INGREDIENTS

INSTRUCTIONS

RUB
MOP
GLAZE
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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