Party Ribs That’ll Steal the Show (and Your Guests)

Party Ribs That’ll Steal the Show (and Your Guests)

If your BBQ needs a crowd-pleaser that’s saucy, tender, and disappears faster than your uncle’s beer on the Fourth of July—Party Ribs are your answer. These single-bone beauties are trimmed St. Louis-style, seasoned aggressively, and finished with a sweet, sticky wrap that turns them into bite-sized BBQ magic.

Let’s get into it.

What Are Party Ribs?

Think of them like rib tips that cleaned up their act for a night out. Each rib is sliced individually before cooking, seasoned and smoked on their own, then sauced and wrapped until they’re so tender the bone nearly slides out on its own.

They’re juicy. They’re bold. And yes, they absolutely live up to the name.

What You’ll Need:

  • 1–2 racks of spare ribs (St. Louis cut recommended)
  • 1 stick of butter
  • A handful of brown sugar
  • Your favorite BBQ sauce
  • Rub Yer Meat BBQ Rub (don’t skip it—we built this recipe around it)
  • Smoker running at 250°F
  • Foil
  • Sharp knife and a small appetite for chaos

Step-by-Step: How to Make Party Ribs

1. Trim and Slice

Start by trimming your spare ribs into a St. Louis cut—remove the flap on the back and the rib tips. Then, slice each individual rib. Yes, before the cook.
Leave the membrane on—it helps the meat hold together while it smokes.

2. Season With Rub Yer Meat

Give each rib a generous rub-down with Rub Yer Meat BBQ Rub. Don’t be gentle. These ribs want to party, not nap.

3. Smoke at 250°F

Lay them out on your smoker and let the magic begin. You’re looking for that beautiful bark to start forming as they approach an internal temp of 170°F.

4. Wrap in Flavor

Once they hit around 170°, it’s time to amp things up. Place the ribs in a foil pan or on a double layer of foil.
Add:

  • 1 stick of butter
  • A big handful of brown sugar
  • A healthy drizzle of BBQ sauce

Wrap them up tight and toss them back on the smoker.

5. Cook Until Probe Tender

Let them ride until they hit around 200°F and feel tender when probed. That’s your cue—they’re ready.

6. Rest & Serve

Let them rest for a few minutes so the juices stay put. Then serve them up hot and sticky.

 

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