Best Traeger Smoked St Louis Ribs

Warning: ADDICTIVE!! See how to smoke St Louis style ribs that have layer upon layer of sweet, salty flavors. This Traeger pork rack recipe uses my easy low and slow method, wrapped in foil, at the perfect temperature. Light up that pellet grill and let’s smoke ‘em! Try the Best Traeger Smoked St Louis Ribs recipe the next time you grill.

This right here is St. Louis smoked ribs finished with an easy BBQ glaze that knocks this recipe out of the ballpark when it comes to flavor and smokiness.

I’ll show you how to perfectly season your BBQ smoked ribs!

How long does it take to smoke St. Louis style ribs?

Plan to smoke St. Louis ribs for about 6 hours, which includes wrapping them in foil and finishing them with a BBQ glaze.

Why this recipe for smoked ribs St. Louis style is so good…

• Only a handful of ingredients – including your favorite beer (substitutions available). 
• Learn exactly HOW to intensify the tenderness of the pork ribs with my foil-wrap method. 
• Use any wood pellets you’d like for smoking meats like pork (try Hickory chips).
• Learn exactly how long to smoke St Louis ribs at 275 degrees F.
• Thank me later – I know once I hit post, and you cook the ribs for yourself, the recipe will have lots of fan mail pouring in!

Ingredients:

Here’s what you need to make St Louis style ribs on a Traeger. 

Preparing basic St Louis style smoker ribs:

• 3 racks St Louis style ribs
• BBQ seasoning or dry BBQ Pork Rub with salt in it.

Smoked ribs beer and honey sauce (or use BBQ sauce):

• Can of beer
• Honey (substitute brown sugar)

BBQ beer sauce (optional finisher sauce / BBQ glaze):

• BBQ sauce
• A splash of beer 

Do you have to remove the membrane from St Louis ribs before smoking?

Yes, I always recommend removing the membrane (aka silver skin or white peritoneum tissue) before smoking St. Louis style ribs, so the flavors of the dry rub and sauces can better penetrate the meat. 

How to remove the membrane:

It’s easier than you’d think.

1. Pat the ribs dry with a paper towel.
2. Use the paper towel to find an extra flabby piece of white membrane and pull it back slowly to separate the meat from the membrane. It takes just a minute and is completely worth it. 

How to Smoke St Louis Ribs:

Now I’ll walk you through it…

Quick look at this smoker recipe for St. Louis style ribs:

1. Preheat the smoker.
2. Prepare and season both sides of the ribs.
3. Smoke ribs for a few hours.
4. Add smoked pork ribs to foil packets with beer and honey mixture (or substitute BBQ sauce).
5. Smoke again, sealed in packets. 
6. Whip up beer and BBQ sauce (100% easy, tasty glaze for finishing your irresistible ribs!)
7. Open smoked St. Louis ribs foil packets and brush on BBQ beer sauce for the grand finale. 
8. Finish smoking St. Louis style ribs until done. 

Detailed Recipe Steps:

1. Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 275 degrees F. 
2. Prep St. Louis ribs (optional step, will improve taste and allow seasonings to get through to the meat better). Pat St. Louis ribs dry with a paper towel. Use a piece of paper towel to grab on to the white connective tissue / membrane attached to the ribs (most cuts come with this still attached). Pull off what naturally comes off and discard.
3. Season St. Louis ribs for smoking. Generously sprinkle a Pork rub or BBQ seasoning all over the ribs, front back sides – I mean, all of it! Go the extra step and massage the seasoning into the meat with your hands. 
4. Add St. Louis ribs to smoker, with the meaty side of the ribs facing up (bone side down). In the Traeger 650, both the top rack and bottom rack were needed to fit 3 racks of ribs. 
5. Smoke St. Louis ribs at 275 degrees F for 3 hours. Remove the ribs from the smoker and leave the smoker on with the lid closed.
6. Make a foil packet for smoking ribs. For this step, you’ll make a foil packet to hold the honey beer sauce and ribs. To do this, spread out a piece of foil that is about a foot longer than the ribs. Since you’ll be adding liquid to the packet, fold up all 4 sides about an inch, so the foil resembles a rimmed baking sheet pan. 
7. Wrap St. Louis smoked ribs in foil with beer and honey mixture. Each rack will be placed in its own foil packet. To do this, add ⅓ of the can of beer, and 1 tbsp of honey to the bottom of each packet, spread out a bit in the center. Next, add a rack of meaty side of the ribs facing down (so they’ll get covered in the beer and honey mixture). Lastly, fold the foil all around the rack of ribs like a burrito, folding the sides inwards. Then add another large piece of foil on top, so when you flip the ribs over to smoke, the liquid won’t come out. (Alright, now don’t forget which side of your ribs is the meaty side, it will be important for the next step.) Wrap all the St. Louis rack of ribs in foil using this method and then get back out to the pellet grill and finish your ribs! 
8. Smoke foil wrapped St. Louis ribs at 275 degrees F for ~2.5 hrs. or until the internal temperature reaches 185 degrees F. (IMPORTANT: make sure the meaty side of the ribs is facing DOWN when placed back on the Traeger, so the beer liquid and honey gets into the ribs.) Remove ribs from the smoker and leave the smoker on with the lid closed.
9. Make the BBQ beer sauce (optional, or just use BBQ sauce). In a small saucepan on the stove on medium heat, add BBQ sauce and beer. Stir regularly (basically constantly) while the sauce simmers and bubbles for about 2-3 minutes. Remove BBQ sauce from heat once it foams and the color becomes lighter (once the beer is cooked into the BBQ sauce). 
10. Go back to the smoking St. Louis ribs on the Traeger with your BBQ beer sauce. Carefully remove each foil packet of ribs and open up the packet. The inside part of the ribs (not the meaty part) will be facing you. Use two tongs to gently flip over the ribs (which will be fall-apart-tender at this point) so the meaty part is facing up again. The ribs are going to look unbelievably delicious at this point, but I encourage you to smoke them just a bit longer with the BBQ sauce on top so you can fully experience these epic smoked ribs recipe!
11. Add BBQ sauce on smoked St. Louis ribs. Brush the sauce right on top of all the ribs. Leave the ribs on top of the opened foil packed (and leave the packet open, almost like a rimmed baking tray to hold all the juices). Then add each foil sheet holding ribs back on the smoker and finish smoking at 275 degrees F for 15-30 minutes (on top of foil but uncovered on top). 
12. Finish smoking St. Louis ribs on the pellet grill until done. Ribs are officially done when the internal temperature reaches 185 to 190 degrees F, which they should definitely be by this point – use a thermometer to test it.
13. Remove ribs from the smoker. Transfer them to a cutting board to cool as desired, admire your work, and enjoy your ribs.

FAQ’s:

What wood pellet chips do you use to smoke St. Louis ribs?

We’re pretty obsessed with Traeger Hickory Pellets at the moment and recommend them if you want to add strong flavor to your smoked pork ribs. For a lighter and sweeter smoky flavor, try ​​Traeger Cherry Wood Pellets.

How long does it take to smoke St. Louis ribs?

​​Smoking St. Louis ribs on the Traeger for the demo took about 5-6 hours. Exactly how long to smoke St. Louis ribs will depend on how consistent the heat stays in the pellet smoker while they cook. And how thick the meat is, etc.

What temperature do you smoke St. Louis ribs to?

Ribs are officially done when the internal temperature reaches 185 to 190 degrees F.

What dry rub do you use for smoked ribs? 

You don’t need olive oil or wet BBQ sauce to season the ribs in the initial seasoning step. In the first step you just use a dry rub to build the first layer of flavor. In the demo, you’ll see Meat Church Holy Cow Rub, but I also love the Meat Church Honey Hog BBQ Rub. 

Can you brush BBQ sauce on St. Louis smoked ribs? 

Yes, instead of the honey beer sauce recommended in this tutorial, you can use a couple tablespoons of BBQ sauce in the foil packets for the second smoking period.  

How do you decide between using foil vs. butcher paper for smoking St. Louis ribs? 

The foil helps the ribs steam a bit more than butcher paper. 

How many ribs can you fit in the Traeger 650? 

If you’re wondering how many racks of ribs fit in the Traeger lying flat, you’ll see in my recipe video that on the Ironwood 650, 3 full racks fit. Sometimes we take off the top half grate for smoking food, but you’ll need it if you’re smoking 3 racks of St. Louis ribs at the same time.

What’s the difference between smoking vs baking St. Louis style ribs?

Baking them might take only ⅔ of the time and is a great option if you don’t have a smoker. But you won’t get that smokey flavor like you do if you smoke St. Louis ribs.

The temperature I like to bake St. Louis ribs in the oven is 275 degrees F for 4 hours. Then I remove them from the oven and preheat it to 400 degrees F or turn on the broiler.

Then brush on BBQ sauce and bake/ broil them for 3-10 more minutes, watching carefully so the parchment paper won’t burn.

More Recipe Suggestions:

“Shrimp Boil” on the Grill

Sticky Asian Pork Ribs

Smoky BBQ Chicken Melt Sandwich

French Onion Beef Short Rib Soup

BBQ Chicken Chopped Salad with Cilantro Ranch

Best Traeger Smoked St. Louis Ribs

Warning: ADDICTIVE!! See how to smoke St. Louis style ribs that have layer upon layer of sweet, salty flavors. This Traeger pork rack recipe uses my easy low and slow method, wrapped in foil, at the perfect temperature. Light up that pellet grill and let’s smoke ‘em!

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 8 Servings

Equipment

• Meat Church Holy Cow Rub
• Meat Church Honey Hog BBQ Rub
• Traeger Pellet Grill Ironwood 650
• Foil
• Traeger Hickory Pellets

Ingredients

  

1x2x3x

For preparing basic St Louis style smoker ribs

• 3 racks St. Louis style ribs
• ¼ cup BBQ seasoning or any Pork Rub with salt in it as much as desired

For the smoked ribs beer and honey sauce (option B: substitute BBQ sauce)

• 12 ounces beer 1 can of your favorite beer I recommend a light lager or blonde
• 3 tbsp honey substitute brown sugar

For the BBQ beer sauce (optional finisher sauce)

• ⅓ cup BBQ sauce
• 2 tbsp beer anything light

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Instructions

 

• Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 275 degrees F.
• Prep St. Louis ribs (optional step, will improve taste and allow seasonings to get through to the meat better). Pat St. Louis ribs dry with a paper towel. Use a piece of paper towel to grab on to the white connective tissue / membrane attached to the ribs (most cuts come with this still attached). Pull off what naturally comes off and discard.
• Season St. Louis ribs for smoking. Generously sprinkle a Pork rub or BBQ seasoning all over the ribs, front back sides – I mean, all of it! Go the extra step and massage the seasoning into the meat with your hands.
• Add St. Louis style ribs to smoker, with the meaty side of the ribs facing up. In the Traeger 650, both the top rack and bottom rack were needed to fit 3 racks of ribs.
• Smoke St. Louis ribs at 275 degrees F for 3 hours. Remove ribs from the smoker and leave the smoker on with the lid closed.
• Make a foil packet for smoking ribs. For this step, you’ll make a foil packet to hold the honey beer sauce and ribs. To do this, spread out a piece of foil that is about a foot longer than the ribs. Since you’ll be adding liquid to the packet, fold up all 4 sides about an inch, so the foil resembles a rimmed baking sheet pan.
• Wrap St. Louis smoked ribs in foil with beer and honey mixture. Each rack will be placed in its own foil packet. To do this, add ⅓ of the can of beer, and 1 tbsp of honey to the bottom of each packet, spread out a bit in the center. Next, add a rack of meaty side of the ribs facing down (so they’ll get covered in the beer and honey mixture). Lastly, fold the foil all around the rack of ribs like a burrito, folding the sides inwards. Then add another large piece of foil on top, so when you flip the ribs over to smoke, the liquid won’t come out. (Alright, now don’t forget which side of your ribs is the meaty side, it will be important for the next step.) Wrap all the St. Louis rack of ribs in foil using this method and then get back out to the pellet grill and finish your ribs!
• Smoke foil wrapped St. Louis ribs at 275 degrees F for ~2.5 hrs. or until the internal temperature reaches 185 degrees F. (IMPORTANT: make sure the meaty side of the ribs is facing DOWN when placed back on the Traeger, so the beer liquid and honey gets into the ribs.) Remove ribs from the smoker and leave the smoker on with the lid closed.
• Make the BBQ beer sauce (optional, or just use BBQ sauce). In a small saucepan on the stove on medium heat, add BBQ sauce and beer. Stir regularly (basically constantly) while the sauce simmers and bubbles for about 2-3 minutes. Remove BBQ sauce from heat once it foams and the color becomes lighter (once the beer is cooked into the BBQ sauce).
• Go back to the smoking St. Louis ribs on the Traeger with your BBQ beer sauce. Carefully remove each foil packet of ribs and open up the packet. The inside part of the ribs (not the meaty part) will be facing you. Use two tongs to gently flip over the ribs (which will be fall-apart-tender at this point) so the meaty part is facing up again. The ribs are going to look unbelievably delicious at this point, but I encourage you to smoke them just a bit longer with the BBQ sauce on top so you can fully experience these epic smoked ribs recipe!
• Add BBQ sauce on smoked St. Louis ribs. Brush the sauce right on top of all the ribs. Leave the ribs on top of the opened foil packed (and leave the packet open, almost like a rimmed baking tray to hold all the juices). Then add each foil sheet holding ribs back on the smoker and finish smoking at 275 degrees F for 15 minutes (on top of foil but uncovered on top).
• Finish smoking St. Louis ribs on the pellet grill until done. Ribs are officially done when the internal temperature reaches 185 to 190 degrees F, which they should definitely be by this point – use a thermometer to test it.
• Remove ribs from the smoker. Transfer them to a cutting board to cool as desired, admire your work, and enjoy your ribs.
• Notes:
• How long does it take to smoke St Louis ribs? ​​Smoking St Louis ribs on the Traeger for the demo took about 5-6 hours. Exactly how long to smoke St. Louis ribs will depend on how consistent the heat stays in the pellet smoker while they cook. And how thick the meat is, etc. Ribs are officially done when the internal temperature reaches 185 to 190 degrees F.
• The dry rub for smoked ribs. This recipe is for smoking St. Louis ribs with a dry rub. You don’t need olive oil or wet BBQ sauce to season it in the initial seasoning step.
• Can you brush BBQ sauce on St. Louis smoked ribs? Yes, instead of the honey beer sauce recommended in this tutorial, you can use a couple tablespoons of BBQ sauce in the foil packets for the second smoking period.
• How do you decide between using foil vs. butcher paper for smoking St. Louis ribs? The foil helps the ribs steam a bit more than butcher paper.
• How many ribs can you fit in the Traeger 650? If you’re wondering how many racks of ribs fit in the Traeger lying flat, on the Ironwood 650, 3 full racks fit. Sometimes we take off the top half grate for smoking food, but you’ll need it if you’re also smoking 3 racks of St. Louis ribs at the same time. Two racks on the bottom and two racks on top – the placement didn’t matter; all ribs were perfectly cooked.

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