Étapes

• Step 1

  In a bowl, combine all ingredients except ribs. Place wet rub on both sides of ribs; let sit for at least 10 minutes.

  Ingrédients

  • 1/2 Cup cassonade

  • 1 Tablespoon Cumin Moulu

  • 1 Tablespoon poudre de chili ancho

  • 1 Tablespoon Paprika Fumé

  • 1 Tablespoon sel d’ail

  • 3 Tablespoon balsamic vinegar

• Step 2

  When ready to cook, set temperature to 180℉ and preheat for 15 minutes. Smoke ribs for 2 hours.

  02:00

  180 ˚F / 82 ˚C

  Ingrédients

  • 1 Rack St. Louis-style ribs

• Step 3

  Turn temperature to 250℉; transfer the ribs into a foil pan, or wrap in tinfoil. Pour apple juice in the foil. Place foiled ribs back on grill. Cook for 2 hours. Remove from grill and let rest 10 minutes. Enjoy!

  250 ˚F / 121 ˚C

  Ingrédients

  • 2 Cup jus de pomme