Course: Main Dish   Cuisine: American    Prep Time: 30-40 min   Cook Time: 4-5 hrs   Servings: 6-8


2 Loin Back Rib Racks

2 tablespoons Big Poppa Smokers Sweet Money Championship Rub

1 stick of butter (Pure Irish butter recommended)

1 cup apple juice or water (your choice), in a spray bottle for misting

1 tablespoon honey (clover recommended)

2 teaspoons brown sugar (1 per side)

1 jar Tabasco Pepper Jelly

1 bottle Granny’s BBQ Sauce


Preheat smoker to 250F

Remove ribs from packaging

Pull membrane off the back (bone side) – use a paper towel to get a good grip

Season both sides of ribs with Big Poppa Smokers Sweet Money Championship Rub (to taste) and rub the seasoning in (don’t forget the edges)

Let the ribs “sweat” or rest for about 20 minutes

Place ribs in the smoker for 2 hours in indirect heat or until an internal temperature of 160F is reached – spray with water or apple juice every 20 min

Prep for foil

Add 3 slices of Irish butter, sprinkle brown sugar, and honey to foil

Place ribs on top of the foil face down, add 3 slices of Irish butter, sprinkle brown sugar and honey on top of the ribs

Wrap the ribs very tight with double foil, place ribs back in smoker for about 1 – 1.5 hours in indirect heat

Make sauce: add Granny’s BBQ Sauce and Tabasco Pepper Jelly to a bowl, whisk

Check on ribs: if ribs bend, they are ready to baste

Remove foil from ribs, place on the grill in direct heat and baste ribs with sauce

Leave ribs in smoker for 5 minutes – bone facing the smoker

Remove ribs from smoker, slice ribs, baste with sauce and serve