You really can’t go wrong with this recipe for St Louis Style Ribs cooked in the oven. But when these beef short ribs are left uncut, or as "plated" beef ribs -- you can transform them into a monster short rib that is juicy, succulent, and full of beefy flavor. Cooking pork, whether it’s grilling, baking or pan frying, always gives me delicious flavor. I love easy, simple recipes. There are a ton of recipes/tips on the forum here for ribs, but for someone just starting out, I highly recommend the 3-2-1 method. Cover with foil and refrigerate overnight in cheap aluminum baking pan(s). For about $45 at Costco, one package yields about 6-7 ribs. Slather rib slab(s) with Memphis BBQ rub (if not pre-dressed ribs from Costco). I read the directions, they said to put the ribs in a 500F (260C) oven for 20 minutes; then cover the ribs with foil, lower the temp to 350F (175C) for 90 to 100 minutes and cook the ribs to an internal temp of 71C. At many BBQ restaurants, if they happen to make these available, they charge anywhere from $25-30 PER rib. That’s one of the reasons I often go with fresh pork. Wrap ribs in foil with a little apple juice sprinkled in the bottom, and put back into the smoker for 2 more hours at 250. St Louis Style Ribs Recipe Ingredients. In summary, this is: Place your dry-rubbed ribs in the smoker at 250-275 for 3 hours. So I bought a pack of uncooked ribs (two racks, seasoned) from Costco. Preheat oven to 500 degrees.