WORLD CHAMPIONSHIP BRISKET RUB RECIPES

Steps:

• Rinse ribs under water. Remove membrane from bone side.
• Dust all sides with dry rub. Press rub into meat with open hand. Let sit at room temperature for 45 to 60 minutes.
• Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and peach wood.
• Smoke ribs directly on racks, meat side up, for three hours.
• Spritz the ribs with apple juice every hour and/or add a water pan to the smoker.
• Lay down a sheet of aluminum foil per rib rack.
• Spread a quarter cup of ghee onto the foil. Sprinkle half a cup of brown sugar onto the butter and squeeze the honey in a zig-zag pattern over the butter and brown sugar. Then pour on the Tiger sauce . Mix together with a gloved hand.
• Place ribs meat side down into glaze mixture. Spread excess glaze onto the bone side of ribs. Be sure the rack of ribs is thoroughly and evenly covered.
• Wrap the foil tightly around the rack of ribs, making sure there are no loose spots where steam can escape. Place foiled ribs back on the smoker for 2 more hours.
• After 2 hours, carefully remove the ribs from the foil. Place back on the smoker rack and mop all over with BBQ sauce.
• Cook for another hour mopping once more at the half hour mark.
• Remove from smoker and serve warm.