Looking for something special to make for this holiday season? Mix it up with our Holiday Pork Rib recipe! These ribs will melt in your mouth with the ultimate flavor.
This recipe can be used with St. Louis Stule or baby back ribs. St. Louis style are our personal favorite.

2 Racks St. Louis Cut Spare Ribs
1 Cup Meadow Creek BBQ Seasoning
1 Cup Meadow Creek Gourmet BBQ Seasoning
1 Cup Meadow Creek Brisket Rub
1 / 2 Cup Yellow Mustard
1-12 oz. can of Pepsi
1 Stick of Butter
1 Cup of Honey
2 Cups of Big Green Egg Sweet & Smoky BBQ Sauce

Remove the membrane on the bone side of the ribs. You can start peeling with the point of your knife under the membrane, then start grasping it with a paper towel and pulling it off the rest of the way. Trim any excess fat and small meat ends of the rack. Rub the racks with yellow mustard. Blend the 3 Meadow Creek seasonings and rub generously on both sides. You can refridgerate for a few hours after this, for best flavor results.

Set your smoker for 250 degrees indirect. Use apple, cherry, or peach wood for your smoke. Once your temp is stabalized, place your ribs either bone side down or in a vertical rib rack in the smoker for 2 hours. After 2 hours place the racks on a double layer of aluminum foil. The foil should have a layer of butter with honey drizzled over it. Wrap each rack tightly and add 3 oz. of Pepsi before wrapping completely. Cook for another 2 hours, meat side down. You will know your ribs are done once you see about 1/4″ of bone ends sticking out from the meat.

After another 2 hours at 250 degrees, the ribs should be limber when held by the ends. Remove from the foil and place bone side down on the smoker. Glaze the meat side with sauce and leave on the cooker for another 5-10 minutes to caramelize.

Slice and enjoy!