Magic Dust Competition Ribs

The following recipe will teach you our take on a competition-style rib — built for a real smoker, built around Magic Dust and RBX BBQ Sauce. This recipe uses St. Louis-style spare ribs, but the same method works on baby backs too, just with a shorter cook time.

Ingredients

- Pork spare ribs (St. Louis cut preferred)

- RBX Magic Dust BBQ Dry Rub

- 5-6 pats of unsalted butter

- 1 handful of brown sugar

- RBX Original BBQ Sauce, for the wrap and the glaze

Optional

- RBX Spicy BBQ Sauce, in place of Original for the glaze if you want more heat

Prepare your smoker for 225°F. Flip the ribs meat side down and remove the membrane from the back of the rack — grab it with a paper towel and pull, it comes off in one piece. Getting the membrane off lets the rub actually reach the meat instead of sitting on top of it.

Apply a heavy, even coat of Magic Dust to both sides, pressing it in gently so it holds. Let it sit for 15-30 minutes before it goes on the smoker — this gives the rub time to set instead of sliding off onto the grate.

Place the ribs bone-side down on the smoker and let them go undisturbed for about 3 hours. You're not chasing a clock here — you're chasing color. When the bark has set into a deep, dry crust, they're ready to wrap.

Lay out a sheet of heavy-duty foil per rack. Build a bed of brown sugar and butter down the center, then add a good stripe of RBX Original BBQ Sauce over the top. Lay the rack meat-side down into that mixture and wrap it tight — no gaps for steam to escape.

Back on the smoker for about 2 hours. You'll know they're ready when the meat has pulled back from the bone by about a quarter inch.

Pull the ribs from the foil and sauce them again at this point — brush on more RBX Original, or switch to RBX Spicy if you want the finish to bring some heat. Give them 10-15 minutes back on the smoker, uncovered, just to set the glaze. Some folks like saucing right in the foil boat on the pit — keeps the mess contained and does the same job.

Pull the ribs off the smoker and let them rest a few minutes before slicing. Then dig in.