- 2 slabs St Louis Cut Spare Ribs
- Killer Hogs AP Seasoning
- Killer Hogs The BBQ Rub
- 1 cup Killer Hogs Vinegar Sauce (reserve 1/2 cup for glaze)
- 1/2 cup Killer Hogs The BBQ Sauce
- Remove silver skin and excess fat from each slab of ribs
- Season each slab with AP Seasoning and rest for 15 minutes
- Prepare Drum smoker for indirect smoking at 275 degrees. Cover 1/2 of fire basket with aluminum foil. Add 1 chunk each of Hickory and Cherry wood and 1/2 small onion to hot coals before placing ribs on smoker. (Any smoker can be used for this recipe just keep the cooking temperature at 275 degrees the entire duration)
- Season the ribs with The BBQ Rub on all sides and rest for 15 minutes.
- Place the ribs on the cooking grate and cook for 2 hours. Rotate the cooking rack every 1/2 hour so each slab has equal time over the hot coals. Also spritz each slab with water every rotation for moisture.
- After 2 hours when the ribs have a dark, mahogany color; remove them from the smoker. Lay our a piece of aluminum foil on the counter, pour 1/4 cup Vinegar Sauce across the foil and place 1 slab of ribs meat side down on the sauce. Wrap the foil around the slab and fold the ends so you can easily get back into the wrap. Repeat this step for the other slab as well.
- Stack the ribs back on the pit on the opposite side of the fire. After 30 minutes swap the ribs around.
- After 1 hour of cooking in the wrap carefully open the ribs and check for doneness. Internal temperature should be around 202 degrees and you should see the bones starting to expose. At this point remove the ribs from the smoker and rest for 10-15 minutes.
- Combine 1/2 cup The BBQ Sauce and 1/2 cup Vinegar Sauce in a small bowl. Carefully place each slab or ribs on a “foil boat” and brush with the sauce mixture. Season the top of each rack with additional The BBQ Rub and return to the pit to glaze for 15 minutes.
- Cut the ribs into individual bones and serve.