Pitmaster Richard Fergola is in the house! Hailing from Kansas City, MO, “Fergie” is a seasoned pitmaster, comp champion, and BBQ educator. Richard’s journey began in his backyard, and in 2012, Fergolicious BBQ was born. With 225+ competitions under his belt, he has claimed more than 45 Grand and Reserve Grand Championships, including the coveted 2x World Championship title in 2021!

Serves 4-6 adults.

Preferred Smoking Fuel

• Pecan log or chunks
• Blend of BBQr’s Delight Contest Mix and Royal Oak Charcoal Pellets

Ingredients

• 2 racks St. Louis ribs
• Apple Juice, as a binder
• Richard Fergola Buttery Garlic Rub
• Richard Fergola Butter Pecan Rub
• Richard Fergola Sweet Rub
• Richard Fergola Sweet & Smokey Sauce

Wrap Ingredients

• Light Brown Sugar
• Turbinado Sugar
• Richard Fergola Honey Habanero
• Raw Honey
• Kerry Gold Butter
• Richard Fergola Apple Chipotle Sauce
• Blues Hog Tennessee Red Sauce

The Preppin’

1. About an hour before you begin smoking, pre-heat your smoker to 275° F.
2. To prep the ribs, score the membrane following the natural curve on the bone side of the ribs. Remove the larger part of the membrane using a paper towel and trim the flaps of meat from the bone side of the ribs. (Leaving a small piece of the membrane on helps to keep the bones pulled together while cooking) Scrape any excess fat from the bone side with a tablespoon.
3. Trim any thick fat deposits on the meat side, being careful not to carve a divot into the surface of the meat. Square up the ribs by trimming the breast-bone side of the rack, until you see the ends of the bone showing through.
4. Pat the racks with paper towels, then lightly spritz them with apple juice.
5. Apply a light coat of Buttery Garlic Rub to the bone side of the ribs. Follow with a medium coat of Butter Pecan Rub, then a heavy coat of Sweet Rub. Spritz the racks, very lightly, with apple juice. You want to be able to pick up the rack without having all the rub come off.
6. Flip the ribs over and repeat the process on the meat side. Let the ribs sweat at room temperature for 45 minutes.

Smoke Show!

7. If you’re using a charcoal smoker, add several chunks of wood to the fire twenty minutes before adding the meat.
8. Spray the smoker grate with cooking spray, then put the ribs on the grate, bone side down.
9. After the ribs have been smoking for one hour, lightly spritz the racks with apple juice.
10. While the ribs continue cooking, prepare two pieces of heavy-duty aluminum foil per rack of ribs.
11. When the ribs reach that rich mahogany color, a total of about two hours, wrap em’ up! Sprinkle a little turbinado sugar, brown sugar, and Honey Habanero Rub in the center of the foil, about the length of the rack of ribs. Add 2 slices Kerry Gold Butter, each about 1 oz., followed by a drizzle of honey, Apple Chipotle Sauce, and Tennessee Red Sauce.
12. Lay the rack of ribs meat-side up in the center of a double-stack of foil sheets and spritz lightly with apple juice. Drizzle a little honey on the meat side, then follow with a generous drizzle of Tennessee Red Sauce and Apple Chipotle sauce. Sprinkle lightly with turbinado sugar, and finish with another apple juice spritz.
13. Wrap each rack in its two sheets of foil. (Don’t wrap in one sheet first, then the other; that’s a real pain to unwrap. Bring the two sheets up together.)
14. Return the ribs to the smoker, meat side up (as you wrapped them) and continue smoking at 275°.
15. After about forty-five minutes, start checking the internal temp of the ribs about every fifteen minutes; you want to hit 210-212° between two bones in the thicker end of the rack. Also gauge the resistance to the thermometer probe; you want very close to a “hot knife through butter” lack of resistance.

The Homestretch

16. When your target temperature is reached (about 1 or 1-1/4 hours after wrapping), remove the ribs from the smoker, handling them gently so the racks don’t break or fall apart.
17. Put a towel in the bottom of an empty cooler to protect it from the heat. Next, put the ribs in a pan or on a small baking sheet. Cover them with more aluminum foil, then set the pan in the cooler. Lay a second towel over the meat, close the cooler lid, and LEAVE IT SHUT!
18. Let the ribs rest for 30 minutes, then open the foil and drain the juices from the wrap.
19. Brush on another coat of Apple Chipotle sauce, along with a light sprinkle of turbinado sugar, then close up the foil again and let it set in the countertop for 10 minutes.
20. While the ribs are resting, warm the Sweet & Smokey Sauce over medium heat, stirring occasionally, until it’s warmed throughout. Do not reduce it at all!
21. Transfer the ribs to a cutting board and brush both sides of each rack with the warmed Sweet & Smokey Sauce.
22. Slice and serve!
23. Store any leftovers in a covered container in the refrigerator for up to five days.

Pro Tips

• Use a butter cutter to slice the butter lengthwise. You can get them from online for less than $10 and it ensures you get 8 even slices.
• To slice the ribs, flip the racks meat side down on the cutting board so you can see the angles of the bones.
• Smear some sauce on the cutting board before you flip the first rack down to slice. This keeps the gorgeous glaze you put on the ribs from sticking to the board and getting all messed up.

Get every Richard Fergola product you need for this recipe with our Fergolicious BBQ Rubs and Sauces Bundle

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