Ultimate Guide to Smoking Party Ribs

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Let’s talk ribs. Most folks smoke them whole, wait a few hours, then slice them for the table. Nothing wrong with that, but if you’re hosting a crowd and want consistent bark, faster cook times, and more surface area for rub and sauce – Party Ribs are worth a look.

These are pre-sliced spareribs, seasoned and smoked individually. No 3-2-1 method required, these cook in under 3 hours, come out fork tender on the Big Green Egg, Traeger, or Hasty Bake thanks to the braising, all while picking that great live-fire flavor without babysitting a whole rack. You lose some of the dramatic slab presentation, but gain speed, flavor, and crispy, sticky edges on every bite. They’re perfect for backyard barbeques and tailgating as a grab and go appetizer, main or just when you’ve got folks hanging around the grill with a drink in hand.

Tip: We prefer St. Louis-style spares for Party Ribs. They have good marbling, are easier to trim, and give you a consistent shape across each bone. Baby backs will work, but they’re trickier to separate cleanly before cooking.

Party Ribs: A Smarter Way to Serve a Crowd
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Party Ribs: A Smarter Way to Serve a Crowd

Recipe by The BBQ HawksCourse: Appetizers, MainCuisine: BBQ, AmericanDifficulty: Easy
Servings

8-10

servings
Prep time

30

minutes
Cooking time

3

hours 

1

minute

Ingredients

  • 2 racks St. Louis-style spare ribs

  • 1/2 c Light Brown Sugar

  • 1/2 c Dark Agave Syrup

  • 8 Tbsp Unsalted Butter

  • Your favorite BBQ Rub

  • Your favorite BBQ sauce

  • Optional: Yellow Mustard as binder

Directions

  • Remove membrane and trim the rack.
  • Slice between bones into individual ribs.
  • Apply binder if using, then season all sides with rub.
  • Set smoker to 275°F indirect heat. Add wood chunk for smoke.
  • Place ribs bone-side down, cook to 170deg F (about 90 minutes), flipping halfway through
  • Place the ribs in a large disposable foil roasting pan. Add the butter, sugar, and agave, then pour in ½ to 1 cup of BBQ sauce, just enough to coat the ribs generously. Toss everything together until the ribs are evenly coated.
  • Cover the pan tightly with foil and return it to the grill. Cook for another 30 to 45 minutes, until the ribs are tender and reach an internal temperature of around 207°F.
  • Remove pan, toss again. If you want firmer/drier ribs, throw back on the grill for about 5 minutes indirect.
  • Serve, and enjoy!

Recipe Video