Great Smokes! BBQ Ribs & Brisket!

We are serious about being food lovers in our house BUT we take our love for barbecue to a whole other level; so much that my husband builds professional grade barbecue and smokers and we put them to the test every chance we get! 

This last chance around we made our favorite style of ribs, St. Louis – the RIGHT WAY, according to my husband Jimmy. Smokey, sticky, sweet, savory and falling off the bone after sitting an entire day in a smoker filled with local oak and flavored with Pecan & Cherrywood chips to make your tastebuds sing. 


6 racks of trimmed pork ribs 

1 Jar KC Butt Rub

1 Jar McCormack Barbecue Seasoning

1 Tbsp Italian Gray Sea Salt

1 Tsp Ground Mustard

8 oz. yellow Mustard

Mix all dry ingredients into one large jar set aside. Rinse ribs & pat dry. Slather with mustard and apply dry rub liberally. 

You must monitor the temperature of your smoker if you have a manual smoker. Do your best to keep at about 225 degrees Fahrenheit. 

Place in smoker for two (2) hours and then promptly remove for the next process. 



12 oz.  I Can’t Believe it’s Not Butter (or any margarine that has no hydrogenated oil)

1 Box C&H Brown Sugar

1 Jar Honey (about a cup)

Aluminum Foil

Place the racks individually on a long piece of aluminum foil and spoon butter along the rack like a trail; followed by the sugar then top with a generous amount of honey. Flip over, repeat and wrap up in foil. Once you’ve done this to all six (6), put them back in the smoker for another two (2) hours at the same heat level. 

Remove and let sit for half hour in the juices, then unearth from the foil and serve!

Goes great with paper towels and an appetite for ribs! 

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