Loot N’ Booty BBQ Championship Spare Ribs
Food and Drink

Courtesy of Sterling Smith

Loot N’ Booty BBQ Championship Spare Ribs

Serves 2–3


1 rack St. Louis-style spare ribs

4 tablespoons Loot N’ Booty BBQ Everything Rub

½ cup brown sugar

4 tablespoons butter

4 tablespoons agave nectar

1/3 cup apple juice

4 tablespoons Loot N’ Booty BBQ Original Competition BBQ Sauce

Season both the bone and meat side with the rub. Let ribs sit for 45 to 60 minutes. Heat the grill to 300 degrees.

Place the ribs on the grill meat side up and smoke for about 1 to 1 1/2 hours until the color is a nice mahogany and the seasoning has set into a bark that feels hard, not wet or chalky, when you scrape it with your fingernail.

Double wrap the ribs—meat side down—in heavy-duty aluminum foil with the brown sugar, butter, agave nectar and apple juice. Wrap tightly and place back on the smoker for 1 hour or until a temperature probe slides between the bones with little resistance.

Remove from the foil and apply a light coating of sauce. Place back on the grill for 10 minutes to set the sauce. Remove and rest for 10 minutes. Slice and enjoy.