Posted on Thursday, January 4th, 2024 in barbecue, main dish

A simple recipe full of tips for making the perfect rack of ribs 

Ribs are a BBQ staple. It’s one of the first meats many BBQ lovers learn to cook, but ribs can also be tricky to master. Cooking a perfect rack of ribs is more than having a good coat of BBQ sauce, it’s about technique (but having great products doesn’t hurt either.)

Big Poppa’s St. Louis Spare Rib recipe shows you the techniques and best products needed to make a perfectly tender and flavorful rack of ribs. 


Course: Main Course   Cuisine: American    Prep Time: 30 min   Cook Time: 4-5 hrs   Servings: 12-15


4  Smithfield St. Louis Ribs or Spare Rib Racks

1-1/2 cup Big Poppa Smokers Sweet Money Championship Rub

2 cups 100% apple juice

1 bottle honey (squeeze bottle)

2 cups brown sugar

2.5 sticks of butter (sliced)

2-3 cups Granny’s Original BBQ Sauce

1/4 cup Big Poppa Smokers Happy Ending Finishing Rub


Preheat grill, smoker, or oven to 250F

Remove ribs from packaging

Pull membrane off the bottom/bone side of ribs – use a paper towel to get a good grip

If needed, trim ribs (St. Louis style) creating a perfect square of meat around the bones.

Coat ribs thoroughly with Big Poppa Smokers Sweet Money Championship Rub (to taste)

Press rub into the meat, repeat on the other side

Let the salts “sweat” into the meat until they are shiny, about 5 minutes.

Put directly into the smoker at 250F for 2 hours, spritzing ribs with apple juice every half hour

After 2 hours, pull ribs out for foiling

Get 4 large sheets of heavy-duty foil cut and ready to go. Sheets should be large enough to fold over an entire rack of rib with no holes

Before placing ribs on foil, add honey, brown sugar, and  5 pats of butter (per rack) on foil sheets – almost the full length of the ribs

Lay ribs down on the mixture, meat side down

Squeeze more honey and sprinkle brown sugar on the bone side of ribs (the part that is facing up)

Wrap foil tightly around ribs, make sure to not to rip any holes

Repeat for remaining 3 racks of ribs

Put all racks back on the smoker for 2 more hours, or until desired tenderness

After 2 hours, pull foiled ribs out of cooker

Rib racks should have good “bend” in them, but should not be falling off the bone

Baste or drizzle ribs with Granny’s BBQ sauce (both meat and bone-side)

Cut ribs, then sprinkle Big Poppa Smokers Happy Ending Finishing Rub onto ribs for added flavor

Serve hot


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