Competition St. Louis Spare Ribs Recipe | Step-by-Step BBQ Guide

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and additives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice is often cheaper and adds acidity.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika can provide a similar smoky flavor.

Start by trimming the ribs into a perfect rectangle by making a straight cut parallel to the bottom of the ribs at the top of the longest bone.

Remove the last bone at the end with the smaller bones and any half-cut bones at the larger end.

Trim any excess fat and meat flaps to ensure uniformity.

Remove the membrane from the back of the ribs by rubbing a paper towel at the corner to pull it off in one piece.

Apply a thin layer of yellow mustard on all surfaces of the ribs as a binder for the rub.

Sprinkle a moderate amount of the R Butts R Smokin' rub mixture over the ribs, ensuring all surfaces are covered.

Let the ribs sit for 5 to 10 minutes to allow the rub to adhere and darken in color.

Preheat the Yoder Smokers YS640 Pellet Cooker to 275 degrees using a 50/50 mixture of cherry and pecan pellets.

Place the ribs directly on the grate, bone side down, and smoke until they reach a rich mahogany color, which takes about 2 to 3 hours.

Remove the ribs from the cooker and lay out two sheets of foil large enough to wrap the ribs.

Add a layer of brown sugar and honey on the foil before placing the ribs meat-side down on the foil.

Add more brown sugar and honey on top of the ribs and season the bone side with the rub mixture.

Wrap the ribs tightly in the foil, ensuring no punctures to avoid steam affecting the bark.

Return the wrapped ribs to the cooker, meat side down, and cook for about an hour, checking for doneness.

Check doneness by lifting the foil package; it should have some movement and not be completely rigid.

Alternatively, check by placing the ribs on a cutting board; the ends should stay down while the middle bends.

Once the ribs are done, prepare the sauce using equal parts Plowboys BBQ En Fuego, FireBug Mild Grill'n Sauce, and Apple Habanero Texas Rib Candy.

Brush the sauce on both sides of the hot ribs, ensuring even coverage.

Tent the foil around the ribs and let them set for about 10 minutes.

Remove the ribs from the foil and place them meat side down on the cutting board for slicing.

Slice the ribs evenly and straight, ensuring to select the best-looking ribs for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens