Competition Quality Smoked Ribs
Our Professional Pitmasters have teamed up for this fantastic recipe!
Prep Time: 2-4 hours
Cook Time: 5 hours
- 2 racks of St. Louis Ribs
- 3 cups brown sugar
- 1 bottle honey
- 1 bottle Loot N’ Booty Everything Rub
- 1 bottle Big Poppas Jallelujah rub (optional)
- 1 bottle Big Poppas Sweet Money rub
- 2 cups apple juice or cider
- 1 bottle Kosmos Sweet Smoky Smoke BBQ sauce
- At least 2-4 hours before you plan on cooking the ribs pull the membrane off the back, or have one of our crew do it for you. Once the membrane has been removed season the ribs, both on the bone side and the meat side, with the Everything and Sweet Money rubs to taste. If you want the ribs to turn out spicy season them with some of the Jallelujah rub to taste.
- Let the ribs sit in a cooler or your fridge for the remainder of the 2-4 hours. This process is called a dry brine. Letting the ribs sit allows the seasonings to better adhere to the meat and also allows more of the flavor of the seasonings to penetrate into the ribs.
- Start your smoker and set it to a temperature of 250⁰ We prefer using a combination of lighter fruit woods like pecan and cherry or pecan and apple woods for our fuel source.
- After the rib have rested for the 2-4 hours place them on the smoker and allow them to smoke uncovered for 2 hours. After the first 45 minutes of smoking spritz the ribs every 30 minutes with either water or apple juice. Spritzing the ribs helps the seasoning to set into a dry bark.
- After the two hours of smoking check to see if the bark has set, if not then allow the ribs to continue to smoke until the bark has been set, if it has set then pull them from the smoker and onto a pan or platter.
- Lay out two sheets of foil, tear the foil long enough to wrap the ribs. In the middle of each sheet of foil spread out 2-3 lines of margarine, 1 cup brown sugar and 2-3 lines of honey. Place each rack of ribs meat side down onto the margarine, brown sugar and honey. Repeat the process of spreading the margarine, brown sugar and honey on the bone side of each rack and pour 1 cup of apple juice onto each rack. Wrap the foil around the ribs snugly being careful not to puncture a hole in the foil.
- Return the wrapped ribs to the smoker for another 2 hours.
- After two hours carefully open the foil on one of the racks of ribs and check to see if the meat has begun to pull back from the bones. You can also use a tooth pick or skewer to probe the meat in between the ribs, if it slides in and out easily then the ribs are ready to be unwrapped. If the ribs have pull back and are probe tender then unwrap them and place them back on the smoker meat side up.
- Smoke the ribs for one more hour uncovered. After 30-45 minutes have elapsed pour the Kosmos Sweet Smoky Smoke sauce over the top of each rack and with a basting brush spread the sauce evenly over the meat side of each rack. Allow the ribs to smoke the remaining 15-30 minutes setting the sauce.
- Once the sauce has set it will have a slightly tacky feel when touched and the ribs are ready to be pulled off the smoker. Allow them to cool slightly then cut and serve.