Smoked Party Ribs
These smoked Party Ribs, are sticky, tender, and finger-licking good! Fire up the smoker, these bbq pork ribs taste just as good as a barbecue restaurant. Whether you're using St. Louis Style ribs or baby back, I teach you how to cook them to perfection. Their sweet and savory glaze makes having seconds mandatory!
Equipment
- Pellet Grill or Smoker
- Aluminum Pan with Lid
Ingredients
- 1 Rack St. Louis Style Pork Ribs
- 1 Cup BBQ Sauce add as needed
- 2 tablespoon BBQ Rub
- 4 tablespoon Butter
- 4 tablespoon Brown Sugar
- ¼ Cup Hot Sauce optional
- 1 teaspoon Scallions
Instructions
- Preheat smoker to 250°F. Score the bottoms of the ribs with a knife and season generously with a BBQ Rub.
- Place ribs directly on the smoker and cook until ribs reach 165°F.
- Remove from smoker and toss ribs in sugar, BBQ sauce, butter, and hot sauce (if you opt to use it).
- Place them in a pan with a cover and smoke them for 40 minutes.
- Remove ribs from the pan on the smoker and place them directly back on the smoker for 30 minutes. Coat them with BBQ Sauce every 10 minutes.
- Remove ribs from the smoker, top with scallions and enjoy!
Notes
Storage:
Store party ribs in an airtight container in the refrigerator for up to 4 days. To keep them from drying out, wrap tightly in aluminum foil and then place in a container.
You can freeze these pork ribs for up to 3 months. Wrap them tightly and then place in an airtight container. Allow them to cool (about 30 minutes) before freezing.
Tips:
- Be sure to score the bottom of the ribs to help the rub infuse into the meat with flavor. This is key to getting that rich taste that's insane with flavor.
- Always use a meat thermometer to determine when the ribs are finished cooking. This is the most accurate method to getting that melt-in-your-mouth texture.
- Brush with bbq sauce every 15 minutes for that glossy finish. This is how you get that restaurant-quality glaze that's so addicting.
- We use a cooking method where we place them directly on a smoker than finish them in a foil pan afterwards to help them coat in the sauce. This gives the meat the smoky flavor to start, then a beautiful glaze to finish.
Nutrition
Calories: 1192kcalCarbohydrates: 46gProtein: 52gFat: 88gSaturated Fat: 32gPolyunsaturated Fat: 13gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 290mgSodium: 1555mgPotassium: 1024mgFiber: 1gSugar: 36gVitamin A: 710IUVitamin C: 1mgCalcium: 160mgIron: 6mg
Tried this recipe?Rate it and let me know how it was!
