The St. Louis style spare ribs in this recipe are cut into individual pieces before they are cooked. This is is not a widely used method but I think it should be. By cutting the ribs beforehand, you get more seasoning and more smoke on more surface area and you don't have to worry about slicing them before serving.. they come out ready to satisfy!

Let me just walk you through it step by step in the recipe below–

Helpful Information
  • Prep Time: 30 minutes
  • Cook Time: 4.5 to 5 hours
  • Smoker Temp: 225°F then 425°F at the end
  • Meat Finish Temp: 195°F
  • Recommended Wood: Pecan or hickory
What You'll Need
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Remove Membrane (optional)

A lot of the ribs I've been getting recently at Costco has the membrane already removed (which I'm completely ok with). If the membrane is still intact on your purchased ribs, you can choose to remove it or leave it there. I've tried it both ways, multiple times and in my opinion it's a little better when it's removed but then I'm not complaining if it's still on there. Not TOO big of a deal really.

If you do want to remove it, flip the ribs to bone side up, use a knife, spoon or just your finger to start pulling up on that plastic-like membrane that covers the bones.

Tip: use a paper towel or catfish pliers for better grip.

Pull it clean off in 1 piece or in 3 pieces (doesn't matter) and you're done!

Step 2: Slice Ribs

Now for the fun part!

Most of the time we smoke the ribs as a whole rack.. not today though;-)

Today we are slicing the ribs apart so that maximum meat is left on both sides of the bone.

To do this make sure the ribs are bone side up so you can see the bones better and slice off the first bone to your left, right against the bone.

Now slice as close against the bone on the right as you can leaving maximum meat on the bone in the center.. like this:

Doing it this way, you get a bone in the center with maximum meat on both sides of the bone.

Continue these same cuts until you end up with about 6 center ribs with lots of meat on both sides.

You'll end up with about 7 bone fragments with very little meat on them. Those can be saved for a soup, pot of beans, etc.

Step 3: Add Sauce and Rub

Lay the extra wide ribs down in a foil pan–

Make sure you have a bottle of my barbecue sauce and original rub (Purchase formula here | Purchase bottled products) for the seasoning part..

A little sauce on each one first– I wasn't going for dots and blobs but I was finishing off a bottle that just had a little in it. It dribbled out slowly but I was patient and didn't waste a bit!

Get your hands dirty and rub it in to the top, sides and bottom of each one.

Now apply ample amounts of Jeff's original rub (Purchase formula here | Purchase bottled rub) on all sides.. pat it in a little to make it stay before you flip them over.

All done and everything needs to spend some time together!

Step 4: Overnight in the Fridge

Place the pan of ribs in the fridge for at least 4 hours but overnight is MUCH better.

The small amount of salt in the original rub will pull some of the rib juices to the surface where it will mix with the rub and sauce and become a paste. Some of that salt and other flavor will get absorbed into the meat over the next several hours.

The next morning you'll see that the rub, sauce and meat has become one and it'll smell amazing!

Place the ribs on my new favorite stainless steel rack and pan or a cooling rack if you have one or you can just leave them and place them directly on the grate.

I really like using the stainless steel rack and pan as that holds the meat up off the bottom of the pan, provides a drip pan and still allows the smoke to get all the way around the meat.. all while keeping your smoker grates clean.

Wanna be even more smart and efficient? Wrap the pan in heavy duty foil before you place the grate in there and you'll only have to wash the rack when you're finished!

Lay the extra-wide ribs on the rack and they are ready for the smoker.

Step 5: Set up Smoker

I fired up the Camp Chef Woodwind Wi-Fi to Hi Smoke which just means it runs at an average of 225°F and creates a very liberal amount of smoke.

Use whatever smoker you have or want to use whether it's charcoal, splits, gas, electric, you get the idea. Run about 225°F no matter what smoker you use.

If your smoker uses a water pan, fill it up for good measure.

If your smoker did not come with a water pan (pellet smokers do not) then you can skip this step.

I used pecan but hickory or almost any smoking wood that you have available will work great for these ribs and give them an amazing flavor.

Once your smoker is preheated and ready to cook, let's get the ribs in there.

Step 6: Smoke the Meat

Place the pan of ribs into the smoker or you can place them directly onto the grates if you prefer.

Let them cook for about 3 hours first to form a really good crust. Check them at this point and if they look like the rub on the top is nice and dry, feel free to spritz them with some apple juice, Pepsi, whatever you have. Something with a little sugar in it is best.

Step 7: Sauce and Sear

At hour 4, it's time to put some sauce on them, of course you should use Jeff's original barbecue sauce (Purchase formula here | Purchase bottled rub) but if you have another favorite, well, whatever 😉

Coat them good and spread it out over the top and sides.

Now crank up the heat. I have a Camp Chef Woodwind so I pushed it on up to 425°F to get a good finish on them. If you also have a smoker that can cook hot like that, then I recommend you do the same.

In my case, I wanted to finish and serve the ribs in the Made-in blue carbon roasting pan so I let the sauce set in the 425°F heat of the smoker for about 15 minutes then moved them all to that roasting pan and right back into the smoker.

You can also just leave them as they are and continue on at 425°F or whatever the highest heat you can muster whether that's 250, 275 or whatever. You'll get there.

Tip: Another option is to bring them in at this point and put them into the oven preheated to 425°F.

At 425°F, it took mine an additional 40 minutes to be get the color I wanted on the ribs and to get some char on the sauce.. they turned out beautiful if you ask me!

Step 8: Serve 'em Up

Serve them just as soon as they are finished and watch the smiling faces and enjoy the quietness as everyone stops talking to eat.. that's how you know the food is amazing 😉

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff's Rub and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff!  -Susan T.

Your Content Goes Here

Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  -Charles W.

Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!  -Peter S.

Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!  -Michelle M.

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  -Darwyn B.

You see the raving testimonies and you wonder, “Can the recipes really be that good?”

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order Jeff's Rub Recipe n' Sauce Recipe
I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.
Jeff's Smoking Meat Books

Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Amazon | Barnes & Noble

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon


Printable Recipe

Print Recipe
5 from 1 vote

Wide-Cut Individual Smoked Pork Spare Ribs

The St. Louis style spare ribs in this recipe are cut into individual pieces before they are cooked. By cutting the ribs beforehand, you get more seasoning and more smoke on more surface area and you don't have to worry about slicing them before serving.
Prep Time30 mins
Cook Time4 hrs 40 mins
Course: Entree, Main
Cuisine: Barbecue

Ingredients

  • 1 or more racks of St. Louis style spare ribs
  • Jeff's original sauce
  • Jeff's original rub
  • Large foil pan (for overnight dry rub brining)

Instructions

Step 1: Remove Membrane (optional)

  • Flip the ribs to bone side up, use a knife, spoon or just your finger to start pulling up on that plastic-like membrane that covers the bones.
  • Tip: use a paper towel or catfish pliers for better grip.

Step 2: Slice Ribs

  • To do this make sure the ribs are bone side up so you can see the bones better and slice off the first bone to your left, right against the bone.
  • Now slice as close against the third bone from left as you can leaving maximum meat on the bone in the center
  • Doing it this way, you get a bone in the center with maximum meat on both sides of the bone.
  • Continue these same cuts until you end up with about 6 center ribs with lots of meat on both sides.
  • You'll end up with about 7 bone fragments with very little meat on them. Those can be saved for a soup, pot of beans, etc.

Step 3: Add Sauce and Rub

  • Lay the extra wide ribs down in a foil pan–
  • A little sauce on each one first– Get your hands dirty and rub it in to the top, sides and bottom of each one.
  • Now apply ample amounts of Jeff's original rub on all sides.. pat it in a little to make it stay before you flip them over.

Step 4: Overnight in the Fridge

  • Place the pan of ribs in the fridge for at least 4 hours but overnight is MUCH better.

Step 5: Set up Smoker

  • Use whatever smoker you have or want to use whether it's charcoal, splits, gas, electric, you get the idea. Run about 225°F no matter what smoker you use.
  • If your smoker uses a water pan, fill it up for good measure.
  • I used pecan but hickory or almost any smoking wood that you have available will work great for these ribs and give them an amazing flavor.
  • Once your smoker is preheated and ready to cook, let's get the ribs in there.

Step 6: Smoke the Meat

  • Place the pan of ribs into the smoker or you can place them directly onto the grates if you prefer.
  • Let them cook for about 3 hours first to form a really good crust. Check them at this point and if they look like the rub on the top is nice and dry, feel free to spritz them with some apple juice, Pepsi, whatever you have. Something with a little sugar in it is best.

Step 7: Sauce and Sear

  • At hour 4, it's time to put some sauce on them, of course you should use Jeff's original barbecue sauce but if you have another favorite, well, whatever 😉
  • Coat them good and spread it out over the top and sides.
  • Now crank up the heat. I have a Camp Chef Woodwind so I pushed it on up to 425°F to get a good finish on them. If you also have a smoker that can cook hot like that, then I recommend you do the same otherwise as hot as you can.
  • Tip: Another option is to bring them in at this point and put them into the oven preheated to 425°F.
  • At 425°F, it took mine an additional 40 minutes to be get the color I wanted on the ribs and to get some char on the sauce.. they turned out beautiful if you ask me!

Step 8: Serve 'em Up

  • Serve them just as soon as they are finished and watch the smiling faces and enjoy the quietness as everyone stops talking to eat.. that's how you know the food is amazing 😉
FREE Smoker Recipes in your Inbox
No big words– just clear instructions and how-to images
Subscribe
Give it a try, single-click unsubscribe at any time if you change your mind.