Pork Spare Ribs (St. Louis Cut) Temperature Chart & Cook Time Calculator
Meatier, fattier and more forgiving than baby backs. This is the rack the 3-2-1 method was written for.
Cook time by weight
| Weight | Cook time at 225 °F | Pull temp | Rest | |
|---|---|---|---|---|
| 2.5 lb | 5h 26m | 197 °F | 15 min | Timeline → |
| 3 lb | 5h 48m | 197 °F | 15 min | Timeline → |
| 3.5 lb | 6h 7m | 197 °F | 15 min | Timeline → |
| 4 lb | 6h 24m | 197 °F | 15 min | Timeline → |
| 5 lb | 6h 56m | 197 °F | 15 min | Timeline → |
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Instant-Read Digital Thermometer
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Frequently Asked Questions
What internal temperature should spare ribs be?
200 °F / 93 °C final. Pull it earlier — around 197 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
225 °F / 110 °C for smoker (low & slow). Other methods and their temperatures are compared on each size page.
How long should spare ribs rest?
15 minutes for a typical spare ribs. Hold it above 140 °F wrapped in a dry cooler — long rests genuinely improve the texture.