Pork

Competition Pork Ribs with Rib Glaze

Name: Competition Pork Ribs with Rib Glaze
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 4 to 6
Cuisine: American
Ingredients: 2 racks St. Louis cut pork ribs; 1/3 cup Come & Eat It Boss Hog Competition Pork Rub; 2 tbsp yellow mustard, as a binder; 1/2 cup Come & Eat It Rib Glaze; 1/4 cup apple juice, in a spray bottle

Boss Hog rub for the bark, Rib Glaze for the sticky finish. Our competition rib, scaled down for your backyard pit.

June 9, 2026 · Clifton Gillock

Prep20 min

Cook5 hrs

Total5 hrs 20 min

Serves4 to 6

LevelIntermediate

Jump to Recipe

Ribs are where you find out if a cook has touch. Too fast and they are tough. Too long and they fall to mush. The sweet spot is tender with a little pull, and a glaze that sets into a sticky lacquer.

Boss Hog does the heavy lifting on flavor, and the Rib Glaze brings it home in the last stretch. This is the same rib we have taken to competition, scaled down for your backyard smoker.

The Recipe

Competition Pork Ribs with Rib Glaze

Ingredients

2 racks St. Louis cut pork ribs
1/3 cup Come & Eat It Boss Hog Competition Pork Rub
2 tbsp yellow mustard, as a binder
1/2 cup Come & Eat It Rib Glaze
1/4 cup apple juice, in a spray bottle

Method

emove the membrane from the back of each rack and trim any loose fat.
Coat the ribs with a thin layer of mustard, then season all over with Boss Hog Pork Rub. Rest 30 minutes.
Set the smoker to 250F. Place ribs bone side down and smoke 2.5 hours, spritzing with apple juice every 45 minutes.
Wrap the ribs in foil with a small splash of apple juice and cook another 1.5 hours until they bend easily.
Unwrap and brush both sides with Rib Glaze. Return to the smoker, unwrapped, for 30 to 45 minutes to set the glaze.
Rest 10 minutes, then slice between the bones.

You'll Need