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| 1/4 cup salt 2 Tsp paprika 1 Tbsp ground black pepper 2 Tsp chili powder 1 Tbsp granulated garlic 1/2 Tsp ground cumin 1/4 Tsp cayenne 1/2 cup brown sugar 2 rack St Louis Pork Spar ribs, trimmed, membrane removed 1 1/2 cups honey divided 1/2 cup squeeze botte margarine (not spray) 1/2 cup apple juice (additional to thin) 1 cup BBQ sauce Hot peppers sauce to taste. | |
| Make spice rub by combinging salt, paprika, pepper, chili powder, garlic, cumin and cayenne. Mix 1/1/4 cup of the spice rub with brown sugar and set aside, this will be the foil mix. Dust the ribs on both side with the spice rub and let the ribs rest at least 30 minutes. Place the ribs in the smoker meat side up and all to smoke for about 2 1/2 hours. Remove from the smoker and put out 2 large sheets of foil. Place 3 Tbsps of the foil mix to each foil in the shape of the ribs. Drizzle 3-4 Tbsp of honey and a few squirts of margarine on the foil mix, they add 2 Tbsp of apple juice. Place the ribs meat side down on the goodies and then put 1 Tbsp of foil mix, another Tbsp honey and two more lines of squeeze margarine on the back side of the slab. Close the foil around the slabs and crimp the edges to make a sealed packet. Return the packets to the smoker at continue cooking for 90 minutes meat side down. Remove packets from the smoker and open carefully as to not get burned by the steam. Examine for the desired pullback from the bones and overall floppiness of the rack. If needed recrimp and return to the smoker for another 15 minutes. Combine BBQ sauce with 1/2 cup honey and sever shots of hot pepper sauce to taste. Thin with apple juice if needed, the glaze should be shiny and on the thin side. Drain the liquid from the foil packets. Glaze brush the glaze on both sides of the ribs. Tent the foil and let the ribs set 15 minutes before serving. | |
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