St. Louis Cut Pork Ribs
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This recipe demonstrates how to smoke St. Louis cut pork ribs to perfection using an offset smoker. Layered with seasoning and wrapped with butter, brown sugar, and pepper jelly, these ribs deliver a perfect balance of sweet, heat, and savory smoky flavor.
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🍳 Cooking Flow
Remove the membrane and season both sides of the ribs with BBQ rubs. → Smoke the ribs at 250°F-275°F for 2.5 hours, spritzing with apple cider vinegar after 2 hours. → Wrap the ribs tightly in heavy-duty foil with butter, brown sugar, and pepper jelly, then smoke for another 2 hours. → Unwrap the ribs, brush with a mixture of BBQ sauce and pepper jelly, and smoke for 10 minutes to set the glaze. → Slice the ribs and serve.
Cooking Steps
Brief Cooking Order
Remove the membrane and season both sides of the ribs with BBQ rubs. → Smoke the ribs at 250°F-275°F for 2.5 hours, spritzing with apple cider vinegar after 2 hours. → Wrap the ribs tightly in heavy-duty foil with butter, brown sugar, and pepper jelly, then smoke for another 2 hours. → Unwrap the ribs, brush with a mixture of BBQ sauce and pepper jelly, and smoke for 10 minutes to set the glaze. → Slice the ribs and serve.
Introduction
This recipe demonstrates how to smoke St. Louis cut pork ribs to perfection using an offset smoker. Layered with seasoning and wrapped with butter, brown sugar, and pepper jelly, these ribs deliver a perfect balance of sweet, heat, and savory smoky flavor.
Step 1
Prepare the ribs by removing the membrane from the bone side of each rack using a paper towel for grip.
Step 2
Season the bone side of the ribs first. Apply a very light coat of Fajita seasoning, followed by a heavier coat of Honey Hog Hot seasoning. Pat the rub in gently.
Step 3
Flip the ribs over to the meat side. Apply a light layer of Fajita seasoning, then apply a liberal coat of Holy Gospel seasoning. Let the seasoned ribs sit for 15 to 20 minutes until the rub adheres and looks wet.
Step 4
Preheat your smoker to 250°F (up to 275°F) using post oak wood. Place an optional water pan filled with apple juice inside, then place the ribs on the smoker grates.
Step 5
After smoking for about 2 hours, spritz the ribs thoroughly with apple cider vinegar to keep them moist.
Ingredients List
Important Notes
Removing the membrane is essential for better seasoning penetration and a tender bite.
Avoid seasoning the ribs the night before, as the salt will pull moisture out of the meat.
Maintain a clean-burning fire with thin blue smoke instead of thick white smoke to avoid bitter creosote flavors on the meat.
Base your wrapping timing on the visual color of the ribs (mahogany red) rather than a strict time limit.
Forming a foil boat when glazing helps keep the smoker clean and retains the juices around the meat.
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