Party Ribs
Tender, smoky party ribs coated in rub, smoked low and slow, then finished in butter, barbecue sauce, and honey until fall-apart tender. Sweet, smoky, and built for feeding a crowd.
These were actually the first time I ever made ribs like this, and I was not expecting them to turn out this good.
I’ve made ribs plenty of ways before, but this method — smoking them first, then finishing them in butter, barbecue sauce, and honey — might be one of the easiest and most reliable ways to make ribs for a group of people.
These are what I’d call party ribs. Not competition ribs, not fancy ribs, just ribs that are tender, saucy, smoky, and easy to grab and eat.
The kind of ribs where people say they’re only going to have one, and then you see them five minutes later grabbing another one when they think nobody is looking.
If you’re cooking for a group, a party, a game day, or just a weekend cook, this is a really hard recipe to mess up.
2 racks St. Louis style ribs
Mayonnaise (binder)
BBQ rub (I used TFTI Cajun Rub)
1 stick butter, cubed
Barbecue sauce
Honey
