St Louis Spare Ribs

Directions

1. Preheat grill, smoker, or oven to 250F
2. Remove ribs from packaging
3. Pull membrane off the bottom/bone side of ribs – use a paper towel to get a good grip
4. If needed, trim ribs (St. Louis style) creating a perfect square of meat around the bones.
5. Coat ribs thoroughly with Big Poppa Smokers Sweet Money Championship Rub (to taste)
6. Press rub into the meat, repeat on the other side
7. Let the salts “sweat” into the meat until they are shiny, about 5 minutes.
8. Put directly into the smoker at 250F for 2 hours, spritzing ribs with apple juice every half hour
9. After 2 hours, pull ribs out for foiling
10. Get 4 large sheets of heavy-duty foil cut and ready to go. Sheets should be large enough to fold over an entire rack of rib with no holes
11. Before placing ribs on foil, add honey, brown sugar, and  5 pats of butter (per rack) on foil sheets – almost the full length of the ribs
12. Lay ribs down on the mixture, meat side down
13. Squeeze more honey and sprinkle brown sugar on the bone side of ribs (the part that is facing up)
14. Wrap foil tightly around ribs, make sure to not to rip any holes
15. Repeat for remaining 3 racks of ribs
16. Put all racks back on the smoker for 2 more hours, or until desired tenderness
17. After 2 hours, pull foiled ribs out of cooker
18. Rib racks should have good “bend” in them, but should not be falling off the bone
19. Baste or drizzle ribs with Granny’s BBQ sauce (both meat and bone-side)
20. Cut ribs, then sprinkle Big Poppa Smokers Happy Ending Finishing Rub onto ribs for added flavor
21. Serve hot