No-Wrap St. Louis Ribs
St. Louis ribs with a mustard binder and Meat Church The Gospel, smoked at 250°F for about five hours with no wrap, spritzed once and glazed with Meat Mitch's Whomp sauce.
These St. Louis ribs never fail me, and they're a huge crowd pleaser. The Gospel plus Meat Mitch's Whomp sauce is an amazing combination.
No wrap needed
A lot of people ask how to get a tender bite without wrapping. Just let them go a little longer. In one of my slicing videos, the last rack got a little extra heat and you can see it starting to fall apart on its own.
The process
Mustard binder and a full coat of The Gospel, then 250°F for about five hours, unwrapped. About 3 hours in, once the bark is set and starting to dry out, I spritz with 50/50 apple cider vinegar and apple juice. I sauce both sides about an hour before they come off and let it tack up. They're done when they pass the bend test.
Watch the cook
Pork
No-Wrap St. Louis Ribs
St. Louis ribs with a mustard binder and Meat Church The Gospel, smoked at 250°F for about five hours with no wrap, spritzed once and glazed with Meat Mitch's Whomp sauce.
Print- Prep
- 15 minutes
- Cook
- About 5 hours
- Total
- About 5½ hours
- Yield
- 4–6 servings
- Method
- Smoked, no wrap
- Wood
- Your choice
Instructions
- Set your smoker to 250°F.
- Remove the membrane from the back of each rack and trim any loose flaps. Save the trimmings for mini party ribs.
- Coat with a thin layer of mustard, then season generously with The Gospel on both sides.
- Smoke bone side down, unwrapped.
- About 3 hours in, once the bark has set and looks dry, spritz the tops with the vinegar and apple juice mix.
- About an hour before they're done, around 4–4½ hours in, sauce both sides with Whomp and let it tack up.
- Pull them when they pass the bend test (they bend and the surface cracks when you lift one end), about 5 hours total.
- Rest for 10 minutes and slice between the bones.
Pitmaster Notes
- For a more fall-apart bite without wrapping, just let them go a little longer.
- I don't spritz the bottoms, but I sauce both sides.
- I go by look and feel for ribs: bend test, bones poking out and color.
Product links are things I actually used. Some are affiliate links, and as an Amazon Associate I earn from qualifying purchases.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
