Ingredients

• St. Louis-Cut Pork Rib Slabs2 pcs
• Brown Sugar Barbecue Rub4 tbsp
• Apple Juice (for spritzing)0.5 cup
• Organic Honey or Maple Syrup4 tbsp
• Salted Butter (melted)0.25 cup
• Hickory Smoke BBQ Sauce0.75 cup

Instructions

1. 1

   Remove the tough papery membrane from the back bone-side of each rib slab using a butter knife and a paper towel for grip.

2. 2

   Dust the rub evenly and generously on both fat and bone sides. Let rest for 15 minutes to sweat in.

3. 3

   Setup the smoker at 250°F (121°C) with sweet pecan and apple wood chunks.

4. 4

   Smoke the ribs bone-side down for 3 hours, spritzing with apple juice every 45 minutes to retain glaze and surface moisture.

5. 5

   Wrap step: Lay out two sheets of foil. For each slab, sprinkle brown sugar, butter slices, honey, and a splash of apple juice on the foil. Wrap the rib slab face-down into these liquids tightly.

6. 6

   Smoke the wrapped slabs for 2 more hours at 250°F. This tenderizes the collagen.

7. 7

   Unwrap the ribs carefully (hot steam!) and glaze them on both sides with your favorite hickory BBQ sauce. Place them back on the grates for 45 minutes to 1 hour to let the sauce caramelize and 'set'.

8. 8

   The ribs are done when they pass the bend test (gently lift from the center; they should bend into a beautiful curve and crack the surface of the bark, but not fall completely apart).