Step 1: Go get yourself some St. Louis style ribs. They are my favorite for this recipe because they are easy to work with and have a ton of meat. And trust me, you’re going to want as much meat as you can possibly consume.
Step 2: Crack your first #Budlight
Step 3: Trim any excess fat and peel the silver skin membrane from the bone side of the ribs. (Note: this part is really important. #Youtube it if you don’t know what you’re doing.)
Step 4: Combine a good hard squeeze of mustard, a couple shakes of Worcestershire sauce, and a splash of apple cider in a bowl.
Step 5: Coat the ribs with that mustard mixture and then toss on some of your favorite meat rub and give those bad boys a nice massage.
Step 6: Your hands are a mess at this point, so I assume your #budlight can is as well. Crack your second beer.
Step 7: Get your smoker fired up and set it to 180*
Step 8: Toss the ribs right on the grate and let them ride for 3 hours (we recommend doing this Step at 11:45)
Step 9: After 3 hours (4-5 beer if your better at measuring time that way) pull the ribs off the smoker. You should be at the end of the noon games, you see what we did there. If someone presses the overtime bottom @ #BWW and someone in the fantasy lineup is playing in the game those ribs can wait. They are just fine in the grill.
Step 10: Layer 4 sheets of tin foil and create a boat to drop each rack in. Each rack gets their own boat. Pour in a 1/2 cup of apple cider in the bottom of the boat. Sprinkle brown sugar on the top side of the ribs and drizzle on some honey. Then wrap the boat in another layer of tinfoil. (Pro tip: make the tin foil boats the night before)
Step 11: Turn up the heat to 225* and toss them in for 2 more hours.
Step 12: if you’re doing it right you should be at halftime of the 3:30 games. Unwrap and brush on your favorite BBQ sauce.
Step 13: Back in the smoker for 1 more hour for the sauce to firm up.
Step 14: Eat until you are in physical pain and then get you ass back on the couch for that 7:00pm kickoff.
