Sweet & Savory Citrus St. Louis Style Ribs

Protein: Beef
Cut: St. Louis Style Ribs
Method: Smoking
Time: 2.5 hours
Servings: 4 - 6


  1. Trim fat from ribs.
  2. Season with Blues Hog Pork Marinade (dry brine), then wrap in foil to put in the fridge for two hours (or overnight).
  3. Once two hours have passed, take ribs out of the fridge. Apply a heavy layer of Blues Hog Sweet & Savory rub (make sure to pat down into ribs). Repeat on the other side of the ribs. Wait 30 minutes prior to putting on the drum to cook (allow time for rub to soak in).
  4. Have your drum running at 300°F. Place ribs on the drum (meat side up). Check back in one hour, flip ribs and let cook for one more hour.
  5. After the two hours, take ribs off the drum. Place ribs on foil. Sauce with Blues Hog Tennessee Red, coat with a butter product (real or squeeze), and pour the citrus soda alongside the ribs.
  6. Wrap ribs up tight, use a double layer of foil (no leaks). Place ribs back on the drum, but be sure to drop your heat down to 275°F for 30 minutes. (If youʼre having trouble maintaining your fire, stick ribs in the oven at 275°F for 30 minutes.)
  7. Check on ribs after 30 minutes, then take off the drum. Sauce with Blues Hog Championsʼ Blend (be sure to use a brush to even it out). Dust a little bit of Blues Hog Sweet & Savory over the top. Place ribs back on the drum for five more minutes.
  8. After five minutes have passed, pull ribs off the drum, slice up, sauce a little more and serve to friends and family!

About the chef:

Tim Scheer

Tim Scheer has been cranking out competition winning barbecue since 2009 with his wife and their three daughters. Their team – Shake ‘n Bake BBQ – is well known in their home state of Missouri but is also making a name for itself in competitions around the country. In 2014, Scheer developed and patented his Gateway Drum Smoker. One year later, he bought the rights to Blues Hog Original BBQ Sauce and expanded their lineup to five sauces, three rubs, charcoal and wood chunks. They currently have 36 Grand Championships and 45 Reserve Grand Championships under their belts, including KCBS Pork and KCBS Ribs Team of the Year and KCBS Overall Team of the Year Reserve Grand Champion.


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