Competition Rib Recipe St. Louis Pork Sparerib How to Barbeque by Harry Soo SlapYoDaddyBBQ.com

barbecue sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be lower in sugar and preservatives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

pork spareribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and cheaper.

Remove the flap from the ribs, which is the diaphragm of the hog.

Locate the longest bone (fourth bone) and make a parallel cut to separate the rib into St. Louis cut.

Trim off the rib tip and the false lead to prepare the ribs.

Pull the membrane off the ribs using a butter knife and a paper towel for grip.

Apply all-purpose rub on the backside of the ribs from about 6 to 10 inches away until it becomes opaque, then pat it down.

Flip the ribs over and apply chicken rub on the meat side from about 8 to 10 inches away, then pat it down.

Let the ribs sit for 1 to 2 hours to allow the salt to penetrate the meat.

Cook the ribs in the pit for about 2 to 3 hours, maintaining a nice crust.

Wrap the ribs in foil after cooking for a while to retain moisture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens