If you need a great rack of ribs in your life, let me introduce you to these tender Traeger Smoked St. Louis Ribs! These smokey ribs are smoked on the pellet grill and are cooked straight through for around 5 hours before being enjoyed with your favorite barbecue sauce.

Traeger Smoked St. Louis Ribs Recipe

Being able to put out a stellar rack of ribs at my own house makes all of the smokers worth it, even if we only used them for ribs. They are that level of good. Unless you live near legit barbecue options, which few do unless you live in the south (sorry fellow northerners. I’ve lived in the northern part of the US my entire life and the good barbecue joints are few and far between), you’ll never regret bringing a smoker into your life.

Neither will your neighbors. Unless they just have to smell your smoke and you never share the fruits of your labor.

More Easy Traeger Recipes here!

What are the different ways to cook ribs?

If you guys have seen any of my other ribs posts or if you spend any time hanging out in BBQ groups on Facebook, you’ll see that people have VERY strong opinions on the ways that others cook ribs.

We have quite a few rib recipes here on OWYD, but none are as controversial or as well-loved as our Traeger Smoked Ribs recipe. They take 8-10 hours, involve a 5-hour smoke and then several hours covered with cider and sauce, and then one final hour right on the grill grates.

They wind up SO tender and fall-off-the-bone, and are one of my favorite things.

But whoa. Some people really have feelings about me cooking ribs for upwards of 8 hours. Big ones.

I’m an equal opportunity rib lover, myself. I’ll eat them competition style or with the bones pulled clean out first. Gimme them all. And for the haters, here’s one you can hate on for a different reason instead. 😉

Get all my recipes for RIBS here!

St. Louis Ribs shopping list

Here’s what you’ll need to make a stellar rack of St. Louis ribs! The amounts are down in the recipe card with the full recipe.

• St. Louis Ribs
• Salt & Pepper
• BBQ Rub (my faves are below)
  • Meat Church Honey Hog Rub
  • Derek Wolf’s Sticky Bourbon Brown Ale Rub
  • Flavor Hog by Chef Chad White
• BBQ Sauce (these are killer sauces)
  • Blue’s Hog Competition BBQ Sauce
  • Killer Hog’s BBQ Sauce
  • Meat Mitch BBQ Sauce

Get all my recipes for RIBS here!

How to make Smoked St. Louis Ribs

Here’s the low-down on what you’ll be getting yourself into if you decide to make these ribs. For the full instructions, make sure to cook from the recipe card at the bottom of the post!

What can you serve with smoked St. Louis Ribs?

I have tons of suggestions for sides for ribs! We tend to keep to the cookout theme and do various barbecue sides like these:

• Smoked Mac and Cheese
• Homemade Baked Beans
• Potato Salad
• Grilled Caesar Pasta Salad

Smoked St. Louis Ribs FAQ

How do you store leftover smoked ribs?

These should be kept wrapped up and in the fridge. Eat ribs within 3-4 days of cooking.

How do you reheat St. Louis ribs?

Reheat your ribs in a crockpot with a little liquid in the bottom (like beer or hard cider). You can also heat them up, wrapped, in the oven with a little liquid in the wrap. The key is heating them low-and-slow and keeping them moist with the addition of a little liquid.

More recipes to love!

• Traeger Smoked Corned Beef and Cabbage
• Instant Pot Pork Ribs
• Traeger Smoked Beef Ribs
• Traeger Braised Beef Short Ribs