Pork · smoker
Spare Ribs (St. Louis)
Spare Ribs (St. Louis)
cooking times
4 hr 30 min – 5 hr 30 min At the most common temperature, 250°F, a rack of spare ribs takes about 4 hr 30 min – 5 hr 30 min. Pick your temperature below for the full chart. Done is always 145°F internal.
When is it actually done?
145°F internal The USDA FSIS safe minimum internal temperature for this cut is 145°F, followed by a rest of about 10 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Pull temperature vs safe temperature: Like baby backs, spares are done by feel around 190–203°F — the bend test and probe-tender between the bones — not at the 145°F safe minimum.
Sizing: Times are per rack (a St. Louis-trimmed rack runs ~2.5–3.5 lb; full spares slightly longer).
Worth knowing before you start
- Spares carry more fat and connective tissue than baby backs — they take about an hour longer and forgive more.
- St. Louis trim (square, brisket flap removed) cooks more evenly than an untrimmed full spare rack.
- The classic 3-2-1 wrap sequence was designed for exactly this cut at 225°F.