1/4 cup Texas Pepper Jelly Apple Cherry Habanero Rib Candy
Combine the sauces and warm before glazing on ribs.
Prepare smoker for indirect cooking at 275 degrees. Add a chunks of hickory and cherry wood for smoke flavor.
Remove the membrane and trim excess fat from each rack of ribs. In contest we also remove the end bones to straighten the rack but at home it’s not necessary. Apply thin coat of mustard to the back of the ribs; season with medium layer of Swine Life Mississippi Grind; sweat the ribs for 15-20 minutes; and season with medium layer of Killer Hogs Hot Rub.
Flip the ribs over and apply mustard to the meat side. Season with a medium coat of Swine Life Mississippi Grind, sweat for 15-20 minutes, then apply medium layer of Killer Hogs The BBQ Rub.
Place the ribs on the smoker and smoke for 2 hours spritzing with water every 30-45 minutes as needed. Wrap each slab individually in aluminum foil. In the foil layer 1/4 cup Brown Sugar, Parkay Margarine, Kosmo’s Apple Cherry Habanero Glaze, and Killer Hogs Vinegar Sauce. Place the ribs meat down in the mixture and add a little Vinegar Sauce to the back side. Close the foil up and around the ribs folding the ends up for easy access to check tenderness.
Return the Ribs to the smoker and continue cooking until internal temperature reaches 204 degrees. Check the ribs after 1 hour in the wrap and every 15 minutes until desired tenderness.
Rest the ribs for 1 hour in a dry cooler. Unwrap the foil and transfer the ribs to a foil boat for easy moving. Dust the bone side with Killer Hogs The BBQ Rub and glaze with the sauce mixture* recipe below.
Carefully flip the ribs over and dust with a little Killer Hogs The BBQ Rub on the meat side. Brush the tops with the glaze and return to the pit for 30 minutes to set.