Finger-Licking Traeger Smoked St Louis Ribs Recipe for BBQ Lovers

Craving tender, mouthwatering traeger smoked st louis ribs that melt in your mouth?

Juicy meat falls right off the bone with this incredible technique.

Smoky flavors dance across every delectable bite, promising a barbecue experience that’ll make neighbors jealous.

Deep wood-fired aromas infuse each succulent piece with rich, complex taste.

Perfectly seasoned and carefully prepared, these ribs represent serious culinary magic for backyard grill masters.

We’ve unlocked the secret to creating restaurant-quality smoked ribs that’ll have everyone begging for seconds.

You won’t believe how simple it is to create such incredible flavor with just a few expert tricks.

FAQs

• Can I use a different type of pellet grill?

Yes, you can use any pellet grill like Pitt Boss or other brands. The key is maintaining a consistent temperature around 275 degrees F throughout the smoking process.

• Do I need to remove the membrane from the ribs?

While optional, removing the membrane helps seasonings penetrate better and creates a more tender texture. Use a paper towel to grip and pull it off easily.

• What if I don't have beer for the sauce?

You can substitute beer with apple juice or chicken broth. The liquid helps keep the ribs moist and adds subtle flavor during the cooking process.

• How do I know when the ribs are perfectly cooked?

Use a meat thermometer to check the internal temperature. The ribs are done when they reach 185 to 190 degrees F and are fall-apart tender.

Best Traeger Smoked St Louis Ribs Highlights

• Savor Complex Flavor Profiles: Combining beer, honey, and BBQ sauce creates a mouthwatering depth of taste that transforms ordinary ribs into a gourmet experience.
• Master Foolproof Smoking Technique: The step-by-step method ensures even cooking and tender meat, making this recipe perfect for both novice and experienced grill masters.
• Customize Your Cooking Adventure: Flexible ingredients and optional steps like dry rub or sauce variations allow you to personalize the recipe to your taste preferences and ingredient availability.
• Crowd-Pleasing Party Showstopper: These ribs are ideal for backyard gatherings, game days, and family celebrations, guaranteed to impress guests with their rich, smoky flavor and fall-apart tenderness.

Ingredients for Traeger Smoked St Louis Ribs

• St. Louis Ribs: Premium cut of pork with rich flavor and tender meat perfect for smoking.

• Pork Rub or BBQ Seasoning: Spice blend that enhances the natural flavor of the ribs and creates a delicious crust.

• Beer, Honey: Combination adds moisture and creates a sweet and complex flavor profile for the ribs.
• BBQ Sauce: Classic condiment that provides tangy and sweet finish to the smoked ribs.

• Paper Towel: Used for drying and removing the membrane from the ribs.
• Aluminum Foil: Essential for creating packets to steam and infuse ribs with liquid and flavor.

Preparation Instructions for Smoked St Louis Ribs

Step 1: Prepare the Smoker

Fire up your Traeger or pellet grill to a steady 275 degrees Fahrenheit.

This temperature is the sweet spot for transforming tough ribs into melt-in-your-mouth deliciousness.

Step 2: Clean and Prep the Ribs

Grab a paper towel and pat the ribs dry.

Look for the white membrane on the back of the ribs.

Gently pull it off with the paper towel – this helps seasonings penetrate the meat and makes the ribs more tender.

Step 3: Create Flavor Magic

Generously coat the entire rack of ribs with pork rub or BBQ seasoning.

Use your hands to massage the spices deep into every nook and cranny of the meat.

Don’t be shy – this is where the flavor happens!

Step 4: Position Ribs in the Smoker

Arrange the ribs meaty side up in the smoker.

If you’re cooking multiple racks, use both the top and bottom racks of your Traeger.

Step 5: First Smoking Session

Let the ribs smoke for 3 hours at 275 degrees Fahrenheit.

Keep the smoker lid closed and let the magic happen.

Step 6: Prepare Foil Packet

Create a liquid-tight foil packet large enough to hold each rack of ribs.

Fold up the edges to create a small rim that will hold your flavor-enhancing liquid.

Step 7: Add Moisture and Flavor

• Beer (about 1/3 can)
• Honey

Place the ribs in the packet, meaty side down.

Wrap tightly like a burrito, ensuring no liquid can escape.

Step 8: Second Smoking Session

Return the foil-wrapped ribs to the smoker for 2.5 hours.

Aim for an internal temperature of 185 degrees Fahrenheit.

This time, place the ribs meaty side down to absorb all the liquid goodness.

Step 9: Craft Beer-Infused BBQ Sauce

In a saucepan, combine BBQ sauce and beer.

Simmer on medium heat, stirring constantly for 2-3 minutes until the sauce lightens and foams.

Step 10: Unwrap and Sauce

Carefully open the foil packets.

Flip the ribs meaty side up.

They should be incredibly tender at this point.

Step 11: Final Saucing

Brush the beer-infused BBQ sauce generously over the ribs.

Return to the smoker, keeping the foil packet open.

Step 12: Last Smoke

Continue smoking for 15 minutes at 275 degrees Fahrenheit.

The ribs are done when the internal temperature hits 185-190 degrees Fahrenheit.

Step 13: Rest and Serve

Transfer the ribs to a cutting board.

Let them rest briefly, then slice and serve your perfectly smoked masterpiece.

Pro Tips for Traeger Smoked Ribs

• Carefully strip off the white connective tissue from ribs to ensure better seasoning penetration and more tender meat.
• Work the dry rub into the meat with your hands, creating a deeper flavor profile and better spice coverage.
• Use two layers of foil when wrapping ribs to prevent liquid leakage and maintain moisture during the smoking process.
• Always use a meat thermometer to confirm ribs reach the perfect internal temperature of 185-190 degrees F for optimal tenderness.
• Brush BBQ sauce during the final 15 minutes of smoking to prevent burning and create a perfect glazed finish.

Variations for Smoked St Louis Ribs

• Gluten-Free Rib Feast: Replace beer with gluten-free beer or apple cider for those with gluten sensitivities, maintaining the same smoky flavor profile.
• Spicy Southwestern Variation: Swap traditional BBQ sauce with a chipotle or jalapeño-infused sauce, adding a bold southwestern kick to the ribs.
• Herb-Infused Elegance: Create a herb-based dry rub using rosemary, thyme, and sage instead of traditional BBQ seasoning for a more refined flavor experience.
• Keto-Friendly Option: Use a sugar-free BBQ sauce and replace honey with a low-carb sweetener like erythritol to make the recipe compatible with ketogenic diets.

Serving Suggestions for Traeger Smoked Ribs

Tasty Serving Companions: Rich and Delightful Pairings

• Tangy Coleslaw Crunch: Fresh, crisp coleslaw with a zesty vinegar-based dressing cuts through the rich, smoky rib flavors and provides a cool contrast.
• Buttery Corn Delight: Grilled or buttered corn on the cob brings a sweet, summery touch that complements the savory meat perfectly.
• Southern Potato Comfort: Creamy, loaded mashed potatoes or crispy potato salad create a hearty side that soaks up the delicious BBQ sauce.
• Refreshing Beer Pairing: A cold, hoppy craft beer or light lager helps cleanse the palate and enhances the smoky, rich taste of the ribs.

Storage Advice for Smoked St Louis Ribs

• Store leftover ribs in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring they're completely cooled before sealing.
• Wrap individual rib portions tightly in plastic wrap, then place in freezer bags. Freeze for up to 3 months. Label with the date to track freshness.
• Preheat oven to 250°F. Place ribs in a baking dish, cover with foil to prevent drying. Warm for 15-20 minutes until heated through. Add a splash of broth to maintain moisture.
• Use as a last resort. Reheat on medium power in 30-second intervals, rotating ribs. Cover with a damp paper towel to prevent tough texture. Check temperature to ensure even heating.

Best Traeger Smoked St Louis Ribs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

• Total Time: 6 hours 15 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Smoky St. Louis ribs from Traeger grills deliver a mouthwatering Texas-style barbecue experience that melts right off the bone. Perfectly seasoned, slow-smoked, and glazed with a tangy sauce, these ribs promise to elevate your outdoor cooking game and satisfy serious meat lovers.

---

Ingredients

Scale 1x2x3x

Protein:

• 3 racks St. Louis style ribs

Seasonings and Rubs:

• 1/4 cup BBQ seasoning or pork rub with salt
• 3 tablespoons honey or brown sugar

Liquids:

• 12 ounces (355 milliliters) beer
• 2 tablespoons beer
• 1/3 cup BBQ sauce

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat pellet grill to 275°F, preparing for a low and slow smoking process.
2. Prepare ribs by removing membrane using paper towel, pulling off connective tissue to enhance seasoning absorption.
3. Liberally coat ribs with pork rub, massaging seasoning thoroughly into every surface of the meat.
4. Arrange ribs on smoker grates with meaty side facing upward, utilizing both top and bottom racks if necessary.
5. Smoke ribs for 3 hours at consistent 275°F temperature.
6. Create foil packets by laying out large foil sheets, folding edges to create a shallow tray-like container.
7. Pour beer and honey into each packet, then place ribs meat-side down to absorb liquid during cooking.
8. Wrap ribs completely in foil, ensuring no liquid can escape, and return to smoker for 2.5 hours or until internal temperature reaches 185°F.
9. Prepare beer-infused BBQ sauce by simmering sauce and beer on medium heat for 2-3 minutes, stirring constantly.
10. Carefully unwrap foil packets, gently flipping ribs to expose meat side up.
11. Brush ribs generously with prepared BBQ sauce, keeping them on opened foil packets.
12. Return ribs to smoker for final 15 minutes at 275°F to set sauce and enhance flavor.
13. Verify doneness by checking internal temperature between 185-190°F using a meat thermometer.
14. Remove from smoker, let rest briefly on cutting board, then serve and enjoy your perfectly smoked ribs.

Notes

• Always pat the ribs completely dry before removing the membrane to ensure better seasoning absorption and crispier texture.
• Massage the dry rub thoroughly into the meat, using your hands to create a deep, even flavor coating that penetrates the entire rack.
• Try different beer types in the honey-beer mixture to add unique flavor profiles, like a dark stout for richer notes or a light lager for subtle complexity.
• Monitor internal temperature carefully, as the sweet spot for perfectly tender ribs is between 185-190 degrees Fahrenheit, which guarantees fall-apart meat without becoming mushy.

• Prep Time: 30 minutes
• Cook Time: 5 hours 45 minutes
• Category: Dinner, Snacks
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250 kcal
• Sugar: 12 g
• Sodium: 500 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 20 g
• Cholesterol: 70 mg