Welcome to Waffle Hands! Today’s recipe is a competitions style recipe for St. Louis cut style ribs. It’s the perfect rack for the upcoming Labor Day weekend! *** RECIPE BELOW ***
Get your smoker stabilized at 235 degrees. I’ve added some pecan wood chunks to mine for some extra smoke flavor.
Start out preparing your ribs by removing the membrane from the back of the ribs. Some people like to leave it on while others score it. We want our rub and smoke flavors to get into the meat so run your knife under the edge of the membrane and then use a paper towel to pull it off.
Next apply a layer of all-purpose seasoning. I’m using Killer Hogs all-purpose seasoning today. Once we got a good layer on, apply a binder. You don’t always need a binder, but sometimes it’s just fun to use! I’m using honey mustard today but you can also use yellow mustard, olive oil or even something like A1 sauce. Rub it in and then add a thick coat of your favorite BBQ rub. I’m using Killer Hogs BBQ rub today. Make sure you get the sides and ends of the rib too! Flip the rack over and repeat the seasoning process on the other side. Once you’re done, allow it to sit for 30 minutes or until the rub has turned into a syrup like substance on the outside.
We’re using the 3-2-1 method for ribs today, which means three hours on the smoker, two hours on the smoker wrapped in foil, and one hour on the smoker where we will then apply our BBQ sauce. Place your rack on the smoker and let it do its thing for three hours. Pop a can of beer or Hennessy and hang out while this happens. During the first three hours, the only time you should be opening the smoker is to apply a baste for moisture. I’m using a mixture of apple juice, pineapple juice, olive oil and apple cider vinegar. You can keep it simple and just use apple juice. I also applied a little more BBQ rub incase the baste washed some away. This also helps to build layers of flavor!
After three hours, it’s time to wrap our ribs! Place them in some heavy duty foil and apply the following: Parkay butter, light brown sugar, honey and Tiger Sauce (you can substitute with hot sauce if you want). Repeat on the other side and then wrap the ribs tight so no air or liquid escapes. Throw it back on the smoker, meat side down and let it go for another two hours. This part of the process allows us to get the ribs really tender. In competition, falling-off-the-bone tender is a no-no, but in our back yard, it’s all good. An hour and a half in, check on the tenderness. Twist a few bones, and if you can almost completely rotate them, you’re in the right place. Otherwise leave them on for the last 30 minutes and check again. It’s okay if you end up going over two hours. It’s all about the tenderness.
Once we have reached our desired tenderness, carefully pull the ribs out of the foil and place them back on the grill for our last hour. I usually let it cook for 30 minutes, and then apply the BBQ sauce the last 30 minutes so it can heat through and bubble. Be careful once you put the sauce on because it can burn easily if you don’t pay attention.
You are now done and the proud owner of some delicious BBQ ribs. Everyone is complimenting you and calling you a hero. Enjoy the ribs and look out for more recipes in the future! Comment below on the BBQ foods you’d like us to make a video about!