Sweet and Spicy Ribs

To this day, it's still polite to eat BBQ ribs with your fingers. Perhaps that’s part of its enduring Southern charm? Recipe calls for a rack of St. Louis style ribs. You’ll need a sturdy set of tongs or hot food handling gloves to transfer meat from unwrapped foil to a baking sheet. Happy eating!
Prep Time: 10 minutes
Cook Time: 8 hours
Course: Main Course
Cuisine: American
Keyword: BBQ, Ribs, Sweet n Spicy
Servings: 6
Author: BBQ Bob



  • Pull membrane from bone side of ribs (use a dry paper towel to help with grip). Lightly sprinkle cayenne evenly on both sides of ribs as a first layer. Moderately shake on BBQ Bob’s Alpha BBQ Rub (covering both sides).
  • Place in smoker at 275° F (use 2 small chunks of apple or pecan wood for smoke)
  • While ribs are cooking lay out two 24” pieces of heavy duty aluminum foil.
  • After 4.5 hours the meat should be receding from the bone about ¼". Place half of the honey, brown sugar, three ½” pads of margarine and a light dusting of rub onto top sheet on foil.
  • Lay the ribs, meat side down onto the seasoned foil. Repeat the process on the bone side of the ribs with the rest of the ingredients.
  • Place ½ cup of apple juice into the foil with the ribs and cover tight with both layers of foil.
  • Cook for another 1.5 hours or until the ribs feel tender when inserting a toothpick into the meat. Remove from oven or smoker.
  • Open foil and let ribs rest for 10 min.
  • Carefully pick up ribs with two hands or a set of tongs and lay on a baking sheet or grill rack with the meat side up.
  • Brush the BBQ Bob’s Hav'N a BBQ Sauce on the ribs covering both sides of the rack and place them back into 275°F heat for about 10 min.
  • Remove from heat, let cool for 10 minutes and slice.
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