Pork

St. Louis Rib Pops

Prep Time: 20 min

Cook Time: 3 hrs

Difficulty: Beginner

These St. Louis Rib Pops are as fun and fanciful as they are delicious.

Step 1: Using a paper towel, pull away the membrane from the back of the rib bones.
Step 2: On a cutting board, with a sharp knife, cut down each bone, separating the meat from the bones
Step 3: Using your fingers, push the meat along the bones towards the back of the rack, continue all along the rib bones ensuring the meat is evenly wrapped across the back of the rack. Secure along each bone with butcher's twine.
Step 4: Rub the rack with the yellow mustard, then season with Ray's Front Row Master Blend (OR Ron's Screaming Pig Rub).
Step 5: Preheat recteq to 300ºF.
Step 6: Add the rack to the recteq and cook for about 3 hours until the ribs are probe tender and about 207ºF internal.
Step 7: Glaze with the Harry's Secret Sweet Sauce during the last few minutes
Step 8: To serve, slice along each bone to create a bone in rib pop and enjoy!

Step 1: Using a paper towel, pull away the membrane from the back of the rib bones.
Step 2: On a cutting board, with a sharp knife, cut down each bone, separating the meat from the bones
Step 3: Using your fingers, push the meat along the bones towards the back of the rack, continue all along the rib bones ensuring the meat is evenly wrapped across the back of the rack. Secure along each bone with butcher's twine.
Step 4: Rub the rack with the yellow mustard, then season with Ray's Front Row Master Blend (OR Ron's Screaming Pig Rub).
Step 5: Preheat recteq to 300ºF.
Step 6: Add the rack to the recteq and cook for about 3 hours until the ribs are probe tender and about 207ºF internal.
Step 7: Glaze with the Harry's Secret Sweet Sauce during the last few minutes
Step 8: To serve, slice along each bone to create a bone in rib pop and enjoy!

Add other fun easy-grab menu items like corn on the cob and Smoked Deviled Eggs for the perfect BBQ menu!