CHRIS’ COMPETITION STYLE SPARE RIBS | Giant National Capital Barbecue Battle



  • 2 slabs St. Louis cut Spare Ribs, preferably at least 3 lbs each (Baby back ribs can be used)
  • Salt (optional)
  • Dizzy Pig Raging River (Dizzy Dust and Crossroads are also great choices)


  • Dizzy Pig Dizzy Dust
  • A few tablespoons of honey


  1. Preheat your grill or smoker for indirect cooking at 250°F with dry apple wood chips or chunks for a smoke
  2. Trim flap from bone side of ribs
  3. Trim membranes and any fat from meat side of ribs
  4. Remove membrane (a paper towel helps to get a grip on it)
  5. If desired, trim cartilage to the end of the rib bone (these rib tips are generally removed when you purchase St. Louis cut, but often they are not cut all the way to the bone)
  6. Lightly salt both sides of ribs (optional)
  7. Season bone side of ribs with Raging River (or desired seasoning)
  8. After 10-15 minutes, flip ribs and liberally season meat side
  9. When the smoke has turned blue and thin, place ribs on your grill/smoker meat side up
  10. Cook ribs for 3.5 to 4 hours until rub has turned into a nice dark brown crust. Flip if the bone side gets too dark
  11. Drizzle a few tablespoons of honey on a sheet of heavy-duty foil
  12. Shake a little fresh seasoning on top of the honey
  13. Lay ribs, meat side down, in honey
  14. Drizzle honey on the bone side, and shake on a little more fresh seasoning
  15. Wrap tightly in foil
  16. Return to the cooker, still indirect at 250°F
  17. After 1 hour, open foil and turn ribs over to be bone side down
  18. While doing this step, check for tenderness. If tender, let rest. If still not tender, return to cooker. Check for tenderness every 15 minutes
  19. When tender, rest for a few minutes, then cut between bones and serve
  20. Optionally, glaze lightly with your favorite sauce after cutting