Competition Pork Ribs (St. Louis Style)
🛒 Ingredients
For ribs:
- St. Louis cut pork ribs (2–3 racks)
Binder (optional):
- Yellow mustard or honey
Dry rub:
- Brown sugar (1/2 cup)
- Paprika (1/4 cup)
- Salt (2 tbsp)
- Black pepper (2 tbsp)
- Garlic powder (1 tbsp)
- Onion powder (1 tbsp)
- Chili powder (1 tbsp)
- Cayenne pepper (1 tsp, optional for heat)
Spritz (for moisture):
- Apple juice (1 cup)
- Apple cider vinegar (1/2 cup)
Wrap:
- Butter
- Honey
- Brown sugar
BBQ glaze (final layer):
- BBQ sauce (sweet + smoky style)
🔥 Step 1: Prep the Ribs
- Remove the thin membrane from the back of ribs.
- Trim excess fat for clean presentation.
- Light coat of mustard or honey (helps rub stick).
- Apply dry rub generously on both sides.
- Rest for 1–2 hours (or overnight for deeper flavor).
🔥 Step 2: Smoking (3-2-1 Method – Competition Style)
🌡 Smoker temp:
- 225°F (107°C)
⏳ 3 Hours – Smoke Phase
- Place ribs bone side down
- Smoke for 3 hours
- Spritz every 45–60 minutes (apple juice mix)
👉 This builds bark + smoke flavor
🧈 2 Hours – Wrap Phase
- Wrap ribs in foil or butcher paper
- Add:
- Butter slices
- Honey drizzle
- Brown sugar
- Cook for 2 hours at 225°F
👉 This makes ribs juicy & tender
🍯 1 Hour – Sauce Phase
- Unwrap ribs
- Brush BBQ sauce generously
- Smoke uncovered for 1 hour
👉 This creates glossy “competition shine”
🎯 Doneness Check
- Meat should pull back from bones
- Toothpick should slide in easily
- Internal temp: 195°F–203°F
⏲ Resting
- Rest for 15–30 minutes before slicing
🔪 Serving (Competition Style)
- Slice evenly between bones
- Add extra BBQ glaze for shine
- Clean, uniform presentation is key
🍖 Result
- Sticky glaze finish
- Juicy, fall-off-the-bone texture
- Sweet, smoky, competition-level flavor 🔥