In this rib showdown, we’re taking St. Louis cut ribs to two delicious extremes: the sweet, comforting Honey Butter Ribs and the bold, fruity Blueberry Glazed Ribs. Whether you crave classic backyard flavors or a chef-inspired twist, both recipes show off how versatile and mouthwatering ribs can be.
These Honey Butter Ribs are all about straightforward flavor: sweet heat from Dirty Bird rub, rich buttery glaze, and a tender finish that leans right into classic backyard barbecue. It’s an easy, dependable method that produces ribs with deep color and that melt-off-the-bone texture you look for in a comforting, no-nonsense cook.
The process starts with seasoning the St. Louis cut ribs generously on all sides with Dirty Bird rub. Let the rack sit for about 10 minutes so the meat can sweat and pull that rub into the surface.
Set your smoker to 285°F (140°C) and place the ribs away from the heat source. After about an hour, spritz the ribs with apple juice to keep the surface hydrated and help build color. Then bump the temperature up to 325°F (163°C) to finish the bark. When the ribs have taken on a beautiful mahogany tone, wrap them tightly, meat side up, in a double layer of foil with a drizzle of honey, a few pats of butter, and a splash of water for moisture.
When the ribs are done, carefully remove them from the smoker and open the foil slightly to let the steam escape. Slice the ribs into individual portions, then plate and finish with an extra drizzle of honey and a light sprinkle of cinnamon for a subtle warmth. The result is a rack of ribs that’s sticky, tender, and perfectly balanced between sweet and smoky.
These Blueberry Glazed Ribs bring a whole different personality: bright, fruity sweetness balanced with heat, acid, and a glossy, restaurant-style finish. They start with individual rib bones, "party style," which means more surface area for smoke, rub, and sauce.
Begin by cutting the St. Louis rack into single bones. Coat lightly with olive oil and hit each rib with Killer Honey Bee rub. Set your smoker to 325°F (163°C) and cook the ribs away from the heat source so they render without burning. While they smoke, build your glaze: combine blueberries, brown sugar, ketchup, a splash of apple cider, sambal, Dijon mustard, Worcestershire, yuzu or lime juice, and a touch of SPG rub. Bring the mixture to a boil, then simmer it down to your preferred thickness before blending smooth with an immersion blender. Taste as you go and adjust as needed - bright, sweet, tangy is the goal.
After the ribs have cooked for one hour, flip them for even color. Cook another hour, then transfer them into a disposable roasting pan with butter, honey, more Killer Honey Bee rub, and a generous pour of your blueberry BBQ sauce. Cover tightly, drop the smoker temperature to 300°F (149°C), and cook for 30 minutes to let the glaze set.
When they’re finished, allow them to steam out before plating, brushing on extra blueberry sauce for a glossy finish.
Both racks deliver incredible results, but they scratch very different cravings. The Honey Butter Ribs lean comfort-heavy: sweet, soft, and deeply familiar with that nostalgic backyard profile. They’re the kind of ribs you could serve to anyone, anywhere, and watch disappear instantly.
The Blueberry Glazed Ribs bring more flair. Their fruity glaze, gentle heat from the sambal, and caramelized finish pull them into a more adventurous lane. If you’re cooking for people who love bold flavors or you want a rib that stands out at a potluck, these are the winners.
In a true showdown, it really comes down to mood: cozy and classic, or bright and chef-y? Either way, you can’t lose.
Catch you on the next recipe!
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