Smoked Butcher Paper Wrapped Pork Ribs (St. Louis Style Ribs)
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Smoked Butcher Paper Wrapped Pork Ribs
St. Louis–style ribs are a BBQ classic trimmed from the spare ribs into a neat, rectangular rack that cooks evenly and delivers that perfect balance of meat, fat, and tenderness. They’ve got a little more bite than baby backs, which makes them ideal for longer smokes and for soaking up all that smoky, buttery goodness.
In this recipe, we’re taking those St. Louis ribs low and slow, wrapping them in butcher paper to lock in moisture while keeping that bark beautifully intact. The result? Juicy ribs with a rich smoky flavor, a deep mahogany color, and a smooth glaze finish that melts into every bite. Whether you’re new to smoking or a seasoned pitmaster, this method delivers consistent, competition-worthy results right from your backyard smoker.
Meatkingz Tip
When it comes to wrapping ribs, butcher paper is a game-changer. Unlike foil, which can trap too much steam and soften your bark, butcher paper lets the meat breathe while still holding in enough moisture to keep it tender. You’ll get that perfect mix of bite and juiciness with a crust that stays intact and flavorful.
For the best results, wrap once the bark has fully set you’ll know it’s ready when you can gently run your finger across the surface and the rub doesn’t smear. Keep your ribs meat-side down after wrapping to let the butter and sauce baste through the meat as it finishes cooking.
And remember, the resting period is just as important as the smoke give your ribs at least 15–20 minutes off the heat before slicing. This allows the juices to settle back into the meat for that perfect, clean slice every time.
INGREDIENTS
- 1 rack of pork ribs
- 1 tbsp yellow mustard (for binder)
- Meatkingz Texas Reign BBQ Rub (or your favorite Texas-style rub)
- 1 cup apple juice (for spritzing – optional)
- 1 cup BBQ sauce, thinned with a splash of apple juice
- 3 cubes of butter
COOKING INSTRUCTIONS
- Prep the RibsStart by trimming your ribs — remove any excess fat and the membrane from the back.
Apply a light coat of yellow mustard as a binder, then season generously with Texas Reign BBQ Rub (or your favorite BBQ rub). Let the ribs rest while you fire up your smoker.
- Smoke the RibsSet your smoker to 275°F.
Place the ribs meat-side up and smoke until the internal temperature reaches around 150°F, or until a beautiful bark has formed.
Spritz with apple juice when the surface looks dry — about 3 times over a 2½-hour smoking period.
- Wrap in Butcher PaperLay out a sheet of butcher paper. Add 3 cubes of butter and about ¼ cup of the thinned BBQ sauce onto the paper.
Place the ribs meat-side down on top of the butter and sauce mixture, then wrap tightly.
Return to the smoker, still meat-side down, to finish cooking.
- Finish & RestContinue smoking until the internal temperature reaches 190°F.
Remove from the smoker and let rest for about 20 minutes before slicing.
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Hi, I’m Ziad!
Born in Lebanon and raised in Canada, I know the value of resilience. My family and I were homeless for four years before starting over in Canada, and that experience taught me to never give up. In 2019, I founded Meatkingz to share my love for food and bold flavors with the world. From humble beginnings, I now aim to inspire others to chase their passions, stay hungry, and keep pushing forward — no matter what life throws your way.
