• 1 rack St. Louis Ribs
  • 2 tbsp yellow mustard
  • 6 tbsp Rossarooski’s Honey Rib Rub
  • Spray Butter/Margarine
  • Chopped Peanuts
  • 13oz Tart Cherry Jelly
  • ½ cup Peanut Butter
  • ¼ cup apple cider vinegar
  • 2 tbsp Sriracha


  1. Remove membrane for the back of the ribs.
  2. Rub the outside of the ribs with the yellow mustard and seasoned generously with the Honey Rib Rub, allow to rest in the fridge 30 minutes for the seasoning to melt on to the meat.
  3. Preheat recteq to 275 degrees, cook the ribs until 207 internal about 4-4.5 hours. Spraying with the butter every 45 minutes or so to keep the meat moist.
  4. Mix all ingredients for the glaze and baste during the last 30 minutes. Garnish with chopped peanuts.