Directions

Prep the Ribs

1. Remove the membrane from the back of the ribs.

2. Lightly coat the ribs with mustard or hot sauce as a binder.

3. Apply a base layer of Texas Rib Grind, then a second layer of Texas Sweet Grind for extra flavor and bark.

4. Let the ribs sit for 20-30 minutes while your smoker comes to 300°F.

Smoke the Ribs (First 1.5 to 2 Hours)

1. *wrap the ribs when the bark is set and you like to color… the longer they go in wrapped, the darker the ribs will look. 

2. Place ribs meat-side up in the smoker at 300°F.

3. Spritz with apple juice every 45 minutes to keep them moist.

Wrap the Ribs (1.5 - 2 Hours)

1. Place two sheets of heavy-duty foil on a table.

2. Lay down butter pats, brown sugar, honey, and a little more Texas Sweet Grind.

3. Place ribs meat-side down onto the butter mixture.

4. Add a splash of apple juice, then wrap tightly.

5. Return to the smoker at 300°F for another 1.5 to 2 hours until the ribs are probe tender around 208-210 

Sauce & Set the Glaze

1. Carefully remove ribs from the foil and place them back on the smoker.

2. Brush with Head Country Apple Habanero BBQ Sauce and let it set for 15-20 minutes until tacky.

3. For a competition-style finish, apply a second layer of sauce before removing from the smoker.

Rest & Slice

1. Let ribs rest for 10-15 minutes, then slice and serve!