Overview
St. Louis-style spare ribs are trimmed spare ribs with the rib tips and brisket removed for a uniform rectangular rack. Meatier and fattier than baby backs, they have incredible flavor. Sous vide ensures tender, juicy ribs, then finish with smoke or grill for authentic BBQ bark.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Fall-Off-the-Bone | 150°–160°F | 18–24 h | 36 h |
Spare ribs are larger and need longer cooking than baby backs.
Food Safety Notes
Pork should reach at least 145°F / 63°C per USDA guidelines. Spare ribs cooked at 150°–160°F for 18–24 h ensures pasteurization and fall-off-the-bone tenderness. Modern USDA guidance allows pork at 145°F with a three-minute rest. Hold the bath long enough to pasteurize and finish with a hard sear to kill surface bacteria.
See our food safety guide.
Texture Profiles
- 150°–160°FFall-Off-the-Bone
- Incredibly tender, meaty ribs with rich pork flavor. The meat pulls cleanly off the bone and stays juicy. More flavorful than baby backs due to higher fat content.
Prep & Bagging
- Remove membrane from back of ribs (Easier with spare ribs than baby backs)
- Apply dry rub generously
- Refrigerate 4–12 h
- Cut racks in half if needed for bag size
- Vacuum seal
- Submerge in water bath
Finishing & Serving
- Remove ribs and pat dry
- Prepare smoker to 225°–250°F
- Smoke for 3–4 h until bark forms
- Optional glaze last hour
- Rest 15 min
- Cut between bones and serve