Prep Time: 20 min
Time: 5–5.5 hours
Serves: 4–6
Wood Type: Pecan + Cherry
Difficulty: 2 of 5
STL Style Sweet + Heat Pork Ribs:
These St. Louis-style pork ribs are everything backyard BBQ dreams are made of—smoky, tender, and dripping with flavor. Featuring a layered hit of Holy Smokers Bacon Hog, they bring that perfect balance of sweet, savory, and just the right kick of heat. St. Louis-style ribs are spare ribs that have been trimmed down for a more uniform, rectangular shape.
Ingredients:
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1 rack St. Louis-style pork ribs (2.5–3.5 lbs)
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Yellow mustard (binder)
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1/4 cup apple juice or apple cider vinegar (for spritzing)
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1/4 cup BBQ sauce (optional, for finishing glaze)
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Heavy-duty aluminum foil
Optional for heat:
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Holy Smokers The Rooster Spicy Chipotle
Cook: Nathan of Holy Smokers Rub Co.
Instructions
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Prep the Ribs
Remove the membrane from the back of the ribs for better texture and smoke penetration. Trim any excess fat or uneven edges. -
Season Generously
Lightly coat both sides of the ribs with yellow mustard as a binder.
Apply a base layer of HSRC The Rooster Spicy, then a heavy top layer of Holy Smokers Bacon Hog Rub. Let sit for 15–20 minutes to allow the rub to sweat into the meat. -
Fire Up the Smoker
Preheat your smoker to 230°F using pecan or cherry wood for a sweet, mild smoke that complements pork. -
The 3-2-1 Method (Classic STL Style)
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3 Hours: Smoke ribs uncovered, bone-side down. Spritz with apple juice every hour to keep moist.
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2 Hours: Wrap tightly in foil with a splash of apple juice. Return to smoking.
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1 Hour: Unwrap and return to the smoker to set the bark.
Optional: Brush with BBQ sauce in the final 30 minutes if you want a glossy finish.
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Rest & Serve
Remove ribs from the smoker and let them rest, loosely covered, for 15–20 minutes before slicing between the bones.
Holy Smokers Tip:
For extra bark, skip the BBQ sauce or use it sparingly during the final 15 minutes of the cook.