How to Smoke St. Louis Ribs | BBQ Basics

There's nothin' better than a rack of sweet & smokey St. Louis Ribs. Roll up your sleeves and follow along as Pitmaster Shannon Snell walks through how to cook up a rack of ribs your friends and family will be raving about.

[Hurst]

I must say that I'm more of a baby back kinda guy, but I bought some St. Louis ribs to experiment with. Not being familiar with the process I searched and found this video. I followed the instructions to the letter and I must say they turned out phenomenal. The color, texture, taste, everything. I took them to some of my friends house for an appetizer. After eating the first rib he told me that he absolutely could not think of any suggestion or change, that they were perfect. I had to agree.
I wanted to share that when I unwrapped the ribs, there was a good amount of syrupy juice left in the foil (I believe I used more brown sugar than was stated). It tasted sweet and smokey. I decided to mix some of it into my homemade sauce just for fun, as well as a couple of tablespoons of bourbon. I used this sauce to brush onto the ribs for the final 20 minutes. It was a good enhancement. I just couldn't let it go to waste.
Thanks again and I'll be doing my baby backs next!!
Keep up the good work.

[rogerbrandt]

You can substitute butter with mustard, I guarantee you you will not taste mustard.

[seanmccluskey]

Your barbecue is probably good but somebody needs to buy you a tape measure because you had that way more than six inches above the meat but I know what you're getting at keep it pushing player

[afternoonswiththeprophets]

Great video, Sir! I appreciate the explanations and the easy-to-follow instructions. My ribs (thanks to your method) were great yesterday. If I need tips on anything else, I’ll definitely be checking out your channel! Thank you!

[dryvur]

This is Saturday 8/6/2022.
I have got my drum smoker out and I'm gonna cook them just like you said. I'll let you know later how they are

[bdaoust]

So I saw a recipe that says smoke 275 first hour let them be and spritz every hour after. Should take 4 1/2 and to five hours and no wrapping. They actually were temping 190 at 3 hours and prob tender. A little tug on them. I guess I don’t know what to follow. Wrap vs no wrap.

[ejwissner]

Trying this today. Great instructional video - explaining the why’s and reiterating key points. Appreciate it Shannon!

[jarvise.]

I love your clear, consice instructions. Well done!

[Roger-iliw]

Great video and very well spoken dude. Keep at it and your channel will be huge.

[usethenoodle]

I just followed your instructions and yep, the best ribs I've done yet! Thanks for the great class!

[atteberryjames]

Great informative video! My ribs came out perfect! THANK'S SONNY'S BB SHANNON !

[leiffuller]

Great video! Thank you! True professional

[tobydz]

My man.... 'preciate the lesson. Fightin back that proud smile at the end =D

[syzg]

Good stuff man, I will def try this. Thank you.

[modriver]

Way to go Sonny's bbq school that's just how I always smoke my ribs...great instructions

[brentbouche]

How are you supposed to know the internal temperature if you can’t use the thermometer? If I use the thermometer, I’m gonna poke a hole in the foil which will allow air to get in won’t it?

[joshuawells]

Sonny seems like the kinda guy that you would enjoy having a beer with. Looks good man.

[huynguyen]

Cooked it too hot yesterday, really dry and burnt, today is round #2 and will keep an eye on the temperature 🤒. Thanks for the upload.

[leadfarmer]

Haha I accidentally steamed some way back when it was terrible!

[codyneely]

Tried this step by step and burnt the shit out of my ribs