- Green Mountain Grill
- Rack to elevate ribs off the grill
- Aluminum foil
- Spray Bottle filled with water
- Rack of Spare Ribs (Full or trimmed to St. Louis Style)
- Loot N’ Booty BBQ Everything Rub
- Loot N’ Booty BBQ Arizona Gold Honey Mustard BBQ Sauce
- Loot N’ Booty BBQ Original Competition BBQ Sauce
- Maple Syrup
This is a recipe we have been working on to try and get an amazing competition style rib without wrapping it in aluminum foil. We use St. Louis style pork ribs in competitions because we feel it gives us a better more consistent product.
- Trim excess fat from ribs and remove the top membrane from the bone side of the ribs.
- Spread a light even layer of LNB Arizona Gold Honey Mustard BBQ Sauce on bone side of ribs then top with a light layer of LNB Everything Rub. Let ribs sit for 20 minutes.
- Flip ribs over and repeat on meat side this time with a medium coat of Everything Rub. Let ribs sit while prepping your grill.
- Prepare grill and set at 425 degrees. I use an elevated rack to raise the ribs off of the grill surface to eliminate burning the bottom.
- When grill reaches 425 degrees place ribs on an elevated rack (meat side up), close the lid and drop the temperature to 300 degrees.
- After about an hour check the ribs, if the surface is getting dried out spray lightly with water. Check the bottom of ribs. If they are getting too dark place a piece of aluminum foil under the ribs to prevent the bottom from burning.
- Check ribs again every 30 minutes. Spray if needed and place foil under ribs if needed.
- After the ribs have been in the smoker for 2 1/2 hours brush with maple syrup and add a light layer of LNB Everything Rub.
- Continue to cook for another 30 minutes or until a toothpick slides in the meat between the bones with very little or no resistance.
- When the tenderness feels right apply a light glaze of LNB Original Competition BBQ Sauce.
- After glazing the ribs, close the lid and drop the temperature to 250 degrees.
- Cook for 10 minutes or until the sauce sets nice and even.
- When sauce is set, remove ribs and let sit at room temperature for 15 – 20 minutes.
- Slice, serve and take home a Championship!