Prepare your ribs by removing the membrane on the bottom of the ribs.

Cover one side of the ribs with a generous amount of meat rub spice. We use KC Butt Rub and you can't over do it on this part. You can fully cover the ribs with the seasoning! Let it soak in for 30 minutes while you fire up your smoker or grill!

You want your grill to be around 225°.

Coat the other side of your ribs with another generous sprinkle of the meat rub and let it soak in for another 30 minutes.

Once the seasoning is soaked in pretty well and your grill is at 225° go ahead and place them on MEAT SIDE UP for about 2 hours.

While they are cooking you want to check them a few times and spray them with apple juice 2-3 times during that 2 hour cook time. This keeps them from drying out!

Once they turn a bright red or mahogany color then they are ready to take in side for the next step.

Prepare sheets of foil for each rack of rib. Put a handful (maybe a cup) of brown sugar on your foil in a long line about the size of your rib rack. Then add your 4 pats of butter on top of the brown sugar. Then drizzle a generous amount of honey on top of that. See pic for example.

Next, add your rack of rib on top of the brown sugar/butter/honey mixture MEAT SIDE DOWN. Wrap it up tight in the foil. Repeat for any remaining racks of ribs.

Put the foil wrapped ribs back on the smoker/grill MEAT SIDE DOWN this time. They will cook for another 2 hours roughly. Once the bone is showing on the ends about 1/4 inch or the inside meat temp is 160° you know they are ready!