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Updated: May 13, 2021




  • 6 slaps of ribs (baby-back or St. Louis cut)

  • 12 oz JRG's Award-winning BBQ Rub

  • 1/4 cup Turbinado Sugar

  • Yellow Mustard (8oz. squeeze bottle)

  • Honey (small squeeze bottle)

  • Apple Juice

  • JRG's BBQ Sauce

  • JRG'S 'Rusty Dust'

Ancillary Items:

  • Aluminum Foil, Cling Wrap*, Squirt Bottle or spritzing


  • Either a pellet grill or a charcoal/wood-fired smoker, with apple or pecan wood chips or chunks. An adequate water pan regardless to the type of smoker.

STEP 1: Remove membrane on back along with excess meat or fat. Square rack for uniformity and remove smaller bones and cartilage from ends.

STEP 2: On face of rib, draw three lines of mustard down entire length and rub across surface. Repeat on other side and rub mustard over back and along sides/ends coating entire rack lightly. Place in pan face down and repeat with other racks.

STEP 3: In a bowl, combine 1/4 cup of sugar and contents of 12oz bottle of JRG BBQ Rub (saving bottle). Mix thoroughly and pour back into bottle to use to apply rub.

STEP 4: Sprinkle light coat of rub over back of rib and turnover. Repeat with all racks.

STEP 5: Allow rub to liquify and penetrate the meat (approx. 60 to 90 mins)

STEP 6: Place ribs on 220 degrees smoker or in pellet grill with slight gap between each rib. Add water-soaked wood chips or chunks for smoke flavor.

STEP 7: Check ribs every hour and spritz/sprinkle with apple juice. Add water to pan if needed. Rotate ribs top to bottom and bottom to top in a clockwise motion (since the top of grill or smoker is always the hottest). Add more wood chips or wood chunks.

STEP 8: At the 3-hour mark, spritz each rack and wrap in foil. Rotate ribs as you place them back in cooker.

STEP 9: Without opening foil, rotate ribs one last time after four-and-a-half hours.

STEP 10: Fifteen minutes before removing from cooker, add additional heat (250-270 degrees) by adding charcoal and chips to smoker or increasing temperature on pellet grill.

STEP 11: Remove ribs from cooker and open or remove foil. Spritz ribs. draw two line of honey the length of the rib and lightly brush to coat surface. To finish, lightly sprinkle surface with JRG Rusty Dust and liberally brush warmed JRG's BBQ Sauce over entire surface. Return to cooker and allow sauce to caramelize (about 20 mins).

You're ready to serve. All BBQ people know that BBQ is bested when served right out of the cooker. Have everything prepared and ready to fo and tell 'em to come and get it. Be ready for the accolades.

Click here to download and print the recipe.

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