Smoked St. Louis Spare Ribs (Salt-Only)
By James O'Brien · BBQ Pit Master · Updated 2026-05-08
St. Louis-cut spare ribs smoked at 225°F for 5-6 hours, salt only. Fattier and meatier than baby backs at half the price. $3-4 per serving.
Carnivore smoked spare ribs are a 3 to 4 pound St. Louis-cut spare rib rack — the trimmed flat-bottom version of full pork spares — smoked at 225°F for 5 to 6 hours with salt as the only seasoning. Spare ribs sit lower on the pig than baby backs, which means more intramuscular fat and a meatier bite. Pull at 198 to 203°F internal when the bones twist freely and the bark cracks at a 90-degree bend. A 6-ounce cooked serving delivers 30g protein, 26g fat, and 360 calories. Spare ribs cost $3 to $5 per pound — 30 to 40% cheaper than baby backs by weight — and yield more meat per rack. Total addressable serving is 5 to 6 portions per rack at roughly $3 to $4 each. The trim from the St. Louis cut (rib tips, cartilage strip) can be smoked alongside as snack pieces; nothing wastes.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 6 oz spare ribs cooked (per serving) | 30g | 26g | 360 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 30g | 26g | 360 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Remove the silver-skin membrane from the bone side. Trim any large fat pads down to ¼ inch.
- 2
Salt both sides generously — 1.5 tbsp total for a 3-4 lb rack. Let sit at room temperature 30 minutes while smoker preheats.
- 3
Heat the smoker to 225°F. Add 3 to 4 wood chunks (hickory is the BBQ-belt classic; oak is more neutral).
- 4
Place the rack bone-side down on the grate. Smoke for 4 hours uncovered.
- 5
Spritz with water every hour after the first 2 hours to keep the bark from drying out (do not use juice, vinegar, or apple-anything).
- 6
Probe the meat between the bones starting at 4.5 hours. Internal target is 198 to 203°F where the probe slides through with no resistance.
- 7
Pull when bones twist freely with light hand pressure and the rack bends at 90 degrees with cracks on the bark.
- 8
Rest 15 minutes wrapped loosely in foil. Slice between every other bone for thicker portions, or every bone for snack-size.
Nutrition per Serving
Frequently Asked Questions
Spare ribs vs St. Louis cut — same thing?
Same rack, different trims. Full spare ribs include the rib tips (cartilaginous flap) and the brisket-bone strip along one edge. The St. Louis cut removes both for a clean rectangular rack that fits a smoker grate and cooks evenly. Most grocery stores sell spare ribs already St. Louis-trimmed; if yours isn't, trimming is a 90-second knife job and the trim cooks alongside as snack meat.
Why no spritz with juice or vinegar?
Spritz liquids on traditional BBQ recipes contain apple juice or apple cider vinegar, which add sugar (juice) or fermented plant carbs (vinegar). Plain water performs the same function — keeping the bark from drying out — without breaking strict carnivore framing. The bark color comes from Maillard browning of the meat surface, not from the spritz.
How do I know they're done without a probe?
Two visual tests after the 5-hour mark: lift the rack with tongs from the middle and look for a 90-degree bend with cracks across the bark surface — too rigid means undercooked. Second, twist a single rib bone — it should rotate freely in the meat. Both signs mean internal temp is above 198°F. A digital probe is more reliable; expect to pay $20 for a basic instant-read.
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