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Competition Style St. Louis Spare Ribs

“Everyone is familiar with 3-2-1 ribs but why waste your time when these can be cooked in just 3 hours. Take first place in your own backyard with these award winning ribs that are sure to be the star of your next backyard gathering. They’re tender, juicy and packed full of flavor that will leave everyone asking for more!”

Recipe from Matt Douglass | @FirstDueBarbecue on Instagram and Facebook
https://www.instagram.com/FirstDueBarbecue
https://www.facebook.com/FirstDueBarbecue

INGREDIENTS

  • St Louis Cut Pork Spare Ribs (Ideally 3.5 to 4lbs per rack)
  • Heath Riles Competition BBQ Rub (great complex flavor profile)
  • Butter
  • Brown Sugar
  • Honey
  • Chalula
  • Blues Hog Original BBQ Sauce
  • Kosmos Q Original Competition Sauce

INSTRUCTIONS

1. Set your smoker at 275 and allow it to fully preheat
2. Trim any large chunks of fat from the meat side of your ribs
3. Remove the membrane from the bone side (a paper towel is helpful for grip)
4. Square up the ends of the rack (optional)
5. Season with a generous coating of Heath Riles Competition BBQ Rub
6. Let the ribs sit for 10-15 minutes to allow the rub to sweat into the meat and become glossy
7. Place the ribs on the upper rack of your already preheated smoker being sure to push the two ends together making the rack as short as possible.
8. Smoke for 2 hours or until the bark is set.
9. Put down a double layer of foil large enough to wrap the ribs
10. Visualizing an area the size of the ribs in the middle of the foil, Lay down 3-4 pads of butter, a few table spoons of brown sugar, a few lines of honey and a few dashes of Cholula.
11. Place the ribs meat side down on top of the ingredients you just placed in the foil and wrap them up tight
12. Place the wrapped ribs back on the smoker, meat side down, for about 45 minutes or until the meat between the bones reaches approx. 200F on an instant thermometer. Anywhere from 195-205 is ok.
NOTE: These temperatures are just a guideline until you become comfortable looking at and feeling the ribs for doneness.
13. When the ribs have reached your desired doneness, remove them from the wrap and brush both sides with a 50/50 mix of the Blues Hog Original and Kosmos Q Competition Sauces
14. Place them back on the smoker meat side up for about 10-15 minutes allowing the sauce to set and get tacky
15. Remove the ribs from the smoker, let them rest for about 10 minutes, slice them up and enjoy some of the best ribs you’ve ever eaten!
944 Views | 0 Comments

Competition Style St. Louis Spare Ribs

“Everyone is familiar with 3-2-1 ribs but why waste your time when these can be cooked in just 3 hours. Take first place in your own backyard with these award winning ribs that are sure to be the star of your next backyard gathering. They’re tender, juicy and packed full of flavor that will leave everyone asking for more!”

Recipe from Matt Douglass | @FirstDueBarbecue on Instagram and Facebook
https://www.instagram.com/FirstDueBarbecue
https://www.facebook.com/FirstDueBarbecue

INGREDIENTS

  • St Louis Cut Pork Spare Ribs (Ideally 3.5 to 4lbs per rack)
  • Heath Riles Competition BBQ Rub (great complex flavor profile)
  • Butter
  • Brown Sugar
  • Honey
  • Chalula
  • Blues Hog Original BBQ Sauce
  • Kosmos Q Original Competition Sauce

INSTRUCTIONS

1. Set your smoker at 275 and allow it to fully preheat
2. Trim any large chunks of fat from the meat side of your ribs
3. Remove the membrane from the bone side (a paper towel is helpful for grip)
4. Square up the ends of the rack (optional)
5. Season with a generous coating of Heath Riles Competition BBQ Rub
6. Let the ribs sit for 10-15 minutes to allow the rub to sweat into the meat and become glossy
7. Place the ribs on the upper rack of your already preheated smoker being sure to push the two ends together making the rack as short as possible.
8. Smoke for 2 hours or until the bark is set.
9. Put down a double layer of foil large enough to wrap the ribs
10. Visualizing an area the size of the ribs in the middle of the foil, Lay down 3-4 pads of butter, a few table spoons of brown sugar, a few lines of honey and a few dashes of Cholula.
11. Place the ribs meat side down on top of the ingredients you just placed in the foil and wrap them up tight
12. Place the wrapped ribs back on the smoker, meat side down, for about 45 minutes or until the meat between the bones reaches approx. 200F on an instant thermometer. Anywhere from 195-205 is ok.
NOTE: These temperatures are just a guideline until you become comfortable looking at and feeling the ribs for doneness.
13. When the ribs have reached your desired doneness, remove them from the wrap and brush both sides with a 50/50 mix of the Blues Hog Original and Kosmos Q Competition Sauces
14. Place them back on the smoker meat side up for about 10-15 minutes allowing the sauce to set and get tacky
15. Remove the ribs from the smoker, let them rest for about 10 minutes, slice them up and enjoy some of the best ribs you’ve ever eaten!
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