Billy's style of cooking is a culmination of all the different restaurants he has worked in. He sources the best ingredients possible and cooks local and seasonal when available.

In 1998, Billy cut his culinary teeth at Palio Restaurant. He then moved to work at One if by Land, Two if by Sea from 2000 until 2004. Next was Park Avenue Café, and then he became a sous chef for the Modern and Blue Smoke, part of the Union Square Hospitality Group Restaurants, from 2005 – 2011. His next gig was at the Community Food and Juice from 2011 to 2013. He is currently the chef at Route 66 Smokehouse and resides in Brooklyn.

Berkshire Pork St. Louis Ribs by Billy Kooper

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Ingredients
3 packages Fossil Farms Berkshire Pork St. Louis Ribs

Dry Rub
1/3 cup chili powder
4 tbsp. ground cumin
4 tbsp. onion powder
4 tbsp. ground allspice
4 tbsp. celery salt
4 tbsp ground coriander seed

Wet Rub
4 1⁄2 cup ketchup
1 1⁄2 cup Molasses
1 cup Maple syrup
2 1⁄2 cup cider vinegar
3⁄4 cup Bourbon
3⁄4 cup coffee
3⁄4 cup Dijon mustard
2 oz. Tabasco

Directions
Gather all dry ingredients and mix together in a large bowl. In a large soup pot, toast the spices with enough cider vinegar to make a paste-like consistency. Once the spices become smoky and fragrant, transfer the toasted spice-paste into a large pot and incorporate the wet ingredients. Use an immersion blender or whisk to emulsify the mixture as some of the spice-paste and Dijon mustard will be slow to dissolve smoothly. Bring to a boil. Cut the heat and simmer for 20-25 minutes. Smoke the ribs with cherry and apple wood until meat is falling off the bone.