1 rack of St. Louis Style Ribs (choose the meatiest ones you can find)1/8 tsp. cayenne pepper¼ cup brown sugar1 margerine½ cup of wildflower honey
2 containers of bbq rub (recommend Dizzy Dust and 3Eyz BBQ Rub) and
½ cup apple juice
½ cup smokey bbq sauce (recommend Head Country)

Pull Membrane from bone side of ribs

Lightly sprinkle cayenne evenly on both sides of rack

Shake on dizzy dust lightly (both sides)

Shake on 3Eyz BBQ Rub liberally (both sides)

Place in smoker at 275° F (use 2 small chunks of apple or pecan wood for smoke)

While ribs are cooking lay out two 24” pieces of heavy duty aluminum foil.

After 4.5 hours the meat should be receding from the bone about ¼’.  Place ½ of the honey, brown sugar three ½” pads of margarine and a light dusting of rub onto top sheet on foil.

Lay the ribs, meat side down onto the seasoned foil. Repeat the process on the bone side of the ribs with the rest of the ingredients.

Place ½ cup of apple juice into the foil with the ribs and cover tight with both layers of foil.

Cook for another 1.5 hours and remove from oven or smoker.

Open foil and let ribs rest for 10 min.

Carefully pick up ribs with two hands or a set of tongs and lay on a baking sheet or grill rack with the meat side up.

Brush BBQ sauce in the ribs covering the whole rack and place them back into 275° F heat for about 10 min.

Remove from heat, let cool for 10 minutes and slice.

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