RJ's 3-Rivers BBQ Ribs Recipe

Whether you like Loin Ribs (Baby Back) or St. Louis style spareribs, the process is the same, but the times may differ. I prefer using the loin back ribs and usually get them from Costco or Sam’s Club. Whichever you choose, be sure and remove the membrane off the bone side. 

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Wood:
I like Hickory, it is my go to wood or pellet

 

Temp:
250° for the entire cook

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Binder:
Mustard

 

Rub:

RJ's 3-Rivers BBQ Sweet Heat Pork Rub

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Cook:

First 3-hours open on the grill bone side down. After the first hour, I spritz with a mixture of 2/3 apple juice, 1/3 apple cider vinegar and 1 bottle of imitation butter. After 3 hours remove from the smoker and get ready to wrap.

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Wrap:
Two sheets of H.D. Foil. Place the ribs on the foil, bone side down and put 4 nice size pats of butter on the ribs. Follow with a sprinkling of Brown Sugar and finally coat with honey. Fold the foil over the ribs and place back on the smoke, meat side down. After an hour, flip the ribs back over bone side down.

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At this point, you need to start checking your ribs for doneness. I prefer the toothpick method or temp probe. Just check between the bones to see how easily the probe or pick enters. If you over cook, the meat will fall off. You should be able to lift the rack of ribs without them falling apart.

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Glaze:

Open the foil to create a boat shape and expose the ribs. You can glaze with your favorite BBQ sauce or a Rib Glaze. I like Kosmo’s Ribs Glaze, lots of options. My everyday go to is RJ's 3-Rivers BBQ Original BBQ Sauce cut with about 1/3 of Apple Juice. Make sure you heat it before applying. Baste onto the ribs and let stand with the lid down for about 10 minutes.

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Take out and serve.