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Smoked St Louis Ribs


· St Louis Style Ribs

Rib Rub:

· 1/2 cup Brown Sugar

· 1 tbsp Ground Black Pepper

· 1 tbsp Smoked Paprika

· 1 tbsp Kosher Salt

· 1 tbsp Garlic Powder

· 1 tsp Onion Powder

· 1 tsp Cumin Powder


· Hotty Totty Climax AP rub 

· Smoking Guns Hot Rub

· Thats the one Pork Hammer

Extra ingredients during the wrapping in foil:

· 1/2 cup Kerri Gold Butter or Parkay

· 1/2 cup Brown Sugar

· 1/2 cup Apple Juice

Pork Ribs .jpg


1. Prepare the ribs by removing the membrane.

2. Grab a bowl and mix the brown sugar, paprika, ground black pepper, kosher salt, garlic powder, onion powder, and chili powder.

3. Or use commercial rubs listed above

4. Use the rub to season both sides of the ribs. Be sure to use enough that both sides will be covered.

5. Preheat your smoker to 275F and add in some wood chunks. For this recipe, I used hickory and cherry wood.

6. Place the ribs into the smoker and let them cook for 2 hours.

7. After 2 hours or you have a mahogany color. 

8. Cut two pieces of aluminum foil to double-wrap ribs. 

9. Meat side down in foil, add in the liquid butter, brown sugar, and apple juice on the meat side of the ribs. Then the ribs in foil. Put them back into the smoker and let them cook for 1.5 to 2 hours.

10. Use a toothpick and probe ribs. The toothpick should slide into the rib like warm butter.

11. Unwrap the ribs and glaze them with your favorite BBQ sauce. I use 50/50 Blues Hog Original and Blues Hog Tennessee Red . Leave the ribs unwrapped and place them back into the smoker for 10 – 15 minutes to set BBQ sauce.

Sprinkle Big Poppa Smokers - Happy Endings Finishing Rub.


Dino Plated Smoked Beef Ribs


· 1 rack Choice or Prime Beef Chuck Ribs, (approx 4 lbs)

· Trim fat cap to expose meat


        All Qued Up Steak Shake rub 

  • Hotty Totty Bovine rub

  • All Qued up Big Red Beef

  • Loot & Booty Jolly Roger Charcoal Rub

beef ribs.jpeg


1. Rub the ribs with Worcestershire Sauce and then generously apply the rub to the surface of the meat

2. Use 3 – 4 chunks of hickory and cherry wood

3. Smoke the ribs at 275 degrees for 4.5 hours, or until dark mahogany color.

4. Spray Beef rib with beef stock every 45 minutes during the smoking process

5. ½ hour before pulling off smoker apply Parkay squeeze butter

6. Wrap the ribs in pink butcher paper (aluminum foil will work) the internal temperature hits 198 to 203 degrees or probe tender.

7.  Let Beef Ribs rest for one hour in a well-insulated cooler, vent after 30 minutes.

8. Slice the ribs between each bone and serve!


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