Hanging Ribs for Competition BBQ
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pork ribs smoked on a drum smoker using competition BBQ techniques with a dry rub and BBQ sauce. A savory, smoky main course yielding plenty of tender, fall-apart meat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 18- 4 St. Louis Style Pork Ribs
- 1/4 cup BBQ Rub
- 1/2 cup spritz
- 3 cups wrap liquid
- 1/2 cup BBQ sauce
At a glance
PER SERVING · TIME 285M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h
- Cook
- 2h 45m
- Sodium
- 377mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 22mg
- Calcium
- 3mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 120M
- SODIUM
- 377MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.