Equipment You’ll Need
- Drum or vertical smoker with hanging rack
- S-hooks
- Aluminum foil
- Spray bottle
- Sharp knife
- Prep tray or cutting board
- BBQ tongs
Ingredients
- 2 racks pork side ribs, St. Louis cut
- 4 tbsp mustard (regular, honey, or Motley Que Motley Mustard)
- ¼ cup Big Poppa Smoker’s Money Rub
- ¼ cup Big Poppa Smoker’s Jalapeño Jalalelujah Rub
- ¼ cup apple juice (for spritzing)
- ¼ cup margarine
- ½ bottle Kosmos Q Pineapple Heat Rib Glaze
- ½ bottle Prairie Smoke & Spice Blue Ribbin Sauce
Instructions
1. Prep the Smoker
Set your smoker to 325°F. If using a drum smoker, ensure your hanging rods and water pan are in place.
2. Prep the Ribs
- Remove the membrane from the back of the ribs (use a paper towel for grip).
- Pat ribs dry and trim one or two bones from each end for even cooking.
- Square off any uneven meat or loose flaps.
3. Season the Ribs
- Rub mustard all over the ribs as a binder.
- Generously coat both sides with Money Rub.
- Add a second layer of Jalalelujah Rub to build depth of flavor.
- Let the ribs rest at room temperature for 20–30 minutes so the rub can set.
4. Hang the Ribs
- Insert S-hooks through the largest bone of each rack.
- Hang ribs from the top rack of your smoker, making sure they don’t touch.
- Spray ribs with apple juice every 40 minutes.
- Smoke for about 2 hours, or until they develop a deep mahogany color.
5. Wrap the Ribs
- Lay out a double layer of foil for each rack.
- Pour ¼ bottle Kosmos Q Rib Glaze and ¼ of the margarine onto the foil.
- Place ribs meat side down, then add another layer of glaze and margarine on top.
- Wrap tightly to seal in the juices.
6. Tenderize the Ribs
- Place wrapped ribs meat side down on a smoker rack.
- Cook for 1–2 hours, checking at the 1-hour mark, then every 30 minutes.
- Ribs are done when they flex easily and the meat pulls back from the bones when lifted.
7. Sauce and Set
- Open the foil and drain some of the juices into a bowl.
- Mix with Prairie Smoke Blue Ribbin Sauce to thin it out.
- Brush the ribs with the sauce and return them to the smoker unwrapped for 5–10 minutes to set the glaze.
8. Serve
Remove from the smoker, slice between the bones, and serve with extra sauce on the side.
Quick Recap
- Preheat smoker to 325°F
- Trim and season ribs with mustard and two rubs
- Hang ribs and smoke for 2 hours, spritzing every 40 minutes
- Wrap with glaze and margarine, smoke 1–2 hours
- Sauce with Blue Ribbin + foil juices, set for 5–10 minutes
- Slice and serve
Helpful Tips and Notes
Can I use a different rub?
Yes—just make sure it’s balanced between sweet, salty, and a little heat.
What’s the benefit of hanging ribs?
Vertical hanging allows fat to drip down and renders ribs evenly with a beautiful bark.
No drum smoker?
You can still lay them flat on a pellet smoker—just adjust spritzing for surface area.
What if I don’t like spicy?
Skip or reduce the Jalapeño rub and stick with just Money Rub and a milder BBQ sauce.
Best side dishes?
These ribs pair perfectly with smoked mac and cheese, baked beans, or vinegar slaw.