Lollipop Pork Ribs

15 Jan Lollipop Pork Ribs

Sticky • Sweet-Heat • Hand-Held • Party Perfect

These are individual, candy-coated rib bites designed to be eaten off the bone — no plates, no knives, no mess. This is exactly the style that drives sampling, repeat grabs, and bottle sales.

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🛒 Ingredients

Meat

• 2–3 racks St. Louis pork ribs

Three Little Pigs Rubs

• Spicy Honey Maple
• Touch of Cherry
• Hot Championship

Three Little Pigs Sauces

• Puff-n-Huff KC Sweet
• Puff-n-Huff Compitition

Wrap

• ½ cup butter
• ½ cup honey
• ½ cup brown sugar
• 1 cup apple juice

Smoke

• Cherry + pecan wood

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🔪 Step 1 — Lollipop Cut

1. Remove membrane.
2. Cut between every bone so each rib is its own “lollipop.”
3. Lightly oil or mustard coat.

Season in layers:

• Spicy Honey Maple
• Touch of Cherry
• Light dust Hot Championship

Rest 20–30 minutes.

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🔥 Step 2 — Smoke

• Smoker: 250°F
• Spread ribs out on racks or in a rib basket.

Smoke 1½–2 hours until deep mahogany and tacky.

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🧈 Step 3 — Candy Wrap

Place ribs in a foil pan.

Add:

• Butter
• Honey
• Brown sugar
• Apple juice
• Touch of Cherry
• Pinch Hot Championship

Cover and cook 60–75 minutes until tender.

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🔥 Step 4 — Sauce Glaze

Drain excess liquid.

Mix:

• 50% Puff-N-Huff KC Sweet Sauce
• 50% Puff-n-Huff Compitition Sauce

Pour over ribs and gently toss.

Raise pit to 275°F and cook uncovered 30–45 minutes until sauce tightens and ribs look glossy and sticky.

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🔥 Step 5 — Finish

Light dust of Touch of Cherry right before serving.

Serve hot — straight off the pit, no forks required.

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Chris Marks (CBBQE) CHief BBQ Expert Three Little Pigs Rubs and Sauces