partially separated cooked ribs on wood pit boss cutting board

Hanging St. Louis-Style Ribs

Hanging St. Louis-Style Ribs

Category Pork Dinner BBQ Smoke Regional
Servings 4
Prep Time 15 minutes
Cook Time 270 minutes

Channel your inner pit master with these delicious Hanging St. Louis-Style Ribs. When hung and smoked vertically in the Pit Boss Platinum Series Lockhart, the fat and juices run down the length of the rack, making them extra juicy and tender. Baste in BBQ sauce and wrap in foil for the final 2 hours of cooking for extra tenderness and flavor.

Pit Boss Kitchen
partially separated cooked ribs on wood pit boss cutting board


  • 1 1/3 cup Apple Juice
  • 1 2/3 cup BBQ Sauce, divided
  • 4 Half Racks Spare Ribs, St. Louis Style

Special Tools

  • Aluminum Foil
  • Paper Towel


  1. Fire up your Pit Boss Platinum Series Lockhart and preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
  1. Using a sharp knife, remove the back membrane from the rib racks and pat dry with paper towel. Cut rib racks in half, then season generously with Homestyle Pork Rub.
  1. Insert a hanging hook under the top rib, then transfer racks to the smoking cabinet. Smoke for 2 ½ hours.
  1. Remove ribs from the smoking cabinet and set on heavy duty foil. Mix together 2/3 cup BBQ sauce and 1/3 cup apple juice, then brush thinned BBQ sauce on both sides of ribs. Pour ¼ cup of apple juice around each of the ribs. Fold over foil, then transfer to the grill, meat side down. Increase temperature to 300°F and continue cooking for an additional 2 hours.
  1. Remove ribs from the grill, baste with BBQ, then return to the grill and cook for another 10-15 minutes. Allow to rest for 15 minutes, then slice and serve hot.


Recipe Video