St Louis Style Ribs for catering are trimmed and prepared very similar to our Competition Ribs. A base of Big Head Rub mixed with organic cane sugar and turbidino sugar provide the first layer of our award winning flavor profile. A delicate local honey is drizzled on the ribs and allowed to set for several hours prior to putting the ribs on the smoker. We use hardwood lump charcoal with no fillers along with Apple wood in our smokers. During the cook, the ribs are spritzed with a mixture of local apple cider, cane sugar and melted butter to keep the ribs moist and lay down the caramel color desired by judges. Once the ribs have hit the tender point, they are lightly glazed with our Sweet Nyah sauce. Note: St Louis Style ribs may be a bit longer than baby back (loin) ribs and have less meat on an individual bone.
$30 per Rack
St Louis Style Ribs for catering are trimmed and prepared very similar to our Competition Ribs. A base of Big Head Rub mixed with organic cane sugar and turbidino sugar provide the first layer of our award winning flavor profile. A delicate local honey is drizzled on the ribs and allowed to set for several hours prior to putting the ribs on the smoker. We use hardwood lump charcoal with no fillers along with Apple wood in our smokers. During the cook, the ribs are spritzed with a mixture of local apple cider, cane sugar and melted butter to keep the ribs moist and lay down the caramel color desired by judges. Once the ribs have hit the tender point, they are lightly glazed with our Sweet Nyah sauce. Note: St Louis Style ribs may be a bit longer than baby back (loin) ribs and have less meat on an individual bone.