No Wrap Beef Spareribs

• 4.5 lb Rack Beef Spareribs
• 1/4 Cup Twisted Oliver AP Rub
• 1/4 Cup Kosmo Cow Cover
• 1/2 Cup Bear and Burtons Fireshire
• 32 oz. Apple Juice
• 1 Cup Head Country BBQ Sauce

• Royal Oak® 100% All Natural Hardwood Lump
• Royal Oak® Tumbleweeds
• Sharp Knief
• Large Pan
• Basting Brush
• Thermapen
• BBQ Spritzer Bottle

Empty lump charcoal in your smoker. Light with Royal Oak Tumbleweeds. Start the fire 1 Hr before putting the ribs on. Set the temperature to 250 degrees.

1. Trim and thick fat off the top of the spareribs.

2. Leave the membrane on the back of the ribs. This will help protect the meat during the cooking process.

3. In a large pan put 1/4 C. Of Fireshire on back of ribs and brush over entire rack. This works for binder and additional flavor.

4. Do the same on the front of the ribs with the remaining Fireshire.

5. Start with the back of the ribs and apply the A.P. And then the Cow Cover. Pat it in gently.

6. Do the same process on the meat side of the ribs.

7. Let the ribs set for 1 hour to give rubs time to mary with the meat.

8. Put the ribs on the smoker, meat side up. Smoke on 250 degrees.

9. Let ribs cook 45 minutes before spritzing. Spritz every 20 minutes until ribs are done.

10. Smoke to 200 degrees internal temp.

11. Sauce ribs and let them rest for 15 minutes.

12. Slice and serve with your favorite sides.