Recipes & Guides

Sweet & Smokey Ribs Recipe

Name: Sweet & Smokey Ribs Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4
Cuisine: BBQ
Ingredients: Spicy BBQ Sweet Heat Seasoning by Sauce Goddess; Maple Espresso BBQ Sauce by Southern City Flavors; Croix Valley's Sweet n' Smokey! Competition Barbecue Sauce; 1 rack Baby Back Ribs; 1/4 Cup Tallow or 4 Pats Butter; 1/4 Cup Brown Sugar; Hickory Wood

Recipes

Feb 13, 2024

These baby back ribs are guaranteed to be a crowd favorite! They are the perfect balance of sweet, smokey, and saucy.

Sweet & Smokey Ribs Recipe

Rated 5.0 stars by 1 users

Cuisine

BBQ

Servings

Prep Time

10 minutes

Cook Time

4 hours

featuring Spicy BBQ Sweet Heat Seasoning by Sauce Goddess, Maple Espresso BBQ Sauce by Southern City Flavors, Croix Valley's Sweet n' Smokey! Competition Barbecue Sauce & Grill Masters Club Silicone BBQ Mop Brush from our "Bark & Bite" BBQ box.

Author:

Pitmaster Rosalie Pareja

Ingredients

Spicy BBQ Sweet Heat Seasoning by Sauce Goddess
Maple Espresso BBQ Sauce by Southern City Flavors
Croix Valley's Sweet n' Smokey! Competition Barbecue Sauce
1 rack Baby Back Ribs
1/4 Cup Tallow or 4 Pats Butter
1/4 Cup Brown Sugar
Hickory Wood

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Directions

Preheat your smoker to 250 °F using hickory wood.
Prepare the ribs: Remove the membrane from the bone side, and any loose pieces of fat.
Apply a small amount of Maple Espresso BBQ Sauce by Southern City Flavors to all sides as a binder.
Season with Spicy BBQ Sweet Heat Seasoning by Sauce Goddess followed by 1/4 cup brown sugar. Do not season the bone side.
Place the ribs on your smoker, bone side down, and smoke for 3 hours.
Increase smoker temperature to 325 °F.
Add the rack of ribs, bone side down, to a sheet of heavy duty aluminum foil. Add 4 pats of butter followed by a heavy drizzle of Croix Valley's Sweet n' Smokey! Competition Barbecue Sauce.
Wrap tightly in foil and continue to smoke an additional hour.
Remove from foil and lightly mop with Croix Valley's Sweet n' Smokey! Competition Barbecue Sauce using your Grill Masters Club Silicone BBQ Mop Brush.
Place back on the smoker for an additional 15 minutes or until the sauce has set.
Rest, slice, and serve.

Recipe Note

Pro Tips: Use a paper towel when removing the membrane/silverskin from the bones. If you're making our bacon recipe, use reserved bacon fat instead of butter in the foil process!