Ingredients
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Main
Instructions
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01
Start with a rack of St. Louis-style ribs. Using a sharp knife, score the membrane on the back in a crosshatch pattern—this lets seasoning and smoke penetrate deep while saving time versus removing the membrane entirely. Separate the rack into individual ribs by slicing between each bone.
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02
Combine all rub ingredients in a bowl and mix thoroughly. Generously coat each rib on all sides—don't hold back. The extra seasoning is what creates the incredible bark party ribs are known for. Place the seasoned ribs on a wire rack set inside a sheet pan. Refrigerate for up to 4 hours. About 1 hour before cooking, pull them from the fridge and let them come closer to room temperature.
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03
Fill your Masterbuilt Gravity Series 1150 with your favorite lump charcoal. Set the temperature to 275°F and allow it to come to temperature before adding the ribs.
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04
Keep the ribs on the rack with a little space between each one for proper airflow. Cook at 275°F for approximately 2 hours. After 2 hours, the ribs should show a beautiful mahogany color and the seasoning should be set. Check for even cooking. By the 3-hour mark, the internal temperature should be around 200°F.
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05
Toss each rib in your favorite BBQ sauce until fully coated. Return the sauced ribs to the smoker. Increase the temperature to 300–325°F and continue cooking for 15 minutes, or until the sauce becomes tacky and the ribs reach an internal temperature of 200–205°F.
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06
Remove the ribs from the smoker and let them rest for 10 minutes. Serve immediately. The result: bite-through tender ribs loaded with bark, sweet heat, and smoky flavor—in about three hours, much faster than a traditional rack.
