St. Lucifer Slow Cooked Ribs

St. Lucifer Slow Cooked Ribs


  • 3 racks baby back ribs

The Rub:

  • 1.5 cups light brown sugar
  • 1 tablespoons St. Lucifer Habanero Table Spice
  • 1 tablespoon fresh ground black pepper
  • 1.5 tablespoon garlic powder
  • 2 tablespoon kosher salt

The Basting Solution:

  • 2 cups apple cider vinegar
  • ½ cup water
  • ¼ cup your favorite Louisiana hot sauce
  • 2 tablespoons yellow mustard


  • In a mixing bowl, combine rub ingredients until completely blended.
  • Remove the back membrane from the ribs, using a dry cloth or paper town to grip and rip off.
  • Coat the ribs in yellow mustard and add the rub generously to all sides.
  • Wrap the ribs separately in plastic wrap and place in refrigerator for 12-24 hours.
  • Remove the plastic wrap and place on rib rack in smoker on 225F for 3-5 hours.
  • For oven baking, place ribs on top of one another, on a large sheet pan at 225 degrees for 3-5 hours. Rotate the ribs every 1.5 hours.
  • For the basting solution, combine all liquids into a spray bottle and shake until completely blended.
  • Baste the rubs throughout the cooking process. For the smoker, you can start basting 2 hours after you put the ribs on for added spice, add more St. Lucifer Habanero Table Spice to finish.
  • Ribs are ready with the bone and the meat are separate easy.

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