• Take ribs out of packaging and pat dry.

  Trim as necessary and score membrane - or remove it if you don't like it.
  1 rack St. Louis Spare Ribs
• Combine rub ingredients and apply to the meat and bone side of the ribs.
  1 tbsp 16 mesh black pepper, 1/2 tbsp Morton kosher salt, 1/2 tbsp granulated garlic

Make Rib Glaze

• In a mixing bowl, combine the ingredients in the specified quantities with a whisk. Ensure the sugars and honey are well combined.
  1.5 cups Ketchup, 3/4 cup Honey, 1/2 cup Dark Brown Sugar, 1 cup Distilled White Vinegar, 1.5 cups Water, 1/2 cup Worcestershire sauce, 1/2 cup White Sugar, 1 Tbsp 16 Mesh Black Pepper, 1 Tbsp Cumin, 1 Tbsp Granulated Onion, 1 Tbsp Granulated Garlic

Smoke Ribs

• Get your smoker to 250F.
• Place your ribs on the smoker. Add a chunk of your favorite hardwood - I used cherry.

Take Off the Smoker to Glaze and Wrap

• Once the ribs have a dark bark and they're near tender (around 190F internal), take them off the smoke to glaze.
• Liberally apply rib glaze to the meat side of the ribs.
• Take out a large sheet of aluminum foil and place glazed ribs meat side down.
• Put more glaze on the bone side.
• Wrap tightly, ensuring no steam can escape.

Hot Holding Overnight OR Finishing the Same Day

• If hot holding: Set oven or smoker to 175F; Place wrapped ribs in the holding oven for 16+ hours.

  The next day, take the ribs out of the wrap and let cool for 5 minutes.

  Then slice between the bones and enjoy!

  If finishing the same day: Place wrapped ribs back on the smoker or in the oven set to 250F; Cook for 1 more hour and then check for tenderness (200-205F internal).

  When tender, take the ribs out of the wrap and rest for 15 minutes.

  Then slice between the bones and enjoy.