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Kyle's St. Louis Style Smoked Ribs Recipe

St. Louis Ribs Recipe

Prep time: 15 minutes
Cook time: 6 hours 30 minutes


  • St. Louis Style Ribs
  • Cimarron Docs Sweet Rib Rub
  • Obie-Cue’s Double Strength Garlic Pepper
  • Tiger Sauce BBQ Sauce
  • Smokin Guns BBQ Rub – Hot
  • Olive Oil
  • Parkay Squeeze Margarine
  • Honey
  • Brown Sugar
  • Light Beer or Apple Juice
  • Apple Wood & Charcoal


  1. Rinse St. Louis style ribs under cold water and pat dry with paper towels.
  2. Trim excess fat and rib meat leaving only rib rack.
  3. Remove membrane from the underside of ribs.
  4. Cover ribs with a light coat of olive oil.
  5. Coat and rub with a generous amount of Smokin Guns BBQ Rub – Hot.
  6. Add a light coat of Obie Cues Double Strength garlic pepper and rub it into the meat.
  7. Add a final generous coat of Cimmaron Docs Sweet Rub.
  8. Place on the baking sheet and return ribs to the fridge. Let sit in the fridge for about 30 minutes or just while you get the smoker going.


  1. Build a charcoal fire in smoker or cooker.
  2. Bring temperature to 225 degrees.
  3. Add 2-3 chunks of applewood.


  1. Place ribs directly on cooking grates bone side down.
  2. Allow ribs to smoke for 3 hours.
  3. After 3 hours remove the ribs.
  4. Place ribs on heavy-duty aluminum foil.
  5. On the top of the ribs, sprinkle some brown sugar, add a few squirts of Parkay Squeeze margarine, and drizzle some honey over them.
  6. Pour some apple juice or light beer into the bottom of the foil.
  7. Wrap tightly with foil and then place back on smoker or cooker for 2 hours.
  8. After 2 hours check ribs to ensure the meat is pulling back from bones (about an inch).
  9. Open foil and coat ribs with Tiger Sauce BBQ sauce.
  10. Leave ribs on the cooker with the foil open for an additional 1 hour.


  1. After the final hour, remove ribs and foil from the cooker or smoker.
  2. Add a final light coat of Tiger Sauce.
  3. Re-wrap in foil and let rest on the counter for 20-30 minutes.
  4. Remove ribs from foil, slice, and serve.