  • St. Louis BBQ Tradition: St. Louis has a rich BBQ history, with joints like Pappy's and Bogarts carrying on the tradition. The city bridges KC and Memphis styles.
  • Toasted Ravioli: This unique St. Louis side - breaded, fried ravioli - is the perfect accompaniment to Gateway City ribs.