Directions

1. Trim the ribs. Square up these St Louis Ribs,

   remove any surface fat on top and remove

   the membrane from the bottom bone side.

2. Prepare the smoker. Get your smoker fired

   up to 275 degrees using Royal Oak Lump

   Charcoal or if using a pellet grill, use the

   charcoal pellets. Mix in the Pecan wood.

3. Apply the seasonings. Spritz your ribs with

   Apple Juice for your rub applicator. Apply the

   Richard Fergola Butter Pecan seasoning to

   both sides of the slab and let set on your

   counter for 1 hour to sweat.

4. Smoking the ribs. Place the ribs on the top

   rack of the smoker with the bone side down

   for approx 2.5 hours at 275 degrees. Once

   you have the color, then wrap in foil with

   brown sugar, butter, honey, turbinato sugar

   and some sauce. Wrap with the bone side

   down for about another 1.5 hours or until the

   ribs temp out at approx 212 degrees.

5. Sauce & Serve. Apply your favorite sauce,

   slice and serve some killer wings!