Sweet & Smoky Competition-Style Ribs
A weekend win, no question. This one was a hit with the whole crew — even our youngest went to town on these ribs and gave me a saucy thumbs up (plus a BBQ-covered face kiss) for a job well done. Best part? I didn’t have to babysit the smoker all day. I got stuff done around the house and still had time for wiffle ball in the yard with the kids. If you want ribs that hit hard without hogging your day, this is your play.
Ingredients
- 2 racks baby back ribs
- 2 racks spare ribs
- Bear and Burton’s W Sauce (as binder)
- Meat Church Texas Sugar BBQ Rub
- 16 mesh black pepper
- Bear Mountain Gourmet Blend pellets
- Apple cider vinegar (for spritzing)
Wrap mixture (per rack):
- 2 tbsp butter
- 1–2 tbsp brown sugar
- Drizzle of smoked honey BBQ sauce
- Drizzle of maple syrup
Finishing glaze:
- Smoked honey BBQ sauce
Instructions
- Remove the membrane from the back of each rack and pat dry.
- Apply W Sauce as a binder. Generously coat with Meat Church Texas Sugar rub and a layer of 16 mesh black pepper.
- Preheat smoker to 225°F using Bear Mountain Gourmet Blend pellets.
- Place ribs on the smoker. After 1 hour, begin spritzing with apple cider vinegar every 45–60 minutes.
- After 2 to 2.5 hours, check that the bark is set and ribs have pulled back from the bone about 1/4 inch.
- Wrap each rack in double-layer foil with butter, brown sugar, smoked honey BBQ sauce, and maple syrup. Place ribs meat-side down in the wrap.
- Return to smoker at 225–250°F. Baby backs cook in foil for ~2 hours; spare ribs for ~2.5 hours.
- Unwrap and place back on the smoker for 15–30 minutes to set the bark. Apply a light glaze of smoked honey BBQ sauce, if desired.
- Rest ribs briefly, then slice and serve.