05/30/2026
Some call them sacrilege... we call them Party Ribs!
Ingredients:
1 Full Rack of St. Louis Cut Spares - 12 Ribs After Trimming
4 Tbsp Campfire Steak Seasoning (In Store)
1 Cup Swineapple (In Store)
Step 1: Trim and Separate
Remove the membrane on the back of the ribs. Lay the rack bone-side up and run a sharp knife between every bone. Each rib is now its own portion — the core foundation of Party Ribs. St. Louis Cut Spares give you more meat per bite and a thicker bark.
Step 2: Season All Four Sides
Season each rib with the Campfire Steak Seasoning (In Store) on every face: meat top, meat bottom, both meat sides. Let them sweat for at least 15 minutes — great pitmasters give it an hour in the fridge for the rub to bond. A real rub earns its keep here — cheap rubs taste cheap when every side of the rib is bark. Our Campfire Steak Seasoning has won both the Best In Texas award and the Best In America award multiple times so it's kinda hard to screw it up.
Step 3: Run The Smoker at 275°F
Set the smoker to 275°F. Hickory, oak, or a hickory-oak blend produces the most flavor in two hours of cook time.
Place the ribs directly on the grate, meat-side up, spaced so smoke can move between them. Don’t crowd. If the grate is small, run two batches before glazing the first.
Smoke uncovered until each rib reads 170°F internal on an instant-read probe in the thickest section — about 90 minutes for spares. The bark will be set, the color will be deep mahogany, and the bones will start to backshow.
Step 4: Glaze and Finish
Remove the ribs from the smoker and brush each rib with the Swineapple (In Store). Then, return the ribs to the smoker — straight on the grate — and hold until they reach 203–207°F internal. This second pass usually runs 30–45 minutes.
Step 5: Rest and Enjoy
Remove the ribs from the smoker and let rest for five minutes, plate and enjoy!
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