Ribs April 13 2014, 2 Comments
The following recipe is going to teach you a "competition style" rib that is sure to wow your guests at your next BBQ.
- Pork ribs (preferably St Louis cut)
- Meat Church's Honey Hog BBQ Rub + Honey Hog Hot BBQ Rub
- 1 cup of apple juice for spritzing
- 1 bottle of squeeze butter
- 1 cup of brown sugar
- 1/3 cup of honey
- 1 tablespoon of hot sauce (optional)
- Sauce if desired
Prepare your smoker at 250 degrees. We recommend hickory wood for this smoke.
Flip the ribs meat side down and remove the membrane off the back of the rack. This is very easily accomplished by grabbing the membrane with a paper towel and pulling it off. Removing the membrane will allow your rub to penetrate into the meat more effectively.
Apply one heavy coat of our Honey Hog Hot BBQ rub to the bone side.
Allow the rub to "soak in" for 15 mins.
Flip the ribs over and apply a heavy coat of Honey Hog to the meat side. Allow it to fully adhere for another 15 minutes.
Place the ribs meat side up in the smoker. Spritz the ribs with apple juice every 45 minutes. Smoke for 2.5 hours or until you get to a beautiful mahogany color.
Wrap the ribs in aluminum foil to protect that perfect color. Lay out 2 long pieces of aluminum foil. Create a bed of butter, brown sugar and honey on the foil. I recommend one handful of brown sugar, 2 good beads of butter and one nice bead of honey. Lay the ribs meat side down on the sweet concoction with the meat side down\bones up.
Return the ribs to the smoker and continue to cook for another 2 hours or so.
When the meat has pulled back and exposed the bone about 1/4" inch the ribs are done.
Remove the ribs from the foil and sauce or glaze them at this point.
It is only necessary to leave the ribs on the cooker for 10 - 15 minutes to set the sauce. This will keep the bbq sauce from running down your face.
Remove the ribs from the smoker. Allow to sit for a few minutes. Then slice and eat!!