Moore's Smoked Spare Ribs

Smoked Spare Ribs with Moore's Habanero Hot Sauce by J.R. Brown

Ingredient measurements vary based on the amount of ribs you're smoking and taste preferences.

Let meat get to room temperature and pat dry.
Remove membrane to allow smoke to saturate more.
Coat in mustard as a binder to help rub stick to meat.
Add your rub, ensuring all sides are coated evenly.
Let the ribs sit for 20-30 minutes until the meat starts to sweat.
Smoke at 275° on a pellet smoker. Cook for 2 hours, spritzing with apple juice or other sweet liquid every 30 or so minutes.
Check after 2 hours. Swipe actoss the top. If the rub doesn't come off, it is ready to wrap in foil with sauce.
Wrap in 2 layers of foil with brown sugar, butter, honey and Habanero Hot Sauce.
Put it back on the smoker for about another hour or until temp reaches between 200-208°.
Unwrap, top with additional sauce and put back on the grill for about 20 minutes to allow sauce to stick to ribs. Dust with more rub if desired.
Remove from grill and let rest for 20 minutes.

Tip: let the ribs rest in an over or cooker to keep them warm while resting.