St Louis style ribs are perfect for smoking. They’re very meaty and forgiving when smoked. This cut of ribs is available from various online butchers. I’m sure if you ask your local butcher they will be able to sort you out too. These particular ones were the ‘Swift’ USDA ones which have built a bit of a cult following as they are available in the freezer section at Farmfoods. These have been so popular in the BBQ community over the years it has caused them to increase from £5 for a 1.5-1.8kg rack (dig deep in the freezer to find the heaviest for your money) to £9.99 when we did these in the Summer. I believe they are now £12.99 which is still fairly good value. Anyway that’s enough about the ribs.

We came across buffalo style ribs. The combination of our Original Buffalo Hot Sauce and Buffalo Dust BBQ Rub work perfectly for chicken wings so thought we would use them on ribs. For ribs this size we have previously used the 3-2-1 method which is, 3 hours smoked (at around 120c), 2 hours wrapped in foil and the final hour unwrapped and sauced, until the sauce created a lovely sticky bark on the outside.

We cooked these on the Kamado Joe using the same 3-2-1 method. Remove the membrane from the underside of the ribs. The ribs were then rubbed up with our Buffalo Dust BBQ Rub (around 40g-50g for ribs this size). Leave the rub to set onto the ribs for a few hours. The moisture on the meat will help the rub stick to it and set in. Once we reached the wrapping stage we added some butter into the foil with some honey. In hindsight the sugar content of the honey burnt a little. When it came to unwrapping them, they were generously brushed with our Original Buffalo Hot Sauce.

As you can see I’ve not gone into great detail about the cooking process. As you probably know by now, we like to wing it, but just go for it! We served with pickles, extra sauce and mac ‘n’ cheese. Don’t forget to dust the top of your mac ‘n’ cheese with our Buffalo Dust rub, it works a treat!

Check out the Video Here…