Smoked St. Louis Ribs with Fuego Vida XXX Seasoning and Sorghum BBQ Glaze
This is not your average rack of ribs. These St. Louis-style ribs bring serious heat with our Fuego Vida XXX Seasoning and get finished with a glossy layer of sticky-sweet sorghum BBQ sauce that’s unapologetically bold. It’s the kind of flavor that demands attention—sweet up front, smoky in the middle, and a slow, satisfying burn that lingers just long enough to make you reach for another bite. This recipe was inspired by those backyard sessions where the goal isn’t just great barbecue—it’s flavor that stands out, bites back, and keeps folks talking long after the last bone is picked clean. Whether you’re competing or just cooking for the crew, this one’s a knockout.
Smoked Fuego Vida Ribs with Sticky-Sweet Sorghum Heat
Glenn Connaughton
4
10 minutes
6 hours
610
American
Main Dish
These ribs are all about contrast and balance—sweet sorghum syrup meets the fiery punch of Fuego Vida XXX Seasoning in a cook that layers flavor every step of the way. The yellow mustard base helps the rub grip the meat, delivering a deep crust of smoky heat that holds up through hours on the smoker. Midway through the cook, a butter-honey wrap infuses richness and tenderness, setting up the perfect stage for a final blast of bold sweetness. Finished with our Fuego Vida Sticky-Sweet Sorghum BBQ Sauce, the ribs get lacquered until tacky, locking in every layer of flavor. This is heat, sweet, and smoke working in harmony.
Ingredients
blank
- 2 racks St. Louis-style pork ribs
- 3 tablespoons yellow mustard
- 1/4 cup Revolution Barbecue Fuego Vida XXX Seasoning
blank
- 8 tablespoons unsalted butter, cut into pads (4 per rack)
- 1/4 cup honey
- 1/4 cup low sodium chicken stock
blank
- 1 cup Fuego Vida Sticky-Sweet Sorghum BBQ Sauce
- (Link to the full sauce recipe: https://revolutionbbq.com/blogs/recipes/fuego-vida-sticky-sweet-sorghum-bbq-sauce)
Directions
- Prepare the Ribs: Remove the membrane from the bone side of the ribs. Rub both sides with yellow mustard to act as a binder, then season thoroughly with Fuego Vida XXX Seasoning. Let the ribs sit at room temperature while the smoker preheats.
- Preheat the Smoker: Prepare your smoker for indirect heat at 250 degrees Fahrenheit using cherry wood, which adds a mild fruity smoke that enhances the glaze’s sweetness and balances the heat.
- Smoke the Ribs (First 2 Hours): Place the seasoned ribs meat side up on the smoker grates and smoke for 2 hours, unwrapped, allowing a bark to form and the seasoning to settle.
- Wrap the Ribs (Next 2 Hours): Lay out two sheets of heavy-duty foil per rack. Add 4 pads of butter per rack, drizzle with honey, and pour in chicken stock. Place the ribs meat side down on the foil. Wrap tightly and return to the smoker for another 2 hours.
- Unwrap and Sauce (Final Hour): Carefully unwrap the ribs and discard the foil. Place the ribs back on the smoker, meat side up. Brush with Fuego Vida Sticky-Sweet Sorghum BBQ Sauce and again after 30 minutes to create a tacky glaze. Close the lid after each application and finish smoking until the ribs are tender and the sauce is set.
- Rest and Serve: Remove the ribs from the smoker and rest for 10 minutes before slicing. Serve with extra sauce on the side if desired.
