BEST. RIBS. EVER. (even better than 321 ribs)

They said better ribs couldn't be done. Challenge accepted.

Ok, I admit that statement was so over dramatic...BUT...if you are like me, half the fun of backyard bbq is experimenting till you finally get it right. This St. Louis Style Rib video is a culmination of different bbq tips, tricks and techniques I learned over the last few years.

Tools I used in this video:

Grill Sergeant's Sweet Drippin' Ribs Recipe:

Start out with a St. Louis style cut of ribs
Cut and square up the sides and remove the membrane
Season the ribs and let them sit at room temp for 45 mins
Set your smoker to 275.
Inject your ribs, making sure to inject the meat on each rib.
Lightly dust with rub.
Set on the Smoker.
In 1 Hr, spritz the ribs down.
(My sprits was 1/2 Sprite 1/2 Pineapple Juice - and add a little water)
Let it smoke for another hour.
Pull and wrap them in foil meat side down
Include Butter, Brown Sugar and Honey in the wrap
Put them back on the smoker (Meat side down) for 1 Hour.
Pull them and put them back on the smoker.
Take some BBQ Sauce and mix it with the juice from the foil.
Glaze the ribs in the bbq sauce.
Smoke for 15 mins.
Pull and let them rest for 15-30 mins
Carve in and enjoy!

If you have any questions or if you try out this recipe, let me know in the comments!

Thanks for watching!

Do consider joining this channel to get access to awesome BBQ perks:

[davidsprink]

Ok, just made this…pretty much copied your process. I did inject, but not exactly same ingredients. Hands down the Best ribs i’ve ever made!! Thanks for a great vid to follow!!

[dennisjeffrey]

Just made this recipe without the injection. I've been trying new rib recipes for the last couple years and that all ended today! By far the most delicious recipe I've ever made. I did one rack with Mike's hot honey and traeger sweet and spicy barbecue sauce. Wow!!! You have yo try that!! Came back to subscribe and to tell you thanks. This is definitely far better than the 321 rib way if cooking. Awesome recipe!

[omaripolite]

GREAT I gotta try that when it gets warmer...

[dktice]

Afterwards, you can use the Pit Boss toilet paper lol

[mikes]

Thanks for the share. If you ever want more of a smoke ring, suggest smoking at 180 for the first hour. That slows the cook down enough to really build that ring on a pellet grill if desired.

[bobhawkey]

Looks beautiful! Can't wait for Spring to fire up the Pit Boss and give them a try! Thanks for a little respite from the polar vortex. ❤

[ericg]

Love your channel name!!! Great video, keep em coming!

[MrScooterbags]

Just tried this and they were AMAZING!! THANKS!!!!

[unclestevesshake]

These look perfect! Great cook! See you soon in Houston.

[darylh]

Over the holidays did low and slow pork spare ribs unwrapped. At the end pour salt lick regular bbq sauce on foil, place ribs meat sided down on foil, wrap, and let rest for a couple hours. Salt lick contains no tomato products but use whatever is your favorite sauce. OH MAN those ribs were good. I bet your ribs here taste as good as they look too.

[gharv]

Fantastic job Andrew! Those ribs look fantastic 🫡🤤. Cheers brother 🍻

[gregvaughntx]

I like your Texas connection. Props on using mesquite without complaining about it having flavor, but I'm not convinced on injection. I'm craving ribs and hope to do some this coming weekend.

[ashleygibson]

Congrats dude. Never watched your videos before but subscribed

[RB-jzkx]

Great looking ribs. I normally do the 3, 2, 1 fall off the bone but you method looks better. Your video mentioned the method in the comments, but I didn't see it. I'll try to do the video again and get it written down.

[reddog]

You are fortunate to have good weather, up here in Calgary it's -31 Celsius that's -27 F ribs will have to wait a few days

[samuelamos]

I want to thank pit boss for holding a good temp….. this grill was running good today, and the pit boss crew was on point.

[phillymike]

Nice videos, enjoy them very much. I have been cooking my ribs basically the same way for a few years now. I found the 3 2 1 method was not as good.

[Eric_Allen]

I cook ribs so often i dont even bother removing the membrane anymore. I score it with a knife like a crosshatch just to rub some seasoning into it, but there really isn't much meat on the underside of a rib anyways, so you dont even notice it when you are eating. Maybe if i was trying to impress someone I would take the time to remove the membrane, but at my house, we leave it on and dont even notice it.

[fix-it-alljohn]

Made these today with the same rub and injection. Everyone loved them!!

[dman]

For me, the only step I'd add is a few minutes on a flame (grill or BBQ) to carmelize the sauce and give it some bark.
That's my preference. I've done ribs this way (less the injection, that's new to me) and everybody loves them.