• 2 Rack St. Louis-style ribs

• 4 Tablespoon kosher salt

• 2 Tablespoon coarse ground black pepper, divided

• 4 Tablespoon paprika

• 2 Tablespoon garlic powder

• 2 Tablespoon onion powder

• 1 Teaspoon Chipotle Chili Powder

• 15 Fluid Ounce Tomato Sauce, organic

• 1/2 Cup water

• 1/2 Cup apple cider vinegar

• 3333333333333333/10000000000000000 Cup honey

• 2 Teaspoon onion powder

• 1 1/2 Teaspoon coarse ground black pepper, divided

• 1 Teaspoon ground mustard

• 1 Teaspoon paprika

Steps

1

When ready to cook, set grill temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.

2

Remove membrane from back of ribs and season both sides with the rub. Let the ribs rest for 15 to 20 minutes.

3

Place the ribs on the grill bone side down and cook for 4 to 4-1/2 hours. Check the internal temperature of the ribs, the desired temperature is 202℉. If not at temperature, cook for an additional 30 minutes or until temperature is reached.

4

While the ribs are cooking, prepare the sauce. Combine all the ingredients for the sauce and heat through on stove top.

5

Place a thin layer of sauce on both sides and continue to cook for 10 minutes for the sauce to set.

6

Remove ribs from grill and let rest for 10 minutes before slicing. Enjoy!