Equipment You’ll Need
- Camp Chef XT 24 Wood Pellet Grill
- BBQ tongs
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- BBQ skewers (optional)
Ingredients
- 2 racks St. Louis cut pork side ribs
- ¼ cup Corky’s Grip It N Rub Honey OR Bourbon Seasoning
- ¾ cup Heath Riles Tangy Vinegar BBQ Sauce
- 1 ½ cups cold water
Instructions
1. Season the Ribs
- Preheat your smoker to 250°F.
- Season both sides of the ribs generously with your choice of Corky’s BBQ rub.
- Let ribs rest at room temperature for 20 minutes to allow the seasoning to set.
- In a bowl, mix ½ cup BBQ sauce with 1½ cups cold water. This will be your basting mop.
2. Smoke the Ribs
- Place ribs meat side down on the smoker.
- Smoke for 2 hours, basting both sides with the sauce-water mixture every 30 minutes.
- After 2 hours, flip ribs bone side down and continue basting for 1 more hour.
3. Sauce the Ribs
- Brush ¼ cup of Heath Riles BBQ sauce (undiluted) on the meat side.
- Continue cooking the ribs for 1 more hour.
4. Add the Dry Rub
- About 5 minutes before serving, dust the ribs with another layer of Corky’s dry rub.
- This final touch gives the ribs their iconic dry BBQ texture and flavor burst.
Quick Recap
- Preheat smoker to 250°F
- Season ribs with Corky’s dry rub
- Mix ½ cup vinegar sauce + 1½ cups cold water for basting
- Smoke meat side down for 2 hours, basting every 30 minutes
- Flip ribs bone side down and continue basting for 1 hour
- Apply undiluted sauce and cook for 1 final hour
- Finish with a final dry rub sprinkle before serving
Helpful Tips and Notes
Can I use back ribs instead?
Yes! Back ribs are leaner and more tender, while side ribs (like in this recipe) have more fat and flavor. Both work well, so it’s personal preference.
What if I don’t like vinegar?
No problem. Vinegar helps cut through fat and tenderize the meat, but you can swap in a sweet or spicy BBQ sauce instead of the vinegar-based one if you prefer.
Is the Bourbon Rub safe for kids?
Yes! The bourbon rub contains no alcohol—just bourbon-flavored salt. If you want more bourbon flavor, try adding a splash to your mop sauce.
Is this recipe gluten-free?
Yes, all ingredients used here are gluten-free.
How do I know when the ribs are done?
Rather than using a temperature, check doneness by lifting the rack from the middle with tongs. If the ribs bend and slightly crack, they’re ready. If you prefer a number, apply the final sauce around 185°F internal temp and continue cooking for 1 more hour.