Smoked Butter and Spice Co. pork ribs:
Set the Smoker for indirect cooking using lump coal and 2 cups of your favorite wood chips.
(I like pecan).
Remove the membrane from the ribs and apply your favorite Butter and Spice Co. seasoning to both sides.
Place the ribs bone side down, and cook for one hour. Check to see if the ribs are dry, and if so spritz with a mixture of 50% apple juice to water. Smoke for another hour, checking the color every 1/2 hour. Once the ribs reach the desired color, pull off of the smoker.
Put foil down on a table, and squirt 3 lines of liquid butter on the foil. Add 1/4 cup of brown sugar and 1/2 cup of your favorite BBQ sauce to the butter and wrap tightly – you do not want any gaps in the wrap or you will steam the ribs. Cook for an additional 30 minutes, then unwrap the ribs and place directly on the grid for a final 15 minutes to allow the glaze to tighten up. You can add bit more of your favorite BBQ sauce at this step if desired. I like to thin out my BBQ sauce with water, to make it more like a glaze. After the 15 minutes, rest for 5 to 10 minutes before serving.