If you’re craving a memorable rack of ribs, try these tender Traeger Smoked St. Louis Ribs. These smoky ribs are cooked on a pellet grill, smoked low and slow for about five hours, and finished simply so the meat stays juicy and flavorful. Serve them with your favorite barbecue sauce for a classic backyard experience.
Traeger Smoked St. Louis Ribs Recipe
Being able to produce a fantastic rack of ribs at home makes owning a smoker worth it. St. Louis style ribs offer a balanced mix of meat and fat, and when smoked on a pellet grill they develop a deep smoke ring and tender texture. If you don’t live near a renowned barbecue joint, mastering smoked ribs at home is one of the best ways to enjoy authentic barbecue flavors any time of year.
Share them with friends and family—your neighbors will appreciate the aroma if you’re generous with samples.
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Lots of Great Ribs, Many Different Ways
There are as many opinions about rib cooking as there are cooks. Some prefer a long, slow cook with periodic spritzing or wrapping, while others keep it simple and let the smoke and rub do the work. This Traeger method focuses on a straightforward 225°F smoke that produces tender meat with a clean bark and bright smoke flavor.
This approach is approachable for home cooks and gives consistent results—tender, sliceable ribs with a great bark and a pronounced smoke ring.
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Recipe Shopping List
Gather quality ingredients for the best results. Quantities are noted in the recipe section below.
- St. Louis style pork ribs (trimmed)
- Salt and freshly ground black pepper
- BBQ rub (see suggestions below)
- BBQ sauce of your choice for finishing (optional)
Popular rubs include a sweet-and-spicy blend, a honey-hog style rub, or a bourbon brown ale inspired rub. Choose a rub that complements your sauce or enjoy the ribs dry with sauce on the side.
Get all my recipes for RIBS here!
How to Make This Recipe
This method is simple and effective. Plan for about five hours of low-and-slow smoke time plus a few minutes to rest and slice. Use the full recipe at the bottom of this post for exact quantities.
- Preheat the smoker — Bring your pellet grill or smoker to 225°F (107°C) and allow it to stabilize before adding the ribs.
- Season the ribs — Pat the ribs dry, trim any excess flap of meat, and season liberally with salt, pepper, and your chosen rub.
- Smoke low and slow — Place ribs on the grates, meat side up, and smoke for roughly five hours. Check for tenderness and a clean pullback from the bone.
- Finish and rest — If you prefer sauced ribs, brush with sauce in the last 10–15 minutes to set the glaze. Let the ribs rest a few minutes before slicing between the bones.
Serve This With
Classic barbecue sides pair perfectly with smoked St. Louis ribs. Keep the plate simple and balanced to let the ribs shine:
- Smoked mac and cheese
- Homemade baked beans
- Potato salad
- Grilled Caesar pasta salad or a crisp green salad
- Pickles and coleslaw for acidity and crunch
Recipe FAQ
How do you store leftover smoked ribs?
Wrap leftovers tightly in foil or plastic wrap and refrigerate. Properly stored, ribs will keep for 3–4 days. For longer storage, freeze in an airtight container for up to three months.
How do you reheat St. Louis ribs?
Reheat ribs gently to preserve moisture. Place ribs in a slow cooker with a splash of liquid (beer, cider, or a bit of water) and warm on low until heated through. Alternatively, wrap ribs in foil with a little liquid and heat in a 300°F (150°C) oven until warmed. The key is slow, moist heat to avoid drying them out.
Try Cherry Dr. Pepper BBQ Sauce as a finishing glaze
More Recipes to Love
- Traeger Smoked Corned Beef and Cabbage
- Instant Pot Pork Ribs
- Traeger Smoked Beef Ribs
- Traeger Braised Beef Short Ribs
Smoked Blueberry Habanero Ribs
These smoked ribs are seasoned with a blueberry habanero rub and cooked low and slow on a pellet grill until tender and flavorful. The rub adds a sweet-heat profile that pairs well with both vinegar-based and sweet barbecue sauces.
10 minutes
5 hours
5 hours 10 minutes
Ingredients
- 3 racks St. Louis ribs
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 3 tablespoons blueberry habanero rub (or your favorite rub)
Instructions
- Preheat your pellet grill or smoker to 225°F, following the manufacturer’s instructions.
- Remove the membrane from the back of the ribs if present. Pat ribs dry and season liberally with salt, pepper, and the blueberry habanero rub.
- Place ribs directly on the grill grates, meat side up. Smoke for approximately 5 hours, or until ribs reach your preferred tenderness and show good bark and smoke color.
- Optionally brush with your favorite barbecue sauce in the last 10–15 minutes to set a glaze. Remove from the grill and let rest for a few minutes before slicing between the bones. Serve warm.
Nutrition Information:
Yield: 6 | Serving size: 1
Amount per serving (estimate): Calories 427; Total Fat 2g; Saturated Fat 1g; Trans Fat 0g; Unsaturated Fat 1g; Cholesterol 6mg; Sodium 535mg; Carbohydrates 1g; Fiber 0g; Sugar 1g; Protein 1g.
Nutrition data provided here is only an estimate.