Vince’s Rusty Ribs – St. Louis Cut Spare Ribs with Apple-Pineapple Wrap and Kansas City BBQ Sauce
Vince was our rib guy. Every crew’s got one — the person you trust to put out flawless ribs every single time. Around our pit, we called them Vince’s Rusty Ribs. Not because of how they tasted, but because of the beat-up old smoker he used. It had seen better days — rusted in spots, barely holding together — but what came off that pit was always competition-worthy. His ribs were tender, sweet, and packed with just the right amount of tang.
One of the smartest things we ever did was inject those ribs with melted butter blended with freshly ground seasoning. It was an easy but brilliant move that pushed flavor deep into the meat and helped lock in moisture during the long smoke. We’d hit the ribs with our All Purpose Rub, wrap them in foil with pineapple juice, honey, and Top’s applesauce, and then finish them with a light glaze of Kansas City-style sauce.
Now, about that sauce — I used to be the one who made it. But one event, our middle son Christian stepped in and took the reins. It was so good, Vince wouldn’t let me make it again. “Christian makes it better,” he said with a grin. And honestly? He wasn’t wrong.
Vince’s Rusty Ribs – 3-2-1 St. Louis Cut Spare Ribs with Pineapple-Apple Butter Wrap and Kansas City
Glenn Connaughton
6
30 minutes
6 hours
675
American
Main Dish
These St. Louis cut spare ribs are a tribute to our friend Vince and his legendary smoker. We use the 3-2-1 method: three hours of smoke, two hours wrapped with butter, honey, pineapple juice, and Top’s applesauce, and one final hour glazed with our Kansas City-style BBQ sauce. Injected with seasoned butter for deeper flavor and moisture, these ribs are competition-worthy with every bite. And yes — the sauce? That’s Christian’s now.
Ingredients
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- 2 racks St. Louis cut spare ribs
- 3 tablespoons yellow mustard (binder)
- ¼ cup Revolution Barbecue All Purpose Rub
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- 4 tablespoons unsalted butter, melted
- 1 teaspoon freshly ground All Purpose Rub (use a mortar and pestle)
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- ¼ cup Top’s brand unsweetened applesauce
- 2 tablespoons honey
- 2 tablespoons pineapple juice
- 4 tablespoons unsalted butter, cut into small pieces
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- 1 cup water
- ¾ cup light corn syrup
- 1 can (6 ounces) Hunt’s tomato paste
- ½ cup Simply brand apple cider vinegar
- 3 tablespoons molasses
- 1 teaspoon Wright’s Hickory Liquid Smoke
- 1 tablespoon kosher salt
- 1½ teaspoons onion powder
- ¼ teaspoon ground black pepper
- ⅓ cup packed dark brown sugar
Directions
- Make the Sauce: In a saucepan over high heat, combine all sauce ingredients and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Let cool while prepping the ribs.
- Prep the Ribs: Trim excess fat from the ribs and remove the membrane from the bone side. Rub a thin layer of mustard on all sides as a binder. Apply Revolution Barbecue All Purpose Rub evenly and let rest at room temperature while you prep the smoker.
Preheat the Smoker: Set your smoker to 225°F using hickory and cherry wood.
- Inject the Ribs: Grind 1 teaspoon of All Purpose Rub in a mortar and pestle and combine it with the melted butter. Inject the mixture into the meaty parts between the rib bones on both racks.
- 3-Hour Smoke: Place the ribs bone side down on the smoker grates. Smoke for 3 hours, spritzing lightly with water or apple juice if needed to prevent drying.
- 2-Hour Wrap: On a double layer of heavy-duty foil for each rack, place Top’s applesauce, honey, pineapple juice, and butter down first, spreading into a small bed. Set the ribs meat side down on top of the mixture. Crimp the foil tightly to seal without tearing or leaking. Return to the smoker for 2 hours.
- Final Hour with Sauce: Carefully remove ribs from the foil using two tongs to prevent tearing. Return to the smoker, meat side up, for 1 more hour. During the final 30 minutes, brush generously with the prepared Kansas City BBQ Sauce and allow it to tack up into a glossy glaze.
- Rest and Slice: Let the ribs rest for 10 minutes before slicing between the bones and serving.
