These Beef Back “Party Ribs” are proof you don’t need a big budget to turn out big time flavor. We hit these ribs with a layer of Meat Church Holy Cow followed by Holy Gospel, then slow smoked them until they developed perfect bark. To finish, we wrapped them in a foil pan with brown sugar, butter, and a generous pour of Meat Church Holy Cola BBQ Sauce, letting them braise until perfectly tender. The result? Sticky, sweet, smoky ribs that eat like candy and won’t break the bank. That made these perfect for feeding a crowd!
Ingredients
- 1 rack of beef back ribs
- Meat Church Holy Cow to taste
- Meat Church Holy Gospel to taste
- 1 stick butter
- 3 T clover honey
- 1 bottle of Meat Church Holy Cola
- 1/2 C of brown sugar
Tools
- Thermoworks Instant Read Thermometer
- Heavy duty aluminum foil
- Disposable steam pan
Prepare the Smoker
Prepare your smoker to a temperature of 275. We used a Mill Scale offset smoker with post oak in this video. Mesquite, hickory or pecan would also be good choices.
Prepare the ribs
Individually slice the ribs in between the bones, leaving an even amount of meat on each side.
Season all sides of each rib with 1:1 Meat Church Holy Gospel and Holy Cow.
Allow the seasoning to adhere for at least 15 minutes
Smoke the ribs
Place the ribs in the smoker meat side up.
Smoke the ribs until they are a beautiful mahogany color and 175 degrees internal temperature which was 2 hours and twenty minutes in this video.
Remove the ribs from the smoker and place them in a pan.
Top the ribs with Holy Cola, honey, the brown sugar, and pats of butter.
Cover the pan with aluminum foil.
Return the pan to the smoker cook until they are tender.
Toss the ribs in the sauce mixture after about an hour.
Remove the pan from the smoker.
Toss the ribs in the sauce one last time, remove from the pan and allow to cool. Enjoy!!
