St Louis Ribs

Remove silverskin from ribs, dust with weber brq rub.

Let the rub set for two hours in frig, let the ribs come to room temp.

Smoke at 180 for 3 hours. Spray with water or apple juice so the ribs do not dry out every so often.

Sprinkle brown sugar, I can’t believe it isn’t butter,and drizzle with honey, wrap in foil and cook for 2 hours at 225. 

Sauce the ribs and cook an hour at 180

Notes:

Cut rib on ten bones, before putting on smoker ( I just throw the whole ribs on)

Ribs are done at 190 degrees