Last updated February 14, 2018

One of the hardest things about barbecue competitions is getting your timing right. These competition St. Louis style ribs are prepared using the hot and fast method, reducing your cook time in half.

sliced sauced St. Louis Style ribs in a vertical row on black slate

sliced sauced St. Louis Style ribs in a vertical row on black slate

Competition St. Louis Style Ribs (Hot & Fast Method)

Course: Main Course
Cuisine: American
Keyword: pork, ribs, St. louis
Prep Time: 30 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 45 minutes
Servings: 6
Calories: 639 kcal
Author: Christie Vanover

One of the hardest things about barbecue competitions is getting your timing right. These competition St. Louis style ribs are prepared using the hot and fast method, reducing your cook time in half.

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Ingredients

  • 2 slabs St. Louis Style Ribs
  • yellow mustard
  • your favorite rib rub
  • 1/4 cup butter
  • brown sugar
  • honey
  • 1/4 cup apple or grape juice
  • your favorite sauce

Instructions

  1. Flip the ribs, so that the bones are facing up. Using a paper towel, pull off the membrane and discard.
  2. Trim off the bones on each end. They're too small to be used as turn-in ribs. Trim off the flap of meat on the backside. Trim and remove any excess fat.
  3. Rub the backside with mustard and rib rub. Let rest in the fridge for 15 minutes. Flip and rub the topside with mustard and rib rub. Let rest in the fridge while you heat your grill to 300F degrees.
  4. Place the ribs on the grill meat side up. Smoke with the lid closed for 1 hour and 15 minutes. At the 30-minute and one-hour marks, spritz with apple cider vinegar.
  5. Place two sheets of heavy-duty aluminum foil on the counter. Top with 4-5 pats of butter, 1-2 tablespoons brown sugar, a liberal drizzle of honey and 2 tablespoons juice. Place the ribs on the butter, meat side down. To the bone side of the ribs, add 4-5 more pats butter, 1-2 more tablespoons brown sugar and another drizzle of honey. Wrap tightly, crimping up the ends.
  6. Place back on the smoker for 45 minutes to one hour. The ribs should bend when you pick them up.
  7. Remove from the smoker, and unwrap from the foil. Flip the ribs over. Brush with sauce. Return to the smoker for 10-15 more minutes to set the sauce.
  8. Remove from the smoker. Let rest a few minutes and slice. For competitions, select your 6 best bones for the judges.

Tips

Nutritional content will vary, depending on how much mustard, sugar, honey and BBQ sauce you use.

Nutrition Facts
Competition St. Louis Style Ribs (Hot & Fast Method)
Amount Per Serving
Calories 639 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 11g69%
Cholesterol 242mg81%
Sodium 256mg11%
Potassium 964mg28%
Carbohydrates 1g0%
Protein 58g116%
Vitamin A 260IU5%
Calcium 68mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.