Baby back & St Louis Pork Ribs (Vicarious Ranch)

Apple Juice (Fair Hills Farms)

EVOO (The Groves on 41) 

Rosemary (Nature’s Touch) 

Apricot Jalepeno Jam (Hartley Farms) 

Pat ribs dry with towel to rid all moisture. Coat with EVOO on both sides. Season well with Kosher salt and fresh cracked pepper. Grill on medium heat for 15min on each side basting with apple juice using fresh rosemary mop. Coat ribs in peach jalapeno jam and grill for an additional 5 min then dust with salt and pepper. Cook until internal temp reads 140d e.g., carry over cooking will raise internal temp 5 deg during rest. Let rest on a baking sheet for 10min then carve and serve.