Competition Style Pork Baby Back Ribs


  • 1 rack SunPork Pork Baby Back Ribs (lion ribs)
  • Four Monkeys BBQ Pork Rub
  • Loot N' Booty BBQ Everything Rub
  • Brown sugar
  • Agave nectar
  • Butter


  • ½ cup Blues Hog Original
  • ½ cup Loot N' Booty BBQ Original
  • ½ cup Texas Pepper Peachy Peach Habanero
  • 2 tablespoons apricot nectar
  • 2 tablespoons butter


  • Fire up pit (or oven) to 275°F (135°C) for indirect heat.
  • Trim any heavy white fat off being very careful not to take too much off and hit any bones. Using a knife, remove membrane from underside of ribs.
  • Starting with the underside, layer both rubs from a height to assure a nice even coat. Flip ribs over and repeat. Let sit for 20-30 minutes - ribs should look wet after this time.
  • Cook ribs for around an hour and a half indirectly or until rub is set. A good way to test this is by scratching the top of the ribs with your fingernail - if nothing comes off then your bark is set
  • In a thick sheet of foil, layer down some butter, brown sugar and agave nectar. Place ribs meat side down and repeat the layering on top. Wrap tightly and place back into the pit and cook for another hour and a half or so, or until the meat probes very soft. The internal temp of the meat should probe somewhere between 205-210°F (96-98°C). Be very careful not to pierce the foil. This is very important!
  • Carefully open up the foil and flip over the ribs so the meat side is facing up, and curl up the edges so you don’t loose any of the liquid. Softly brush heated sauce* over the ribs and place back into the pit until the sauce is set, this should take around 10/15 minutes
  • Let cool for ten mins and then dig in.

*To make sauce, place all ingredients into a saucepan and heat until butter is melted. Do not boil.

TIP: You can also cook these ribs in the oven following the same instructions.

Check out Dan's MasterClass on Baby Back Ribs
thanks to SunPork

Competition Style Pork Baby Back Ribs