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Ingredients
- 10 Tbsp. Lemon pepper, (the fake kind by Tones)
- 4 Tbsp. Salt
- 8 Tbsp. White sugar
- 6 Tbsp. Paprika, (Hungarian is best)
- 3/4 c. Canola oil
- 3/4 c. Apple juice
- 2 Tbsp. Rub
- 2 Tbsp. Montreal Steal seasoning Honey
Directions
- 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 mix and allow to sit 24 hrs 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 don't 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 hrs-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.
- Hot some honey in a suace pan. About 15 min before the ribs are finished, give them a brush with the hot honey on both sides. Put them back into the smoker for another 15 min or possibly 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. Don't 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.
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