RIBS OF PORK

The following recipe will show you how to make a "competition style" rib that will impress your guests at your next barbecue.

Ingredients

  • Pork Ribs
  • The Holy Gospel of Meat Church Honey Hog + BBQ Rub Hot BBQ Rub \sMeat Church
  • Meat church rub
  •  Dia De La Fajita
  • Other excellent choices Honey Hog, Gospel, and Holy Voodoo are all other options.
  • 1 cup apple juice to use as a spritzer
  • 5 pats of butter or 1 bottle of squeeze butter
  • 1 cup sugar (brown)



Optional
BBQ Sauce of your choice. Meat Mitch Whomp Texas Pepper Jelly Apple Cherry Hab Rib Candy is one of our favourites.
Preheat your smoker to 275 degrees Fahrenheit. This smoke is best made with hickory wood.



Remove the membrane from the rear of the rack and flip the ribs meat side down. The membrane may be readily removed by grasping it with a paper towel and tugging it off.
On the bone side, apply a thick coat of our Honey Hog Hot BBQ rub. Allow 15 to 30 minutes for the rub to adhere.

Turn the ribs over to the other side. Using a small dusting of our Fajita rub, coat the chicken. Apply a thick layer of Honey Hog on the meat side next. Cover the meat completely. Place the ribs in the smoker with the meat side up. Every 45 minutes, spritz the ribs with apple juice.

Smoke for 2.5 hours, or until the colour is a rich mahogany. The visible queue is the most crucial. When you've attained the lovely hue you want, get ready to wrap.
To keep the ribs' beautiful colour, wrap them with aluminium foil. 2 long strips of aluminium foil should be laid out. On the foil, make a bed with 1 handful of brown sugar and 5-6 pats of butter.

At this stage, remove the ribs from the foil and glaze or sauce them.
We combine our favourite BBQ sauce with Texas Pepper Jelly Rib Candy in a 3:1 ratio. Use  a variety of delicious flavours, including Sweet smoke q, Apple n Brown Sugar, and Peachy Peach. Feel free to customise this dish by using your favourite sauces.

The ribs just need to be on the cooker for 10 to 15 minutes to set the sauce. The barbeque sauce will not run down your face if you do this.

Slice and enjoy!

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