• St Louis Style Pork Ribs
• Rum & Que Rib Rocker
• 2-3 chunks of Cherry Wood Chunks
• Raw Caster Sugar
• 4-5 Tbsp Pineapple Juice
• BBQ Foil (thicker and stronger than regular kitchen foil)
• 4 small cubes of butter
• Heat Beads Lump Charcoal
Fill the Bronco Charcoal basket with Heat Beads Lump Charcoal, and light using your preferred method. Install 1-3 food hangers, depending how many rib racks you will be cooking. There is no need to add the heat deflector. Add 2-3 chunks of cherry wood, and preheat the smoker to 275°F.
To prepare the ribs, first remove the membrane. To do this, you can use a blunt knife or spoon to gently work the membrane away. Once you have a corner free, use a paper towel to get a good grip on the membrane and peel it away from the bone.
Rub the ribs with Rum & Que Rib Rocker, ensuring a generous coating on all sides. Allow the ribs to sweat for 20 minutes.
Pierce each rib rack with a food hook at the thicker end, below the first or second bone Use the food hooks to hang the ribs on the hangers.
Smoke for 2.5 hours, spritzing with water each hour.
After 2.5 hours remove ribs from the smoker.
Remove the ribs from the pit, remove the food hooks, and wrap in foil with 4 small cubes of butter, honey, raw caster sugar and 4-5 tablespoons of pineapple juice. Avoid cracking or tearing the foil as this will allow moisture to escape and cause the ribs to turn black.
Remove the Food hangers from the Bronco, and install the cooking rack.
Place the wrapped ribs back in the Bronco, meat side down for another 1.5 hours.
Check that the ribs are done, using a toothpick or probe. There should be just a slight resistance. If there is more than a slight pull, place ribs back in the Bronco for another 20-30 minutes or until done.
Simmer half a cup of Rum & Que Meat Juice in a saucepan to warm it through.
Remove ribs from foil and place on a board. Glaze with the Rum & Que meat juice, slice, and serve.