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St. Louis Style Ribs and Baby Back Pork Ribs

Prep Time: 25m

Cook Time: 4h

Total Time: 4h 25m

St. Louis Style Ribs

INGREDIENTS

  • 1 Rack of pork ribs
  • 2 Tablespoons Meat Church Hot Honey Hog
  • 2 Tablespoons Meat Church Honey Hog
  • 1/2 Cup Brown sugar
  • 1/2 Cup Butter
  • 1/4 Cup Honey
  • 1/2 Cup Maple Syrup
  • 1 Tablespoon Hotline Pepper Products Evil Ooze
  • 1/4 Cup ketchup
  • 2 Tablespoons of lime juice (to taste)

INSTRUCTIONS

  1. Pull membrane off back of rack (hint: use a butter knife and a paper towel to grip).⁠
  2. Season back side with Meat Church Hot Honey Hog⁠.
  3. Flip and season meat side with Meat Church Honey Hog.⁠
  4. Smoke at 275 for two hours.⁠
  5. Layout 2 layers of foil, mix brown sugar, 1/4 cup butter, and honey⁠ and slather all of mixture onto foil.
  6. Remove ribs from smoker, lay meat side down on brown sugar mixture.
  7. Wrap both layers of foil tight and return to grill.⁠
  8. Cook additional two hours at 275.⁠
  9. Prepare glaze – mix 1/2 cup maple syrup, 2 Tablespoons Hotline Pepper Products Evil Ooze, 1/4 cup butter, 1/4 cup ketchup, 2+ tablespoons lime juice (to taste), simmer 15 minutes. ⁠
  10. Remove ribs from foil, glaze, and cook for 5-10 minutes to set glaze.⁠
  11. Pull off grill, cover with foil, and rest for 15 minutes before serving.
16215 Views | 2 Comments

St. Louis Style Ribs and Baby Back Pork Ribs

Prep Time: 25m

Cook Time: 4h

Total Time: 4h 25m

St. Louis Style Ribs

INGREDIENTS

  • 1 Rack of pork ribs
  • 2 Tablespoons Meat Church Hot Honey Hog
  • 2 Tablespoons Meat Church Honey Hog
  • 1/2 Cup Brown sugar
  • 1/2 Cup Butter
  • 1/4 Cup Honey
  • 1/2 Cup Maple Syrup
  • 1 Tablespoon Hotline Pepper Products Evil Ooze
  • 1/4 Cup ketchup
  • 2 Tablespoons of lime juice (to taste)

INSTRUCTIONS

  1. Pull membrane off back of rack (hint: use a butter knife and a paper towel to grip).⁠
  2. Season back side with Meat Church Hot Honey Hog⁠.
  3. Flip and season meat side with Meat Church Honey Hog.⁠
  4. Smoke at 275 for two hours.⁠
  5. Layout 2 layers of foil, mix brown sugar, 1/4 cup butter, and honey⁠ and slather all of mixture onto foil.
  6. Remove ribs from smoker, lay meat side down on brown sugar mixture.
  7. Wrap both layers of foil tight and return to grill.⁠
  8. Cook additional two hours at 275.⁠
  9. Prepare glaze – mix 1/2 cup maple syrup, 2 Tablespoons Hotline Pepper Products Evil Ooze, 1/4 cup butter, 1/4 cup ketchup, 2+ tablespoons lime juice (to taste), simmer 15 minutes. ⁠
  10. Remove ribs from foil, glaze, and cook for 5-10 minutes to set glaze.⁠
  11. Pull off grill, cover with foil, and rest for 15 minutes before serving.

2 thoughts on “St. Louis Style Ribs and Baby Back Pork Ribs”

  1. I tried this today following the recipe exactly. 4 hours at 275 is too long. The bottom of the ribs were burnt to the foil. Next time I’ll do 4 hours at 250 or 3 hours at 275.

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