1 slab pork spareribs (3–4lb; 1.5–2kg)

1 tbsp olive oil

1 cup All-Purpose Smoked BBQ Rub

1 cup Tomato & Garlic BBQ sauce, or other store-bought variety (corn syrup-free), plus more for serving

For the Texas Crutch:

¹⁄₄ cup apple juice

3 tbsp butter, cut into pats

1. Remove the membrane from the ribs—this is easiest with a paper towel for gripping the membrane and a butter knife for separating it from the meat. Rub olive oil all over the slab of ribs, then thoroughly apply the All-Purpose Smoked BBQ Rub so no part is exposed without the rub.

2. Set the smoker to 225°F (107°C) and place the ribs on the grate, meaty side up (cut the slab in half if necessary to fit). Smoke for 3 hours.

3. After 3 hours, apply the Texas Crutch. Remove the ribs from the smoker and place on two large, layered sheets of foil. Add the apple juice on the bottom of the foil, and butter pats on the top of the ribs. Wrap up the foil packet tightly, and return to the smoker for 2 hours more.

4. After 2 hours, remove the ribs from the foil packet and place back on the smoker grates, meaty side up. Generously cover the meaty side of the ribs with Tomato & Garlic BBQ sauce.

5. Raise the smoker temperature to 250°F (120°C) and smoke the ribs for 1 hour more, allowing the sauce to glaze over and form a bit of caramelization.

6. Remove the ribs from the smoker and tent with foil for 5 minutes, then slice and serve.

Pairing suggestions: These ribs pair well with Charleston All-Purpose Slaw and Bourbon & Peach Baked Beans.