Rotisserie St. Louis Pork Ribs

Leave the membrane intact for structure.

Apply a thin coat of Dale’s Marinade on both sides as a binder.

Season heavily with Big Horn Bison Honey Habanero Rub.

Let sit at room temp for 30–45 minutes to let the rub adhere.

Thread the ribs lengthwise on the rotisserie spit rod, secure tightly with forks.

Keep the rack balanced to ensure smooth rotation.

Preheat your Novo Grill to 350°F, using indirect heat.

Place a drip pan underneath to catch juices and prevent flare-ups.

Let ribs rotate with the lid closed for 2 to 2.5 hours.

At the 1.5-hour mark, baste both sides lightly with Racha Mild Sriracha using a brush or squeeze bottle.

Continue cooking until ribs show slight pullback from the bone and feel tender at 195–200°F internal.

Once pulled from the spit, give a final generous glaze of Racha Sriracha while the ribs are still hot.

Let rest for 10 minutes, then slice and serve.