How To Smoke St Louis Spare Ribs

Start by buying good quality St Louis Spare Ribs! We’ve found most grocery stores have good quality however Costco is our preferred source for most meats.

First, take them out of the package and give them a quick rinse in cold water to remove excess blood

Most St Louis Spare Ribs have a thin film on the underside that needs to be removed. Using a paper towel and a butter knife lift the film and grab, pulling in an upward slow motion you should be able to get it all off at once.

Then apply mustard as shown, I know it might seem strange the first time you do this but mustard creates the bark and helps the rub stick to the ribs. Your ribs won’t taste of mustard at ALL!

Apply your rub! The best rub we’ve found to use is – Mt Saint Helen’s Ash – All Purpose Smoking Rub

Next light your smoker bring the temp up to 225 degrees. For wood we like to use 50% hickory 25% apple 25% cherry. Then place the ribs on the smoker, don’t let your ribs touch or get to close to the sides of the smoker or they will burn. The Weber 22.5 you won’t need to cut most ribs in half but, on the 18.5 you will need to cut them down or they will burn.

Let them smoke for 3 hours

After 3 hours pull the St Louis Spare Ribs off the smoker and crutch the ribs by wrapping them in tin foil. Pour some apple juice, root beer or other liquid in the bottom of the tin foil so the ribs can steam this process makes the ribs tender fall off the bone. You will place them back on the smoker for 1.5 hours 100% sealed in the tin foil.

After the crutching is complete place them on a BBQ at 400 degrees and sop with your favorite BBQ sauce then top with 100% maple syrup!