Spare Ribs 321 Method

The 3-2-1 method is a 3-step cooking process. The 3-2-1 indicates the number of hours in each step. Smoke is only required during step 1. Step 2 is where the tenderizing happens.
Step 3. Is when the bark is set and firmed back up after the wrapping process.

Ingredients:
2 Racks of Pork Spare Ribs (Buy St. Louis Cut if available)
1 bottle Squeeze Parkay
Honey
Peanut Oil
Kosher Salt
Course Black Pepper (Not to heavy)
Garlic Powder
Paprika
Red Pepper
Apple Juice
Dark Brown Sugar
Tiger Sauce
BBQ Sauce (Personal Choice)
Recommended Wood: Apple

Preparation:
Rinse the ribs thoroughly, place on a sheet of foil and pat dry with paper towels.
Remove the membrane from the back of the ribs.
Trim fat very well to avoid being greasy when done. If needed, remove the Flap of meat on the bone side for more even cooking and seasoning.
Trim ribs to St. Louis style if not already cut.
Rub the ribs front and back with Peanut Oil.
Coat the ribs evenly with Salt, Black Pepper, Garlic Powder, red pepper, Paprika and Brown Sugar.
Wrap tightly and let rest for one to two hours at room temperature.

Smoking:
Preheat the smoker to 275 degrees.
Remove the ribs from the foil and place directly on a rack meat side up.
Smoke the ribs for 3 hours.
Mop or spritz ribs with apple juice hourly.
Lay down double sheets of foil for each rack of ribs.
Squeeze on the foil about 3 to 4 Tbsp. of Parkay the length of ribs. (Use Parkay and not butter, Parkay will not burn like butter.)
Sprinkle about 2 TBS. of the Tiger sauce over the Parkay.
Sprinkle a generous amount of brown sugar over the Parkay.
Zig-Zag Honey back and forth on top of brown sugar.
Mix all the ingredients together with your fingers or utensil so it is like a thick sauce.
After the 3 hours, remove the ribs from the smoker and place them Meat Side Down on the prepared foil mixture.
Apply the same ingredients on top (bone side) of the ribs, mix and spread evenly.
Wrap the foil tightly around each rack of ribs.
Place the foiled ribs back in the smoker. Meat Side Down.
Cook for 2 more hours at 275 degrees.
After 2 hours remove the ribs from the foil and place them back in the smoker meat side up.
Cook the ribs for one more hour without smoke if possible, until done.
Check the temperature, Don’t over Cook. Done Temp. 185-190°F.
When done, remove the ribs and coat both sides lightly with BBQ Sauce.
Cut the ribs with electric knife and serve.