1. I started with prepping the St Lou’s style pork rib by removing the membrane off the bone side.
2. Seasoned the bone side of pork ribs with a combo of @meatchurch Holy Voodoo & Hot Honey Hog. Meat side was seasoned with @meatchurchbbqsupply The Holy Gospel.
3. Placed in the @traegergrills Ironwood XL running 275° with hickory pellets for 2.5 hours.
4. Made a sauce combo using 2:1 ratio of @finchbbq original & Sweet Habanero sauce. Add in 1/4 of @bigwickstx Mesquite Smoked Jalapeño glaze & 1/8th of honey.
5. Lay down bed of sauce on 2 sheets of foil. Add in some more seasoning and 2 tbsps of butter. Place ribs meat side down in foil and wrap tightly. Back onto the traeger for 1.5 hours.
6. Pull & let rest for 30 minutes. Slice up & ENJOY!
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