St. Louis Ribs With Whomp! Maple Bourbon Glaze

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St. Louis Ribs With Whomp! Maple Bourbon Glaze
St. Louis Ribs With Whomp! Maple Bourbon Glaze

St. Louis Ribs With Whomp! Maple Bourbon Glaze

Matt Miller
Smoke up Matt's St. Louis ribs recipe for a barbecue masterpiece with flavor and looks fit for a king!
This new recipe is based on years of experience and experiments in our test kitchen. After cooking with hundreds of different rubs and sauces and testing different techniques, Matt is finally ready to share his recipe publicly.
It's a fairly complicated recipe, but the pay-off in flavor is well worth the effort! Follow the steps outlined in this recipe and you won't be disappointed.
Scroll to the bottom of the recipe for links to the tools and ingredients you will need.
Prep Time 8 hrs
Cook Time 4 hrs 30 mins
Resting Time 1 hr
Course Main Course
Cuisine American


  • Smoker
  • Instant-Read Thermometer
  • Cooler
  • Basting Brush
  • Saucepan


  • Boars’ Night Out Double Garlic Rub
  • Elk Creek Hog Knuckle Rub
  • Elk Creek Texas Red Rub
  • Meat Mitch Whomp Sauce
  • Kosmos Maple Bourbon Rib Glaze
  • Bacon Up bacon grease


Meat Prep

  • Eight to twelve hours before putting the ribs on the smoker, remove the membranes and trim off the flap of meat from the bone side of the racks. Then apply a medium-heavy layer of Boars’ Night Out Double Garlic rub to both sides of the racks of ribs. Wrap the ribs tightly in plastic wrap and refrigerate.
  • One hour before you begin smoking, preheat your smoker to 250 degrees F.
  • If you are using a charcoal smoker, add three or four wood chunks twenty minutes before you begin smoking.
  • Remove the plastic wrap from the ribs and apply a medium-heavy layer of Elk Creek Hog Knuckle rub to the meat side of the ribs. Let this sweat out for five minutes on the countertop.
  • Apply a light layer of Elk Creek Texas Red rub to the meat side of the ribs and let this sweat out for ten or fifteen minutes on the countertop.

The Cook

  • It’s go time! Put the ribs on the smoker meat side up, thicker end toward your smoker's hot spot (if applicable).
  • In a saucepan, combine two parts Meat Mitch Whomp Sauce to one part Kosmos Maple Bourbon Rib Glaze. Heat the sauce (do NOT boil), stirring often, until it has been slightly reduced (thickened). Remove the sauce from the heat. Plan on using about 1/2 cup sauce per rack of ribs.
  • Prepare two pieces of heavy-duty foil per rack of ribs; stack all the sheets on top of each other.
  • Smoke the ribs until the internal temperature reads 165 degrees F between two bones in the thicker end of the rack. This temperature should be reached around the 2 or 2-1/2 hour mark.
  • Wrap it up! Put a generous drizzle of the sauce (about the length of a rack) in the center of the top piece of foil, then add two heaping tablespoons of Bacon Up. Lay a rack of ribs meat side down right on top of the Bacon Up and sauce. Wrap the rack of ribs in 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.) Repeat this process for each additional rack.
  • Return the ribs to the smoker, meat side down (as you wrapped it) and continue smoking at 250 degrees.
  • After an hour, start checking the internal temp of the ribs; you want to hit 205–208 degrees F 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.
  • When your target temperature is reached, remove the racks from the smoker, handling them carefully so the racks don’t break or fall apart. Open the foil and drain off the juices. Close up the foil wrap again.
  • Rest the ribs for thirty to sixty minutes in an empty cooler. Put a towel in the bottom of the cooler to protect it from the heat. Carefully stack the ribs in a pan to catch any leaks, put them in the cooler, then close the cooler lid and LEAVE IT SHUT!
  • Raise the smoker temperature to 275 degrees during the rest. After thirty to sixty minutes, remove the ribs from the foil, flip them meat side up, glaze them generously with the sauce, and put them back on the smoker for ten or fifteen minutes to set the sauce and caramelize the sugars.
  • Remove the ribs from the smoker, lightly dust with more Elk Creek Texas Red, and flip them meat side down on the cutting board to slice (so you can see the angles of the bones).
  • Pro tip: 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.
  • Eat, moan with delight, repeat! Ribs are my favorite ‘que to cook.


Baby backs:

Total cook time for baby back ribs at a smoking temperature of 250 degrees F will be about 3 or 3-1/2 hours; the meat will be ready to wrap at about 1-3/4 to 2-1/4 hours.

Other wrap ingredients:

If you like sweeter ribs, add agave nectar, maple syrup, or honey to the wrap.

Matt's Favorite Supplies for Smoking Ribs

Wood chunks: Peach, pecan, or cherry
Pellets: Cookin’ Pellets Black Cherry, BBQr’s Delight Pecan, or Royal Oak Charcoal pellets. Try mixing equal parts of Black Cherry and Charcoal pellets. It’s pure dynamite!
The rubs and sauces listed in the recipe are my current absolute favorites for ribs, but here are some other real winners:
Keyword BBQ Ribs, Smoked Rib Recipe, Smoked Ribs, St. Louis RIbs

Grilled Pizza Recipe on the Big Green Egg

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Big Green Egg owners know a secret: The Big Green Egg bakes better than wood-fired ovens, because heat from the charcoal radiates in a convective flow within the thick ceramic walls of the dome, allowing your food to bake quickly and evenly. There’s no need to buy a high-priced pizza oven when you can bake a perfect pizza with indirect heat simply using the convEGGtor and a pizza and baking stone in your EGG!

Bill Cariss is an EGGhead and, along with his wife, has been a staple team at our Eggfests and Open Houses for years, serving fresh-baked pizza to our waiting guests who are always ready to try another delicious slice.

Bill was willing to share his own Big Green Egg pizza recipe here on our blog. We hope you try it for yourself!

The Big Green Egg is an excellent choice for both grilling and smoking, as well as baking desserts and casseroles with a wood-fired flavor. It is charcoal-fired, but fuel-efficient and easy to use and maintain. On top of that, the lifetime warranty covers cracks and more.

Here at Meadow Creek Barbecue Supply we're a platinum Big Green Egg dealer which means we keep all 7 sizes in stock along with over 100 Big Green Egg branded accessories to expand the capacity and functions of the Eggs.

For this recipe, you’ll need a Big Green Egg and the optional convEGGtor, baking stone, pizza peel (Bill prefers the metal peel), and EGGspander multi-level rack.

Brushing the crust with olive oil

Adding the sauce

Sprinkling on the mozzarella cheese

Adding pepperoni

Putting the assembled pizza on the grill

The delicious, fresh-baked pizza

Need barbecue supplies? Visit us at 140 W Main Street in New Holland, PA (store hours at the bottom of this page) for rubs, sauces, thermometers, gloves, gadgets, charcoal, pellets, and everything else you need to cook outdoors. You can also browse hundreds of products in our online catalog.

Grilled Pizza Recipe on the Big Green Egg

Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 1 Person



  • Fontanini pie crust
  • Sita olive oil
  • All-Purpose Pizza Sauce (see recipe, including secret ingredient, below)
  • Pepperoni and/or sausage of your choice
  • Grated mozzarella cheese
  • Yellow corn meal

All-Purpose Pizza Sauce

  • 1 can (28-ounce) crushed tomatoes The best brand of tomatoes for pizza sauce is the one you like best. (I like Tuttorosso crushed tomatoes with basil.) They all work well. You may find that your tomatoes are a bit too juicy. If so, drain them, but reserve the juice in case you need it later. You may not need to add the extra water.
  • 1-1/2 teaspoons red wine vinegar
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon dried basil (Skip this if you use Tuttorosso crushed tomatoes with basil.)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1/3 - 2/3 cup apple sauce (secret ingredient, works as a sugar replacement)
  • 1/8 - 1/2 teaspoon salt


How to Set Up the Big Green Egg for Pizza

  • Set up the Egg for indirect cooking with the convEGGtor legs up.
  • Place the EGGspander on the grate. If you don’t have an EGGspander, place the pizza stone on the grate. (The EGGspander allows you to bake higher in the Egg at a higher temperature).
  • Preheat the Egg, plate setter, and pizza stone together to 600 degrees F.

Making the Pizza

  • Brush a light coat of oil onto the crust, making sure you apply it to the edge.
  • Add the pizza sauce to the crust, keeping it about an inch from the edge.
  • Add the pepperoni, sausage, or other meat.
  • Add the cheese.
  • Spread a light sprinkling of corn meal on the hot baking stone.
  • Bake the pizza for about five minutes.
  • After you “burp” the Egg, check for a nice light golden edge. If it hasn’t formed, bake it for another minute. The time to cook each crust will vary depending on how moist it is.
  • Rest the pizza for a couple of minutes.

Making the Sauce

  • Drain the tomatoes and set aside the juice.
  • In a medium bowl, whisk together all the ingredients except the apple sauce, salt, and tomato juice.
  • Taste the sauce and whisk in the apple sauce and salt to taste. If necessary, add more tomato juice to thin the sauce. The sauce should spread easily over the dough—if the sauce is thick at this stage, it will be pasty on the pizza.
  • Taste the sauce again and adjust the apple sauce or salt if needed.
  • This sauce doesn’t need cooking because the tomatoes are cooked when they are canned and the sauce cooks on the egg. Resist the urge to use too much sauce; the sauce should kiss the dough. For a 10-inch pizza, use 1/4 cup of sauce (3 ounces). For a 12-inch, use 1/3 cup (4 ounces).
Keyword Big Green Egg, Big Green Egg Pizza, Grilled Pizza

How to Smoke Beef Back Ribs with Malcom Reed

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Would you like to smoke tender fall-apart beef ribs that are bursting with an authentic smoked beef flavor? If so, you'll love this easy beef back ribs recipe that you can make with a few simple ingredients and a smoker.

Watch this video and review the step-by-step instructions below to see how to smoke a couple racks of beef ribs with perfect texture and flavor.

In the video above, Malcom Reed of Killer Hogs shows you his process for smoking beef rib racks that are sure to impress and keep people coming back for more. We've also provided the instructions for this recipe below.

For this recipe Malcom uses racks of beef back ribs, which come from the ribeye section. Even though there isn't much meat on these, it's the same delicious meat that you get in a bone-in ribeye steak.

The trick is to cook them low and slow with the smoker around 235-250 degrees F and take them past well-done. He takes them up to almost 200 degrees F, which breaks down the connective tissues in the meat, creating a delicious and succulent entree.

Credits: The instructions and screenshots in this post were taken from the video above. We've outlined the process in writing to help make this recipe a success on your first try.

For this cook Malcom uses a Yoder Pellet Smoker and his Killer Hogs rubs to smoke beef ribs. We have Yoder Smokers and Killer Hogs rubs available for purchase online or in our store.

Used in this recipe:


Before Cooking:

  • Olive oil (or your preferred oil for binder)
  • Killer Hogs The AP Rub
  • Killet Hogs TX Brisket Rub

Braising Liquid:

  • 1/4 cup butter
  • Dry parsley 
  • Granulated garlic
  • Dehydrated onion
  • 1/4 cup Worcestershire sauce
  • 1/4 cup beef broth
  • 1/4 cup soy sauce

Step by Step Instructions for Smoked Beef Ribs

Step 1: Set your Yoder Smoker to 235 degrees F.

Step 2: Brush on olive oil binder.

If you don't have olive oil, any cooking oil that will make your rub stick is fine. Just brush on a light layer to the top side. Get basting brush and pot

How to Smoke Beef Ribs Recipe

Step 3: Season with Killer Hogs The AP Rub.

Killer Hogs The AP Rub is a combination of salt, garlic, black pepper, and a few other ingredients.

How to Season Beef Ribs

Step 4: Add a layer of Killer Hogs TX Brisket Rub.

The main difference between this and the regular Killer Hogs BBQ Rub is that this has a lot less sugar, but it still has enough sugar to give it some balance and a nice color when it's cooked.

Seasoning Smoked Beef Ribs

"Beef ribs have a membrane on them but it's different from pork ribs and you want to leave it on." —Malcom Reed

Step 5: Repeat steps 2-4 on back sides of ribs.

Beef ribs have a membrane on them but it's different from pork ribs and you want to leave it on. It's just a light membrane that's holding them together. You will want to use the same oil and seasonings on the back of the ribs that you used on the front.

Step 6: Put ribs on Yoder Smoker heated to 235 degrees F.

If you don't have a Yoder Smoker, use whatever smoker you have that can hold a low steady temperature. Smoke the beef ribs for around three hours on pecan wood or pellets, then remove them to add the braising liquid.

Smoked Beef Ribs on Yoder Smoker

Step 7: Remove ribs from grill.

These beef ribs took about 2-1/2 hours to finish smoking. They've taken on all the color they need and still have a little stiffness to them. As you can see, the meat is starting to draw back from the bones a little bit.

Step 8: Wrap ribs with braising liquid.

Make a braising liquid using the ingredients in the list above. Place the ribs meat-down on a piece of heavy duty aluminum foil and pour half of the liquid over each rack. This will be just enough to give the ribs some flavor since you're still going to cook out some fat from them. Fold the foil into a tight pouch around the rack of ribs.

Step 9: Put wrapped ribs back on smoker.

The smoker should still be set around 235 degrees F. The smoking is done at this point so there is no need to add smoking wood unless you need it for heat. Check the ribs in about 1 hour and 15 minutes to see if they're getting tender. Our target temperature is around 195-198 degrees F but what is most important is that they are broken down and tender.

How to Smoke Beef Ribs with Malcolm Reed

"To check for tenderness, what I normally do with pork ribs, and it works for beef ribs too, is just grab the bone and see if it will pull out." —Malcom Reed

Step 10: Check ribs and remove them when done.

In an hour and a half it's time to check the ribs and see how tender they are. In this cook, the ribs were looking great in that amount of time. To check for tenderness, Malcom recommends you grab a bone and see if it is loose enough to pull out. These ribs are barely holding onto the meat, which means they are tender.

As you can see, much of the fat and connective tissue has cooked away and what's left is like succulent burnt ends on bones. You don't need to glaze them or anything; just let them tack up a little bit uncovered.

Smoked Beef Ribs in Foil

Smoked Beef RIbs

Step 11: Slice ribs and serve.

Just like any meat, the key is to let it rest about 30 minutes before you slice. At this point the knife should cut through the meat like butter. Slice them up, serve them, and enjoy the tender, beefy ribs that will show people your skills go beyond that of any ordinary cook.

Slice Beef Ribs

Smoke Beef Ribs On a Yoder Smoker

Are you looking for a new USA-made grill for your patio that is versatile, automated, and high quality?

Don't have the supplies you need?

Shop some of our barbecue supplies and equipment here in our online store or visit our store in person for a full line of barbecue equipment and supplies.

Can't find what you need online? Visit our specialty barbecue store at 140 W Main Street in New Holland, Pennsylvania to immerse yourself in many of the best products available for anyone wanting to make delicious food outdoors. Our store hours are listed at the bottom of this page.

About the author: Henry Hertzler is a writer and social media manager at Meadow Creek Barbecue Supply.

Matt’s Grilled Steak Recipe for Beginners

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​If you're a beef steak purist, you'll probably ​want to skip this recipe.

But if you're interested in experimenting with the bee​f flavor profile, ​this ​recipe will effortlessly ​transform you into the ​hero of the party. ​

​True, it’s not a classic slab of pure beef, but the process in this recipe reduces your chance of failure to almost nothing, practically eliminating the risk of embarrassment in front of your guests the next time you decide to tackle a steak dinner for family and friends.

​What You Need

  1. Thick-cut ​Steaks
  2. Butcher's Blitz Marinade (recipe below)
  3. Butcher BBQ Steak & Brisket Rub


​Tenderize your favorite steaks ​with a push-down bladed tenderizer, such as the LEM 48 Blade Hand-Held Tenderizer.

Marinade the steak in "Butcher's Blitz" marinade for 16-24 hours in the refrigerator. It's a good idea to shake the container ​a few times to ​mix the marinade.

Butcher's Blitz Marinade

Brew 6 ounces of extra strong dark roast coffee. Dissolve 3/4 cup of Butcher BBQ Prime Brisket Injection powder in 1 cup of very hot water. Add 1 cup of cold water.

Multiply this recipe as needed to cover the steaks in your marinade container. This recipe makes enough for 5 or 6 New York strip steaks or several ribeye steaks.

Pre-heat your grill ​as hot as you can. For this recipe, I'm using the Meadow Creek PG25 Patio Grill with the grilling pan raised and fired with Royal Oak Lump Charcoal.

Remove the steaks from the marinade and discard the marinade. Dust the steaks with ​Butcher BBQ Steak & Brisket Rub. This seasoning is quite salty, so be careful not to overdo it.

​Sear the steaks for 3–5 minutes per side or until the internal temperature reads 1​45 degrees F​. ​​​I used my trusty PT-75 probe thermometer.

Important Note: Because ​you used a tenderizer on these steaks,​ make sure you cook them at least to a medium doneness (1​45 degrees F) with a 3-minute rest time to take care of any contamination that got pushed into the meat. The advantage of this method is that the tenderizing and marinating process ​wide​ns the window of perfection, making it easy to turn out a tender and juicy steak.

If your grill is hot enough, you can get fancy and rotate the steaks 90 degrees about halfway through each side for some nice grill marks, ​but what's most important is to get the fat rendered and to ​get some nice ​browning on the outside of the steak without overcooking ​the inside.

​Move the steaks to a serving platter. ​Rest them for ​3 minutes and serve them while hot with your favorite sides.

​​This ​recipe comes from Matt, a resident Egghead and instructor here at Meadow Creek Barbecue Supply. He made these steaks at one of our Big Green Egg classes and people raved about them, saying they were the best steaks they've ever had.

​Want the supplies?

You can purchase all of the ​​items used in this ​recipe​ in our retail store​. Call us for more information or stop by and see us during business hours.

Meadow Creek Barbecue Supply
140 W Main St
New Holland, PA 17557

Phone: (717) 355-0779

Monday – Thursday: 8:00 am – 4:30 pm
Friday: 8:00 am – 7:00 pm
Saturday: 8:00 am – 1:00 pm
Sunday: Closed

​About the author: Lavern Gingerich is a writer and the digital marketing manager for Meadow Creek Barbecue Supply​.