INGREDIENTS

INSTRUCTIONS

~---------------------RUB---------------------------  :          -- by
Tones)  ~---------------------MOP---------------------------
~--------------------GLAZE--------------------------  :          Honey
Mix rub ingredients and store in air-tight container.  If using spare
ribs, cut off chine bone to turn them into St. Louis  cut. Remove the
membrane. Rub on spice mixture and allow to sit 24  hours in
refrigerator.  Prepare smoker and get cooking section to 200F.  Remove
ribs from refrigerator and give them a rub with canola oil.  Give the
ribs another sprinkle of the rub, but do not rub it in.  Place ribs in
smoker and gradually increase temperature to 240-250F.  Each hour, turn
ribs and give them a mop. Be sure to give the mop a  good shake just
before use.  Ribs should be done in 4-5 hours--when the meat starts to
pull away  from the ends of the bones about 1/2 inch and they are limp
when  picked up in the middle.  Warm some honey in a suace pan. About
15 minutes before the ribs are  finished, give them a brush with the
warm honey on both sides. Put  them back into the smoker for another 15
minutes or so.  NOTES :  The rub is a modified version of one by David
Klose. I follow Danny  Gaulden's advice and get racks of ribs with more
fat. This makes the  ribs really tender and juicy. Do not trim off any
fat before smoking.  Trim off any excess external fat while slicing
ribs for serving.  Garry Howard suggested the honey glaze just before
the ribs are done.  A real team effort here.  Recipe by: Bill Wight
Posted to bbq-digest by wight@odc.net on Oct 22, 1998, converted by
MM_Buster v2.0l.

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