Championship Ribs


  • St Louis style pork ribs
  • Historic Red
  • Brown Sugar
  • Honey
  • Squeeze Margarine
  • Apple Juice
  • Sweet Zing



About 1 hour before cooking, trim and season your ribs.  Be sure to remove the membrane from the back side of the ribs and take off any thick pockets of fat from both the front and back. Season both sides with a moderate coating of Historic Red.

Put the ribs meat side up on your grill or smoker at 275°F.  I like to use a combination of a fruit wood like apple or cherry along with a hardwood like hickory or oak.  

After 2 hours the meat should just be starting to pull away from the bones.  On a sheet of foil put down two lines of squeeze margarine, a line of honey, and about 2 tbsp of brown sugar.  Lay the ribs meat down on the foil, then repeat the same process on the back side.  Tightly wrap the ribs in the foil and add 4oz of apple juice before sealing.

Put the ribs back on the cooker, meat side down, for another 2 hours.  When they are done a toothpick or thermometer should go into the meat with little to no resistance.

Remove the ribs from the foil and add your favorite BBQ sauce.  Brush the sauce on the top side of the ribs and return them to the smoker or grill for 10-15 minutes until the sauce is sticky but not caramelized. 

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