Smoked St. Louis Ribs Recipe

These Smoked St. Louis Ribs are everything you want in a summer cookout, smoky, juicy, and fall-off-the-bone tender. They’re spritzed with a pineapple-honey blend and finished with a buttery glaze for the perfect fusion of smoky and sweet.

Smoked St. Louis Ribs for Your Next Cookout

We just celebrated both Labor Day and my husband’s birthday. It was a perfect weekend to close out summer, filled with family, good food, and plenty of time outdoors.

One of his passions is, well, cooking meat. He takes it seriously (and let’s be honest, he’s pretty good at it - and we all benefit). For this cookout, these sweet pineapple-honey smoked ribs were on the menu, and we went big with six full racks of St. Louis–style ribs.

Smoked St. Louis Ribs Ingredients

The beauty of this Smoked St. Louis Ribs recipe is that it works no matter how many racks you’re cooking, the process stays the same.

• Racks of ribs
• Butter, or brisket tallow
• Barbecue sauce
• Pineapple juice
• Honey
• Apple cider vinegar
• Traeger Anything Rub
• or, salt, pepper, and garlic seasonings

What type of ribs should I use?

We used St. Louis–style ribs for this recipe, but baby back or spare ribs work too. Just keep in mind baby backs may cook a little faster.

Prepping the Ribs for Smoking

We started by removing the membrane from the back of each rack of ribs so the seasoning and smoke could really sink in. Pat the ribs dry with paper towels before seasoning so the rub sticks better. For the rub, we kept it simple with salt, pepper, and garlic. We use Traeger’s Anything Rub, though you can easily mix your own blend. Place the ribs on a pan or tray to season, and be sure to thoroughly coat both the front and back for the best results.

Our Smoking Setup (Pellet Grill Method)

We smoked these ribs on a Traeger pellet grill using post oak pellets for that classic BBQ flavor. Post oak gives a steady, balanced smokiness without overpowering the pineapple-honey spritz, but you could also use hickory (for stronger smoke) or pecan (for a slightly nutty sweetness).

For this recipe, we preheated the pellet grill to 185°F to start the ribs low and slow. Pellet grills make this process easy because they hold a steady temperature, so you can focus on spritzing and flipping instead of babysitting the fire. Once the ribs hit the wrapping stage, we increased the heat to 275°F to help them tenderize in the foil.

Pellet grills work especially well for the 3-2-1 rib method because they keep the smoke consistent and make temperature adjustments simple. Whether you’re using a Traeger, Pit Boss, or another brand, the method stays the same.

Sweet and Tangy Rib Spritz

To keep the ribs juicy, my husband likes experimenting with different spritzes. Since I love everything sweet, this one quickly became my special request and designated spritz. Equal parts pineapple juice, honey, and apple cider vinegar come together in a bright, tangy-sweet mix we now call the “Callie Spritz.”

Keep it easy by using a 6 oz can of pineapple juice, opening it with a can opener, and then using the can itself to measure equal parts of honey and vinegar. Everything goes straight into a spray bottle, gets a quick shake, and it’s ready to use. As the ribs smoke, spritz evenly to coat the meat, giving them a good, even coating without drenching. There’s usually a little left to save for next time.

The 3-2-1 Rib Method (With a Twist)

This recipe follows the classic 3-2-1 rib method, a tried-and-true way to get tender, fall-off-the-bone ribs, but with a few tweaks of our own. It’s all about low-and-slow cooking, layering in flavor as you go, and finishing with just the right glaze.

During the first three hours, we spritzed the ribs with the pineapple-honey-apple cider vinegar "Callie Spritz" mix. This kept the ribs juicy while adding a sweet tang that soaks into the meat as it smokes.

Cooking Time Breakdown (At a Glance)

Smoking St. Louis ribs low and slow takes time, but it’s totally worth it. Here’s the quick breakdown so you know exactly what to expect:

• 3 hours smoking at 185°F with spritzing
• 2 hours wrapped with butter/tallow and BBQ sauce at 275°F
• 15 minutes unwrapped at 225°F to set the glaze
• At least 10–15 minutes resting before slicing and serving

The total time for this recipe is about 5 ½ to 6 hours from start to finish.

Wrapping the Ribs to Lock in Flavor

After three hours, it’s time to wrap the ribs to lock in moisture. We lay each rack meat side down on foil (or peach butcher paper), brush with brisket tallow, and add a generous layer of BBQ sauce. We make our tallow at home from fat trimmings saved from previous cooks. It melts into rich, flavorful fat that keeps the ribs moist and adds depth. If you don’t have tallow on hand, butter works just as well.

As the ribs cook wrapped, they baste in their own juices while soaking up the sauce and fat, fusing the flavors and turning tender enough to fall off the bone.

To finish, unwrap the ribs and give them a quick 15-minute glaze at the end, just enough to set the sauce without risking overcooking. The result is smoky, juicy, and flavorful ribs, with meat so tender it practically falls apart in your hands.

Do You Need to Flip Ribs When Smoking?

We flipped these ribs during the smoking stage to help them cook more evenly and let both sides soak up the “Callie Spritz.” This step keeps the ribs extra juicy and builds a deeper, more balanced flavor. Be mindful when opening the smoker, every time you lift the lid, heat escapes and the temperature can dip, so spritz and flip quickly.

Storing and Reheating Smoked St. Louis Ribs

If you end up with more ribs than you can eat (never a bad problem to have), they reheat great the next day. Wrap them in foil and warm in the oven at low heat until heated through, or pop them back on the grill for a few minutes to bring back that smoky edge.

Best Side Dishes with Smoked St. Louis Ribs

Ribs go best with classic cookout favorites. When it came to serving these ribs, we kept the sides simple and traditional, crispy French fries and buttery grilled corn on the cob.

We also served ours with a classic Greek salad (of course) for something crisp and refreshing, but you really can’t go wrong sticking to the tried-and-true BBQ sides.

Looking for more cookout recipes?

These sweet pineapple-honey Smoked St. Louis Ribs turned out incredible, but if you’re planning your next cookout, whether it’s Memorial Day, Labor Day, the Fourth of July, a graduation party, or just a summer weekend with friends, here are a few more recipes to try:

Smoked Wagyu Tri-Tip Balsamic Herb Marinade

Teriyaki Honey Glazed Salmon Bites

New England Style Rolls (hot dog buns)

Potato Brioche Burger Buns

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