BBQ Rib Comparison: Spare vs. St. Louis vs. Baby Back

Trim the St. Louis style ribs by squaring up the ends and removing any flap meat or excess cartilage.

Trim the spare ribs by removing the flap meat, hard bone on the end, and squaring up the sides.

Trim the baby back ribs by evening out the rack and removing any large fat pockets.

Peel the membrane off the back of all three racks of ribs.

Apply a base coat of Everyday Rub to both sides of all three racks of ribs.

Apply a top coat of Honey Chipotle Rub to both sides of all three racks of ribs and pat it in.

Let the ribs sweat for about 5 minutes, then flip and season the other side the same way.

Preheat the grill to 275°F using Royal Oak Charcoal Hardwood Pellets.

Place all three racks of ribs directly on the grill, bunching them up slightly, and close the lid.

After about 1 hour and 15 minutes, spritz the ribs with water to keep them moist.

After a total of 2 hours and 15 minutes, check the internal temperature of the ribs.

Place each rack of ribs on a double layer of aluminum foil.

Drizzle a little Brown Sugar Honey Habanero BBQ Glaze on the foil, place the ribs meat-side down, and drizzle more glaze on the back.

Wrap all three racks of ribs tightly in foil and return them to the grill.

After 1 hour and 15 minutes in the wrap, check the ribs for tenderness. They should be probing around 203-208°F.

Remove the ribs from the foil, place them on a baking sheet, and let them rest for 15-20 minutes.

Brush all three racks of ribs with Competition BBQ Sauce.

Return the glazed ribs to the grill for 15 minutes to allow the sauce to tack up.

Remove the finished ribs from the grill, let them cool, then slice and serve.