Backyard Spare Ribs

INGREDIENTS

• 2 racks of St. Louis cut Spare ribs
• 2 oz. 3Eyz Championship Rub
• 3 oz. BBQ Bob’s Alpha BBQ Rub
• 6 oz. BBQ Bob’s Hav'N a BBQ Sauce
• Light Olive Oil
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Equipment List:

• BBQ Guru Temperature control system
• Pecan wood chips
• Chef’s Knife
• Basting brush
• Cutting board
• Disposable Gloves
• Hearth Gloves
• Paper Towels

DIRECTIONS

1. Set your  BBQ Guru Temperature control to 275°F.
2. Remove ribs from the package and lay them out on the cutting board.
3. Place them meat side down and remove the thin membranes from the back side of the ribs by using a dry paper towel to help grip and pull the membrane away from the bones.
4. Brush some olive oil on both sides of the ribs then dust with a layer of 3Eyz Championship Rub then a top layer of BBQ Bob’s Alpha BBQ Rub.
5. Let sit covered for 45 minutes in a cool area to bring ribs up to room temperature.
6. Place Pecan wood chunks into the hot coals of the smoker approximately 15 minutes before placing the ribs into the smoker.
7. Place the ribs into the smoker (indirect set up) meat side up and close the smoker.
8. Allow them to cook  for approximately 4 hours before checking them for tenderness.
9. Take a tooth pick or wooden skewer and poke it into the meat between the bones to check for tenderness. If there is any resistance from the meat, allow the ribs to cook longer.
10. Check ribs for tenderness every 20 minutes until tender.
11. Brush on the BBQ Bob’s Hav'N a BBQ Sauce while the ribs are on the smoker and let cook for 5-10 minutes to set the sauce and allow it to glaze.