Equipment You’ll Need
- BBQ or oven
- A-MAZE-N Smoke Tube or similar
- Spray bottle (for apple juice)
- Aluminum foil
- Tongs
- Sheet pan (for oven method)
- Grill brush
Ingredients
- 2 racks pork ribs (St. Louis side ribs or back ribs)
- 4 tbsp mustard (any kind – yellow or honey mustard works)
- ¼ cup Motley Que Habanero Fixx Rub
- ¼ cup Big Poppa Smoker’s Money Rub
- ¼ cup apple juice (for spritzing and wrapping)
- ¼ cup margarine
- ½ bottle Motley Que Sticky Fixx BBQ Sauce
Instructions
1. Prep the BBQ
- Preheat your BBQ to 225°F.
- Light one end of your smoke tube and place it inside the BBQ to start the smoke.
2. Prep the Ribs
- Remove the membrane from the back of the ribs (use a paper towel for grip).
- Pat ribs dry with paper towel.
- Rub mustard on both sides — this helps the seasoning stick.
- Season generously with Money Rub and Habanero Fixx on both sides.
- Let ribs sit meat-side up at room temp for 20 minutes to let the rub soak in.
3. Start Cooking
- Place ribs on your BBQ bone side down. Leave space between the racks.
Oven Method: Place ribs on a sheet pan, bone side down. - Close the lid and don’t peek for 90 minutes — trust the process!
- After 90 minutes, open the grill and spray ribs with apple juice.
- Continue spraying every 30 minutes.
4. Wrap the Ribs
- After 3 hours, take ribs off the grill and prepare for wrapping.
- Lay out a sheet of foil (1.5x longer than the ribs).
- Add:
- ⅛ cup margarine
- A splash of apple juice
- A sprinkle of Habanero Fixx
- Place ribs meat side down onto the foil.
- Sprinkle more Habanero Fixx on the bone side.
- Wrap tightly in foil. Then wrap a second time with another foil layer to prevent punctures.
- Repeat for the second rack.
- Return ribs to the grill (still at 225°F), meat side down, for 2 hours.
5. Check for Doneness
- Carefully unwrap the foil (watch for hot steam!).
- Pick up ribs from the middle — if the meat pulls away from the bones, they’re ready.
- If not, put back on the grill for 30 more minutes, still wrapped.
6. Sauce and Finish
- Once ribs are tender, unwrap and place meat side up on the grill.
- Brush with Motley Que Sticky Fixx sauce.
- Grill uncovered for 30 minutes, checking often so the sauce doesn’t burn.
- Once the glaze is set, remove from grill.
7. Serve
- Slice ribs between the bones and serve hot.
- Pro tip: Slice before serving to let everyone grab a juicy rib with ease.
Quick Recap
- Preheat BBQ to 225°F, light smoke tube
- Remove membrane, mustard + season, rest 20 min
- Grill ribs bone-side down, spritz every 30 min after 90 min
- Wrap in foil with margarine, juice, and rub — cook 2 hrs
- Check for tenderness, cook longer if needed
- Glaze with BBQ sauce, grill unwrapped 30 min
- Slice and serve
Helpful Tips and Notes
Can I do this in the oven without a smoke tube?
Yes! Skip the smoke tube — ribs will still be delicious, just without the smoky flavor.
What’s the difference between side ribs and back ribs?
Side ribs (St. Louis) are meatier and take longer to cook. Back ribs are more tender and lean.
How spicy is Habanero Fixx?
It has a good kick! Use less or pair with a sweeter sauce if you want to tone it down.
Can I use a different BBQ sauce?
Absolutely. Sticky Fixx adds sweet heat, but you can sub with any thick, flavorful sauce you like.