If you’re looking to impress your guests with fall-off-the-bone, flavor-packed ribs, this Party Ribs recipe is about to become your new go-to. Using Smoke ‘Em If You Got ‘Em organic BBQ rub, this method walks the perfect line between sweet, smoky, and tangy — with just the right amount of heat. It’s a low-and-slow cooking approach that brings out the best in pork ribs without overcomplicating things. No need for mustard or fancy binders — just a little avocado oil and a whole lot of flavor.
This recipe was inspired by our customer Jordan S. who knows his way around a grill. From the initial dry rub to the saucy oven finish and final flame kiss, every step brings out the richness of Smoke ‘Em If You Got ‘Em. Whether you're firing up your Kamado for the first time or a seasoned BBQ vet, this recipe delivers consistently tender, crowd-pleasing ribs worth repeating. Perfect for weekend parties, game days, or anytime you want BBQ that speaks for itself.
Party Ribs on the Kamado Grill
Make sweet, smoky, fall-off-the-bone Party Ribs using Smoke ‘Em If You Got ‘Em BBQ rub. This step-by-step method is perfect for Kamado-style grilling and oven finishing.
Ingredients
- 1–2 racks pork ribs (baby back or St. Louis-style)
- Flavor Seed’s Smoke 'Em If You Got 'Em seasoning
- Avocado oil (or water, if preferred)
- 3–4 tbsp butter
- 2–3 tbsp brown sugar
- 1–2 tbsp raw honey
- 2–3 tbsp your favorite BBQ sauce
- Optional: extra Smoke 'Em seasoning for finishing
Instructions
Prep the Ribs
- Pat the ribs dry.
- Lightly coat them in avocado oil as a binder. Avoid mustard, honey, syrup, or mayo.
- Apply Smoke ‘Em If You Got ‘Em generously on all sides.
- Let the ribs “sweat” for about 30 minutes at room temperature. This helps the rub absorb and gives the meat a rich color.
Initial Grill Cook
- Preheat your Kamado-style grill (like a Char-Griller Akorn) to 250–275°F.
- Place the ribs on the grill, meat side up.
- Cook for 1 hour per side, flipping once.
- Aim for an internal temp of 170–175°F before pulling them off the grill.
Wrap & Bake
- In a large foil pan or wrapped in foil, add:
• A few pats of butter
• A sprinkle of brown sugar
• A light drizzle of raw honey
• A light coat of BBQ sauce - Cover tightly and place in a 300°F oven for about 40 minutes.
Final Grill Finish
- Once the ribs are probe tender, return them to the grill.
- Cook uncovered for 10 minutes to let the sauce tack up and form a perfect glaze.
For cleaner slices, let the ribs rest for 10 minutes before cutting. Baby back ribs may cook a little faster than St. Louis-style ribs, so use tenderness as your final guide.