Ingredients

• 2 – 3.5 lb slabs of St. Louis cut Spare Ribs
• Approx 2-ounces of Smokin’ Guns Hot Dry Rub
• Approx 2-ounces of Victory Lane Sassy Apple Dry Rub
• 12-ounce bottle of BurntOut BBQ Grillcandy
• 2 tbs unsalted butter
• ½ cup light brown sugar
• 3 tbs honey or agave
• ¼ cup 100% apple juice
• 12-ounce bottle of Proud Souls Sweet Dreams BBQ sauce

Preparation

1. Strip membrane off the back of each rack of ribs and trim excess fat on the meat side
2. Using a small fork, poke between each rib to break up connective tissues

Directions

1. Heat Smoker to 300° F.
2. Layer both sides of the ribs with the Rubs (bone side 1st). Allow seasoning to “sweat” into the meat by setting for approx 1 hour in the refrigerator.
3. Place ribs in the smoker either by hanging or by lying flat bone side down.
4. Smoke ribs for approximately 1.5 to 2 hours. Monitor the bone side of the ribs so they don’t burn. If they are getting too dark, place a piece of aluminum foil under the ribs.
5. When the seasoning is set into the ribs and they are mahogany in color pull. Proceed to top the ribs with butter, brown sugar, honey, grillcandy and apple juice.  Double wrap the ribs tightly in heavy duty aluminum foil (Make sure the ribs are wrapped tightly so the meat is braised, not steamed.)
6. Place the foiled ribs meat side up on the smoker rack and lower the smoker temp between 250 – 275° to prevent burning the sugars.
7. Cook for additional 60 minutes. Check 45 minutes into the cooking by lifting with gloved hands. If they feel loose and likely to fall apart, remove from the smoker, drain braising      liquid and vent the foil. If the ribs still feel tight, place back on the smoker and check again in 15 minutes.
8. Once the ribs are to the tenderness you desire, remove foil and place back on the smoker, meat side up at 225 degrees
9. Brush with BBQ Sauce and let set for 5-10 minutes.
10. Remove ribs from the smoker to rest 10 minutes under a vented foil tent.
11. When ready to serve, slice ribs between bones, serve to family and friends and have a cold one.

Cheers!