1 Rack of St. Louis Ribs

1 Cup Apple Cider

2 Tbsp Salted Butter

¼ Cup Brown Sugar

1 Tbps Sea Salt

2 Tsps Black Pepper

2 Tsps Paprika

2 Tsps Garlic Powder

2 Tsps Onion Powder

1 Tsp Ground Mustard Powder

1 Tsp Cayenne Pepper

1. Grill Instructions: Preheat your grill to 225 degrees using charcoal and wood

chips/chunks on one side allowing for the ribs to be placed on the “cold” side.

2. Smoker Instructions: Preheat your smoker to 225 degrees with your wood of

choice (fruit woods are preferable). A water pan is optional as the ribs will be

basted during the cook.

3. Rib Prep: Pat the ribs dry with a paper towel. Trim any excess fat as well as the

last small rib as it contains small bones. Optional: you can “square” the ribs by

trimming the top cap of meat which not only removes floating bones but also

creates a uniform look. Using a paper towel slowly remove the membrane on the

bone side of the ribs. If you’re having trouble removing the membrane, you can

also cross score it as it will cook off easier.

4. Liberally season all sides of the ribs with the rub recipe listed above.

5. In a small saucepan on the stove, combine the butter and apple cider over

medium low heat. Once combined transfer to a bowl, this is will be used for

basting later.

6. Place seasoned ribs directly into the smoker, or if using a grill, directly unto the

grill grates on the “cold” side. Cook continually undisturbed for 1.5 hours.

7. Begin basting the with apple cider/butter mixture. Then cook for the next 3.5-4.5

hours basting every 45 minutes.

8. The target temperature is 190 degrees, once the ribs are at temp they can be

removed to rest for at least 15 minutes before serving.

9. Optional: After the ribs are at temp, you can add your BBQ sauce of choice and

continue to grill for an additional 20 minutes to allow the sauce to set.