Ingredients:

Yields: 2-3
Cook: 6 hours
Prep: 20 mins

• 2 racks of St. Louis Baby Back Ribs (silver skin & lining removed)
• 1 bottle of Cowboy Prairie Fire BBQ Sauce
• 1 1/2 cup apple juice
• 1/2 cup brown sugar
• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons smoked paprika
• 2 tablespoons cumin
• 2 tablespoons black pepper
• 2 tablespoons sea salt
• 1 tablespoon red chili flakes
• 1 tablespoon cayenne powder
• Olive oil
  

PREPARATION:

In a bowl, mix the brown sugar, chili powder, garlic powder, onion powder, smoked paprika, cumin, black pepper, sea salt, red chili flakes & cayenne powder thoroughly

Take the 2 rack of ribs and generously lather olive oil on both sides. Then, cover with the spices that you mixed above

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, push to one side of the grill for indirect grilling. Optional: For a more intense flavor, add some hickory or apple wood chips to the top of the charcoal

Place ribs on the opposite side of the charcoal for 3 hours. Make sure to only check a couple of times as when the lid is up the meat is not cooking

Pull ribs off and place in 2 layers of tin foil. Pour in the apple juice, wrap the tin foil and place the ribs back on the grill, indirectly, for 2 more hours

Finally, pull the ribs off the grill, remove tin foil and baste them in the Cowboy Prairie Fire BBQ Sauce. Place ribs back on the grill for another hour. Add more BBQ sauce as needed. Make sure to also keep adding charcoal & smoking chips as needed



Pull the ribs off the grill, serve & enjoy!