Hot and Fast Competition-Style St. Louis Spareribs

Hot and Fast Competition-Style St. Louis Spareribs

Competition Ribs

Competition Rib Presentation

Introduction

Fifteen years ago, “Low and Slow” was the law of the land in barbecue. Even today, many backyard pitmasters take pride in long cooking times for brisket and pork shoulder. But in the competition world, a barbecue revolution has taken place—Hot and Fast cooking.

This technique, likely developed by pitmasters who preferred sleeping at night over tending fires, turned out to be just as good—maybe even better—than traditional Low and Slow. I was a skeptic at first, but after repeatedly losing to the Hot and Fast guys, I had to try it. My first brisket was a revelation—juicy, tender, and packed with flavor. We switched to Hot and Fast, bought three new cookers, and never looked back.

You don’t need a fancy smoker to make this work. Whether you’re using a drum smoker, charcoal grill, gas grill, or even an oven, you can get great results. Just get cooking!

Why Hot and Fast Works

Hot and Fast cooking relies on three key factors:

  1. Direct heat: Cooking over coals enhances flavor as drippings vaporize.
  2. Infrared energy: Helps cook hotter and faster with less fuel.
  3. Convection airflow: Ensures even heat distribution.
drum smoker for ribs

Getting the Drums Ready

Equipment Options

  • Drum Smoker (Recommended): The Gateway Drum Smoker is a top choice for competition-level results.
  • Charcoal or Gas Grill: Offset the ribs from direct heat unless you have 12+ inches of clearance below.
  • Oven: Not traditional, but it works!

🔥 Pro Tip: If using a grill, add a water pan between the ribs and heat source to help regulate temperature.

Ingredients

Ribs & Seasoning

  • 4 racks St. Louis Spareribs
  • 1 batch Good Smoke BBQ Basic Rub (recipe below)

Wrapping & Basting

  • Unsalted butter (grass-fed preferred)
  • Brown sugar
  • Honey
  • Apple juice
  • Rib glaze (recipe below)

Wood for Smoking

  • Hickory & Cherry (recommended for best flavor)

Preparation

seasoned ribs

Seasoned Ribs

Step 1: Trim & Season the Ribs

  1. Remove the membrane from the back of the ribs:
    • Use a spoon or thumbnail to loosen it.
    • Grab with a paper towel and pull it off in one piece.
  2. Trim the rack:
    • Cut off uneven ends for uniform cooking.
    • Remove excess fat or silver skin (leave a little fat for moisture).
  3. Season with rub:
    • Apply rub evenly on the back, patting it in.
    • Flip and repeat on the meat side.
  4. Rest the ribs for 1 hour before cooking.
    • ⚠️ Don’t season too early! The salt will start curing the meat, creating a ham-like texture.
ribs hanging

Hanging Ribs

drum smoker at 300 degrees

Needles Up, 300 degrees!

Step 2: Cook the Ribs

  1. Preheat your smoker to 300°F and add wood chunks.
  2. Place ribs meat-side up on the smoker.
  3. Rotate every 20 minutes to prevent hot spots.
  4. After 90 minutes, check for:
    • A dark red bark
    • A set rub (not wet or mushy)

Step 3: Wrap the Ribs

  1. Remove ribs from the smoker.
  2. Prepare heavy-duty foil (2 large sheets per rack).
  3. Layer the foil with:
    • Butter slices (½ stick per rack)
    • Brown sugar (sprinkled evenly)
    • Honey (drizzled)
    • Apple juice (a splash, ensuring it stays on the foil)
  4. Place ribs meat-side down on the mixture.
  5. Repeat butter, sugar, and honey on the bone side, then brush with rib glaze.
  6. Wrap tightly, sealing all edges to prevent leaks.

Step 4: Finishing & Checking for Doneness

  1. Return wrapped ribs to the smoker at 300°F.
  2. After 30 minutes, check for doneness:
    • Bones should protrude slightly from the back.
    • Pinch test: Meat between bones should feel soft.
    • Toothpick test: Should glide in and out effortlessly.
  3. If not done, rewrap and check every 15 minutes.
Cutting Ribs

Cutting Ribs

Step 5: Resting & Glazing

  1. Let ribs rest in their foil for 15 minutes.
  2. Baste both sides with a combination of the foil juices and Rib Glaze (see recipe below).
  3. Return to smoker, meat side up, for 10 minutes to set the glaze.
  4. Slice between the bones and serve!

Recipes

Good Smoke BBQ Basic Rub

  • 2.5 cups light brown sugar
  • ½ cup kosher salt
  • 2 tbsp coarse black pepper
  • 2 tbsp onion powder
  • 2 tbsp granulated garlic
  • 2 tbsp paprika
  • 1 tbsp chili powder
  • 1 tsp cumin

Rib Glaze

  • 1 cup ketchup
  • 1 cup light corn syrup
  • 1 cup Good Smoke BBQ Vinegar Sauce (or apple cider vinegar substitute)
  • 1 tbsp grenadine

🔥 Enjoy your championship-worthy ribs!

 

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