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5 from 1 vote

Smoked St. Louis Ribs Recipe

Tender smoked St. Louis ribs with the 3-2-1 pellet grill method, spritzed with pineapple & honey, and finished with a buttery glaze.
Prep Time30 minutes
Cook Time5 hours 30 minutes
Total Time6 hours
Servings: 12 people
Author: Callie

Equipment

  • Spray bottle
  • foil
  • thermometer probe
  • pan/tray
  • smoker or grill

Ingredients

  • 6 racks of ribs
  • 50g (about 3 Tbsp) butter or, brisket tallow
  • 1 bottle barbecue sauce for coating and glazing
  • 6 oz pineapple juice
  • 6 oz honey
  • 6 oz apple cider vinegar
  • salt, pepper, garlic seasoning or, Traeger Anything Rub

Instructions

  • Preheat your grill for smoking at 185°F.
  • Remove the membrane from the back of the rack of ribs.
  • Season ribs with salt, pepper, garlic rub.
  • Make the spritz: Open the 6 oz can of pineapple juice with a can opener. Use the same can to measure equal parts honey and apple cider vinegar. Pour everything into a spray bottle, shake well, and set aside.
  • Smoke ribs meat side up for 1 hour at 185°F.
  • After 1 hour, spritz the ribs with the mixture of pinapple juice, honey, and apple cider vinegar from a spray bottle, and flip, and continue smoking for another hour.
  • After the second hour, flip and spritz again, then smoke for 1 more hour (3 hours total so far).
  • Wrap ribs meat side down in foil. Brush with butter or tallow and add a generous layer of BBQ sauce.
  • Increase heat to 275°F and return wrapped ribs to the grill. Cook up to 2 hours, probing after 1 hour. Remove when internal temperature reaches 204°F.
  • Unwrap ribs, brush both sides with BBQ sauce, and return to the grill at 225°F for 15 minutes to set the glaze.
  • Let the ribs rest for at least 10–15 minutes, then slice and serve with your favorite cookout sides.

Notes

This recipe can be scaled up/down for more or fewer racks of ribs.