CHAMPIONSHIP RIBS

INGREDIENTS:
1 RACK OF ST LOUIS STYLE PORK RIBS
BIG DADDY HILL'S MEMPHIS MAGIC 
BIG DADDY HILL'S SPICY APPLE RUB
BIG DADDY HILL'S BOURBON BLUES BBQ SAUCE
APPLE JUICE
BROWN SUGAR
HONEY
PARKAY SQUEEZE BUTTER
 
PREPARATION:
REMOVE SILVER SKIN FROM BONE SIDE OF THE RIBS
USE A 50/50 MIX OF BIG DADDY HILL'S MEMPHIS MAGIC RUB AND SPICY APPLE BBQ RUB TO EVENLY DUST BOTH SIDES OF THE RIBS.
PREHEAT YOUR SMOKER, OR GRILL TO 250 DEGREES
 
SMOKING THE RIBS:
PLACE THE RIBS ON THE SMOKER AND COOK FOR ONE HOUR AT 250 DEGREES.  SPRAY APPLE JUICE ON THE RIBS AT LEAST ONCE DURING THIS FIRST HOUR.  BLOT THE RIBS WITH A PAPER TOWEL IF YOU SEE ANY DARK RED SPOTS (BLOOD) TO REMOVE.  AFTER AN HOUR USE TWO FOIL SHEETS TO SPRINKLE BROWN SUGAR EVENLY DOWN THE CENTER LENGTHWISE OF THE FOIL.  ADD A HEALTHY STRIP OF HONEY OVER THE BROWN SUGAR, AND A STRIP OF THE PARKAY BUTTER.  PLACE THE RIBS MEAT SIDE DOWN ON THIS AND REPEAT ADDING BROWN SUGAR, HONEY AND PARKAY ON THE BONE SIDE BEFORE WRAPPING THE RIBS TIGHTLY.  NOTE:  SOME BBQ PITMASTERS LIKE TO ADD JUST A BIT MORE APPLE JUICE PRIOR TO CLOSING THE FOIL.  WRAPPING THE RIBS WILL ESSENTIALLY STEAM COOK THE RIBS TO ENHANCE THE TENDERNESS.  THE WRAP PHASE SHOULD TAKE NO LONGER THAN ONE MORE HOUR.  UNWRAP THE RIBS AFTER AN HOUR AND ADD A SMALL AMOUNT OF SAUCE TO THE BONE SIDE, THEN PLACE BACK ON THE SMOKER WHILE ADDING A LAYER OF SAUCE TO THE MEAT SIDE.  APPLY SAUCE TO THE MEAT SIDE AND ALLOW RIBS TO CONTINUE COOKING FOR 30 MINUTES TO AN HOUR.  DON'T FORGET TO SPRAY WITH THE APPLE JUICE DURING THIS FINAL COOK TO PREVENT ANY DRYING.  THE APPLE JUICE WILL ALSO THIN THE SAUCE SLIGHTLY AND DISPERSE SOME OF THE SUGARS TO PREVENT BURNING.  
FOR COMPETITION STYLE RIBS YOU DO NOT WANT FALL OFF THE BONE RIBS.  THIS IS NOT WHAT WOULD BE EXPECTED BY A KCBS JUDGE, BUT IF YOUR COOKING AT HOME BY ALL MEANS!