First you need to prepare the ribs by trimming any loose bits off. They will only burn anyway. And peel the thin membrane off the inside of the ribs.
The rub is roughly:
- 3 cups of brown sugar
- 1/3 cup cumin
- 1/4 cup Montreal steak spice
- 1/4 cup Montreal chicken spice
- 1/4 cup “Garlic Plus” from Costco
- 1 tbsp garlic
- 1 tbsp paprika
- 1 tbsp onion flakes
- 1 tbsp seasoning salt
- 1 tbsp ginger
- 1 tsp chilli powder
- 1 tsp onion powder
- 1 tsp dry mustard
- 1 tsp basil
- any other junk you want and mix up well
The smoking process is a 3-2-1 method; 3hrs at about 225-250 F. Then remove all the ribs and tightly wrap each with a glazey juice (below) in thick tin foil for 2 hrs at around 300 F. The tin foil prevents them from burning and tenderizes the **** out of them.
- 1/3 pound of butter
- 1 cup honey
- 2 cups fruit juice (not citrus)
- 2 cups Honey Bourbon
- 1 cup of your favourite BBQ sauce
- some of the leftover dry rub
Simmer all in a pan, reducing to about 50%. When wrapping the ribs in tin foil, turn up the edges of tin foil and pour a good amount of this glazey juice into the tin foil with the each of the ribs.
Then take them out of the tin foil trying hard not to eat them 🤪 and place them on the smoker racks again at about 225-250 F for another hour of smoke. Careful, they will want to fall apart!