Recipe courtesy of Chile Slinger
Rib seasoning of your choice
Apple Cider Vinegar (50/50 mixture with water, in a spray bottle)
Heat your smoker to 230*-250*F.
Remove the ribs from packaging & rinse well.
Remove the thin membrane that is attached to the bone side.
Shake Chile Slinger BBQ Rub liberally all over both sides of the ribs.
Apply Worcestershire sauce to each side of the ribs.
Place ribs into the smoker, meat side up, and cook for 3 hours.
After the first hour, spritz ribs with a 50/50 mixture of cider vinegar and water. Spritz again, every hour, for the next 2 hours.
For each slab of ribs, prepare a sheet of aluminum foil (large enough to completely wrap the ribs.) Before wrapping, layer on the foil in this order: brown sugar, rib seasoning, and butter.
Place the wrapped ribs back into the smoker, meat side down. Cook for an additional 2 hours.
Remove ribs from smoker; unwrap & discard the foil.
Place ribs back into the smoker, meat side up, and cook 1 more hour at 230*-250*F.
After the first 30 minutes, coat the meaty side of the ribs with a thin layer of Chile Slinger BBQ Sauce. (Watch the ribs closely at this point, because the sugar in the sauce can burn the top of the ribs as they cook!)
Ribs are ready when the internal temperature reaches 190*-205*F.
Remove the ribs when desired color is achieved.
Place on cutting board to cool, about 10 minutes before slicing.
If ribs get done too soon before serving, remove and wrap in foil. Wrap foiled ribs in towels and place in dry cooler for an hour or so before slicing.
Serve the ribs with your choice of Chile Slinger BBQ Sauce! Enjoy!