Description
This exciting St Louis ribs recipe with honey beer sauce is easy to make and uses a handful of simple ingredients. Nothing beats perfectly smoked St. Louis-style ribs that are smoked slow and low for maximum BBQ smoke flavor.
Ingredients
Units
Scale
- 3 racks St. Louis ribs, membranes removed.
- 1/2 cup dry BBQ rib rub
- 2 cans of beer
- 4 tbsp honey
- 1 cup barbecue sauce
Instructions
- Preheat your Pit Boss, Traeger grill, or any other pellet grill to 275°F.
- Prepare your St Louis ribs by removing the membranes with a sharp knife. Pat the ribs dry with paper towels.
- Season your ribs by sprinkling them with a BBQ dry rub.
- Place the ribs on the smoker with the bone side down or pointing toward the heat source, and the meat side facing away from the heat source.
- Smoke your St Louis-style ribs at 275°F for 3 hours. While they are smoking, combine the honey with 1 can of beer in a small bowl. Mix until the honey dissolves.
- Take the pork ribs off the smoker after 3 hours and close the smoker lid.
- Make foil packets for holding the ribs and honey beer sauce. Wrap the smoked ribs in heavy-duty aluminum foil adding 1/3 of the honey and beer mixture to each packet. Return the wrapped ribs to the smoker.
- Smoke the foil-wrapped St. Louis-style ribs at 275°F for 2 hours in indirect heat or until the internal temperature of the meat reads 185 degrees F. Take the ribs off the heat and leave the lid closed.
- Prepare the barbecue beer sauce. Combine the second can of beer with BBQ sauce in a small pan on the stove on medium-high heat. Stir continuously for 2 to 3 minutes or until bubbling. Remove the barbecue sauce from the heat.
- Brush the beer and BBQ Sauce mixture on top of the smoked rack of ribs.
- Finish smoking the ribs at 275°F on the grill for about 20 to 30 minutes or until your St. Louis-style ribs reach 190°F on a meat thermometer.
- Take your perfectly smoked St. Louis ribs off of the smoker. Allow the smoked meat to cool on a cutting board for 10 minutes, slice, and serve. If there are any leftovers, refrigerate them in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Brine Time: 12 hours
- Cook Time: 2 hours, 30 minutes
Nutrition
- Serving Size: 1 rack
- Calories: 971
- Sodium: 1208mg
- Fat: 63g
- Saturated Fat: 23g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 245mg