Cooking Instructions
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Step 1
Prepare UDS Drum smoker or other smoker for indirect cooking at 250 degrees F (120 degrees C). Add 1-2 chunks of cherry wood to hot coals for smoke flavor.
Step 2
Remove the membrane from the bone side of each slab of St. Louis Spare Ribs (2 rack) and trim excess fat.
Step 3
Season each slab on both sides with Killer Hogs The A.P. Rub (1/4 cup) followed by Killer Hogs BBQ Rub (1/4 cup).
Step 4
Place each slab on the smoker and cook for 2 hours spritzing with Apple Juice (12 fluid ounce) every 30 minutes.
Step 5
Wrap each slab in Peach Butcher paper (un-waxed) and place back on the pit for 1 ½ hours or until tender.
Step 6
Rest the ribs for at least 1 hour or in the refrigerator overnight.
Step 7
Prepare charcoal grill for direct grilling over medium high heat.
Step 8
Combine Killer Hogs BBQ Sauce (1/2 cup) and Killer Hogs Vinegar Sauce (1/2 cup) and brush over the back side of each slab. Place each directly on the cooking grate bone side down and brush sauce over the top (meat) side.
Step 9
Grill the ribs for 3-4 minutes on each side and serve.
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