St. Louis ribs smoked with the Sunday Best Rub, wrapped Texas-crutch style, and glazed with a pineapple habanero sauce.
↓ Jump to RecipeRemove the silver skin from the St. Louis cut ribs.
Season the ribs with the Sunday Best Rub.
Smoke unwrapped and unsauced for about 1½ hours at 275°F, until the bark is set.
Wrap with some of the pineapple habanero glaze and continue cooking wrapped for ~45 minutes, until internal temp is around 190–195°F.
Unwrap and start saucing every 15 minutes or so for another 30–45 minutes.
Finish with a final layer of glaze as the ribs rest.
These use the same Sunday Best Rub as the ribs and the potato soup. Every rib cooks a little differently — this is the basic roadmap to get you across the finish line.
| Calories | ~1235 |
| Total fat | ~89g |
| Saturated fat | ~33g |
| Cholesterol | ~325mg |
| Sodium | ~590mg |
| Total carbs | ~25g |
| Total sugar | ~22g |
| Protein | ~69g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark, based on a 3-serving midpoint. Only about 20% of the glaze batch is counted as actually ending up on the ribs — most gets brushed on, drips off, or is left over rather than eaten. The ribs themselves (a fattier cut) are the main driver of the fat and calories here, not the glaze.
Get new recipes + the free Sunday Best Rub formula.
No spam. We never share your email with anyone.
