Smoked St. Louis Ribs

These St. Louis Ribs are succulent and flavorful when smoked low and slow.

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Prep Time: 10

Cook Time: 5

Total Time: 5 10

servings

Calories: 892kcal

Author: Chloe Gronow

Preheat your pellet grill to 250°F (107°C). Fill the hopper with your preferred pellets.
Removing the membrane from the bone side of the racks.
Coat both sides of the ribs with a thin layer of yellow mustard.
Generously season both sides of the ribs with the dry rub, ensuring an even coating. Let sit for 15-30 minutes.
Mix the apple juice and vinegar together in a clean spray bottle.
Place the ribs on the pellet grill, bone side down. Close the lid and smoke for 3 hours. In the last hour, spray the ribs 2-3 times (about 8 sprays each) with the apple mixture.
After 3 hours, carefully remove the ribs from the grill. Cut two large pieces of aluminum foil (large enough to fold over the ribs to form a packet).
Mix any remaining spray with the BBQ sauce in a bowl. Pour half the sauce onto each piece of foil. Place a rib rack, meat side down in the liquid to coat the top, then turn it over so it’s bone side down again.
Tightly wrap the ribs in the foil.
Return the foiled ribs to the grill and continue cooking for an additional 2 hours.
Carefully remove the foil packets from the smoker and let rest for 30 minutes before opening.

Be sure to remove the membrane from the bone side of the ribs. This allows better absorption of flavors and seasoning into the meat and it makes the ribs easier to eat.
After applying the yellow mustard and dry rub, let the ribs sit for at least 30 minutes or overnight in the refrigerator if time permits. This allows the flavors to penetrate the meat deeply.
You don't have to wrap the ribs, but we think it leads to juicier, more tender meat. It's up to you - give it a try and see how you like it best.