Ross’s 3-2-1 St. Louis Ribs
1. Fire up your REC TEC and set to 250ºF.
2. Remove silver skin membrane from bone side of ribs and evenly coat both sides with yellow
mustard. Don’t worry if you don’t like mustard, you can’t taste it, you can use olive oil or
vegetable oil as well.
3. Season liberally on all sides with Rossarooski’s Honey Rib Rub and allow ribs to sit out 20-30
minutes at room temperature.
4. Place on REC TEC for 3 hours.
5. After 3 hours pull ribs off of REC TEC and wrap with aluminum foil. Inside foil sprinkle with
1/4 cup brown sugar, 1/2 stick of butter separated into tsp. portions, and 1/4 cup room
temperature apple juice. Place back onto REC TEC and cook 2 hours.
6. After 2 hours unwrap ribs from foil and place back on REC TEC for 1 hour.
For sauced ribs apply REC TEC BBQ sauce after 30 minutes.
7. After 1 hour pull ribs off and allow to rest 15-20 minutes before slicing.
Ribs should take approx. 6 hours.
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SUPER Easy St. Louis Honey Ribs
1. Fire up your REC TEC and set to 250ºF.
2. Remove silver skin membrane from bone side of ribs and evenly coat both sides with yellow
mustard. Don’t worry if you don’t like mustard, you can’t taste it, you can use olive oil or
vegetable oil as well.
3. Season liberally on all sides with Rossarooski’s Honey Rib Rub and allow ribs to sit out 20-30
minutes at room temperature.
4. Place on REC TEC for 6 hours.
5. For sauced ribs add REC TEC BBQ sauce after 5.5 hours (last 30 minutes of cook). For dry
ribs sprinkle additional rub before pulling off REC TEC.
6. Pull ribs off and allow to rest 15-20 minutes before slicing.
Ribs should take approx. 6 hours.
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Colden’s Perfect Steaks
1. Fire your REC TEC and set to 500ºF.
2. Season your favorite steak cut liberally with Colden’s Freakin’ Greek Rub.
3. Place steak onto REC TEC and cook until desired doneness.
Rare: 120-130ºF
Medium Rare: 130-135ºF
Medium: 135-145ºF
Medium Well: 145-155ºF
Well: 155+
4. Remove steak and allow to sit 10-15 minutes before serving.
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