Got any spares laying around? These Blue Ribbon Competition Ribs are rubbed and sauced for a sweet, smoky award winning bite. After licking your fingers you will see there are no spares to share!
Competition Style Ribs
Rated 5 stars by 1 users
Category
Pork
Servings
4
Prep Time
15 minutes
Cook Time
4-5 hours
Author:
PS Seasoning
Got any spares laying around? These Blue Ribbon Competition Ribs are rubbed and sauced for a sweet, smoky award winning bite. After licking your fingers you will see there are no spares to share!
Ingredients
2 St. Louis Spare Rib Racks
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1/2 Cup Blue Ribbon Competition Style BBQ Rib Rub
1/4 Cup Yellow Mustard
1/4 Cup Brown Sugar
1/2 Cup Honey
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2 T Blue Ribbon Competition Style BBQ Rib Rub
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1/2 Cup Blue Ribbon Competition Style BBQ Sauce
Directions
Prep the ribs by removing the membrane from the underside of the ribs. Cut off any bones on the outside that are not uniform with the rest of the rack. Trim off any excess fat or meat.
Rub the underside of the rack with ½ of the mustard and then season with Blue Ribbon Rub. Pat, do not rub, the seasoning into the meat.
Flip and repeat the seasoning process on the meat side of the racks. Allow to rest for 15-20 minutes, or until the meat starts to “sweat’ and the rub adheres.
While the seasoning is sitting, preheat the smoker to 275 degrees.
Place the ribs in the smoker over indirect heat and cook for 2 to 2 ½ hours or until the seasoning is cooked onto the meat. You will be able to swipe the meat with a finger and little to no seasoning will come off.
In double lined foil, sprinkle brown sugar, honey and Blue Ribbon Rub and place a rack of ribs, meat side down. Wrap gently but tightly. Repeat with the second rack of ribs.
Place back on the smoker, meat side down and cook for 1 – 1 ½ hours or until the meat reaches a temp of 206 degrees.
Remove from smoker, open the foil and lightly baste the under side of the ribs with Blue Ribbon BBQ Sauce.
Flip the ribs onto a rack lined sheet tray and baste the top with BBQ sauce as well.
Return to the smoker on the rack and cook for 15 minutes of until the sauce is set.
Allow to rest 15 minutes before slicing and enjoying!