SMOKED RIBS

I always enjoy cooking for others. This cook was for my friend Uli Bella of Ozomatli and the rest of the band/crew. We recorded a recent Food Origins podcast (will release later this year) in LA. I wasn’t able to bring him some smoked ribs as promised then; so I am honoring that today. St. Louis style for ribs were seasoned with Grill Your Ass Off Infidel Rub and Traeger Rub. I used the 3-2-1 method for smoking including a honey butter wrap. Sauce was a mix of Bachan’s Yuzu , Sweet Baby Ray’s and a shot of Puncher’s Chance Bourbon made by Bruce Buffer. The ribs came out with great color, delicious , tender and disappeared in five minutes.