Winter Rib Recipe You’ll Actually Want to RepeatNothing beats low & slow ribs when the weather cools down. This one is built for rich smoke, sticky bark, and serious flavour — using Beauview BBQ favourites. WHAT YOU’LL NEED Pork ribs (full rack or St Louis cut) Misty Gully Rib Rub Lanes Kinda Sweet (for sweetness + bark finish) Your favourite BBQ smoker or grill MasterBuilt 800  Apple juice or spray bottle (for moisture during cook) STEP 1PREP THE RIBS • Remove membrane from the back of the ribs • Lightly coat with mustard or oil (helps rub stick) • Generously apply Misty Gully Rib Rub• Rest for 20–30 minutes before cooking STEP 2LOW & SLOW COOK • Set BBQ to 110–120°C (indirect heat) – Use Fahrenheit – 230-248 F• Add wood for smoke (apple or hickory works best) • Cook ribs for 3 hours, lid down • Light spray every 45–60 minutes to keep moisture STEP 3WRAP & SOFTEN • Wrap ribs in foil with a splash of apple juice • Cook for another 2 hours • This is where they go tender and juicy STEP 4FINISH & GLAZE • Unwrap and brush with BBQ sauce or juices • Sprinkle or glaze with Kinda Sweet Sauce• Back on the heat for 30–45 minutes to set bark SERVELet rest for 10–15 minutes, slice, and serve with something simple — slaw, pickles, or grilled corn. BEAUVIEW TIP Winter cooking = better smoke absorption and deeper flavour. Don’t rush it — low heat wins every time.