• Take ribs out of package and pat dry with paper towel.
• Remove sternum, flap (skirt) meat, and score membrane.
• Combine rub ingredients in specified quantities. Apply a light layer to the bone side and a heavier layer to the meat side.

  The dry rub listed is enough for 2 racks of spare ribs.
  1/4 cup 16 Mesh Black Pepper, 2 tbsp Diamond Crystal Kosher Salt, 1/2 tbsp Celery Salt, 1/2 tbsp Achiote Powder OR Paprika

Get Your Smoker to 225-250F

• Put ribs on indirect and allow to smoke.
• Add new wood chunks every 45-60 minutes.

  I used post oak and cherry.
• After the bark is dark and the rub is set (around 3-4 hours of smoking).

  Then wrap with foil or butcher paper.
• Before wrapping, spritz the paper or foil with water and then wrap tightly and return to your smoker or Kitchen oven set to 250F.

Check for Tenderness After 1 Hour Wrapped

• In terms of tests, use the ones pictured above - so the bend test, the tear test, and probe test.

  If the ribs still aren't tender, re-wrap the ribs and return to the smoker or oven. Check for tenderness every 30 minutes.

  If you like your ribs "fall off the bone" leave wrapped until the internal temperature is 212F+.

  My ribs were tender after 1 hour and 30 minutes.

  Once tender, rest for 15 minutes and then enjoy!

Optional: Sauce with a Simple Syrup Glaze

• In a pot over medium heat, combine 1/2 cup water and 1/2 cup white sugar.
• Bring to a slight boil and then kill the heat, ensuring all the sugar has dissolved.
• Allow to cool and then transfer to a squeeze bottle.
• Apply a liberal layer over the ribs while they're resting.

  Then slice and enjoy