top of page
Writer's pictureOden's Kitchen

2-2-1 Smoked St. Louis Ribs

Updated: Jun 18

Smoked St. Louis ribs are a carnivorous delight, meticulously trimmed to a uniform, rectangular cut that promises a perfect bite every time. Generously coated in a robust dry rub—a symphony of smoky paprika, earthy garlic, and a hint of brown sugar for subtle sweetness—the ribs are slowly smoked over hickory and applewood, absorbing a fragrant, woodsy aroma. The exterior develops a rich, mahogany bark, slightly crisp and caramelized, encapsulating tender, juicy meat within. Each bite pulls effortlessly from the bone, revealing layers of flavor that dance on your palate: initial smoky notes give way to a harmonious blend of savory spices, with a whisper of sweetness and a lingering, satisfying heat. These smoked St. Louis ribs offer an indulgent experience, pairing perfectly with a tangy, homemade barbecue sauce or savored solo to fully appreciate their depth of smoky, savory charm.



Instructions:


1. Preheat the Smoker. Preheat your smoker to 200°F (93°C).


2. Prepare the Ribs.

-Remove the silver skin/membrane

-Trim the fat and shape your racks


If you're not familiar with this preparation process, there are many step-by-step videos available online. Eventually I will create one and post.



-Butter inject (optional). I prefer to inject ribs with melted butter for flavor and tenderness. I will include an image of the injector I use. Inject melted butter between each rib slowly until butter starts to seep out somewhere. Inject on both sides of the rack. Make sure you wear an apron as this part can get messy.

-Add your binder. I typically use yellow mustard on pork ribs. Drizzle the binder and rub in thoroughly to the ribs, top and bottom.




3. Rub the Ribs. Rub the ribs with your favorite seasoning blend, preferably our Oden's Kitchen Dancin' Ribs. We love the sweet, smokey, spicy flavor profile.



4. First 2 hours at 200°F (93°C). By now your smoker should be heated and ready to go. The first two hours are simple. Leave the ribs alone on the smoker, except to spray. We use a simple spray bottle with a 50/50 mixture of Apple Cider Vinegar and Worcestershire. Spray as often as every 30 minutes or as little as once an hour. I only open the lid once at the one-hour mark. Remember, "If you're lookin' you ain't cookin'!"


5. Second 2 hours at 250°F (121°C). The next two hours will be the steaming process of the cook. Remove the ribs from the smoker and adjust the heat on the smoker to 250°F (121°C). While the smoker is heating up, wrap each rack in foil with butter slices, honey and a few sprays of your 50/50 mixture.





Use about a half a stick of unsalted butter per rack in the foil. Once wrapped, place back on heated smoker.


During the second two-hour period, do not touch the smoker other than to check temperature. If using a pellet smoker, check pellets every so often to make sure you do not run out.


6. 1 hour (15 minutes) at 350°F (177°C). We call this the 2-2-1 method which typically represents 2 hours, 2 hours, 1 hour. Do not cook during this last step for a full hour. You will likely dry out your ribs. This step is to sauce and slightly firm up the rack after the steam process.


Remove the wrapped ribs from the smoker. Turn the heat up on the smoker to 350°F (177°C). When the smoker is to temperature, remove the foil and place the ribs back on the smoker. Brush with your favorite BBQ Sauce. If you're looking for a good recipe, use our KC BBQ. (Optional) You can place a layer of foil on the smoke rack before saucing the ribs to avoid a bigger mess.


7. Remove and Rest. After 15 minutes on the smoker, or to your desired doneness, remove the ribs and let rest for 15 minutes.


8. Slice and Enjoy. Slice the ribs with a thin, sharp knife. I like to use my brisket knife. Re-sauce as desired and enjoy!




RECIPE/INGREDIENTS


Prep time: 30 Minutes

Cook time: 5 Hours


8 Sticks of Unsalted Butter

3 Racks of St. Louis Ribs

6-8 TBSP Rib Rub Dancin' Ribs

1/4 - 1/2 cup BBQ Sauce KC BBQ

Yellow Mustard

Honey

1/4 cup Apple Cider Vinegar

1/4 cup Worcestershire Sauce


Tools:


Smoker

Pellets or Wood/Charcoal

Injector

Heat gloves

Food safe rubber gloves

Spray bottle

Heavy duty foil

Foil trays

Sauce brush

Large cutting board

Brisket knife






34 views0 comments

Recent Posts

See All

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page