Ingredients
- 2 racks St. Louis ribs
- 2 tbsp yellow mustard (binder)
- 1/3 cup competition rib rub
- 1/4 cup apple juice
- 2 tbsp butter
- 1/3 cup finishing glaze
Pit-Pro Recipe
Competition Pork Ribs
6h layered glaze
Sticky lacquer and controlled bite with ember-balanced sweetness.
Pitmaster Notes
- Use thin glaze layers; thick coats can gum up texture.
- Target bite-through tenderness, not fall-off-the-bone.
- Rotate hot spots every 60-90 minutes for even finish.
Cook Steps
- 1 Remove membrane and trim racks to even shape.
- 2 Apply thin binder and even rub coat, then rest 20-30 minutes.
- 3 Smoke at 250F bone-side down for about 2.5-3 hours until color sets.
- 4 Wrap with butter and apple juice, then cook until bend test loosens.
- 5 Unwrap, glaze in light layers, and set lacquer for 20-30 minutes.
- 6 Rest 10 minutes and slice cleanly between bones.