mix rub ingredients together with your hands. when I'm done mixing I like to put it into a large shaker bottle. this makes enough rub for about eight to ten racks of ribs

the spritz or mop sauce I like to just put it into a spritzer bottle. but you don't have to use one

prepping the ribs all ribs either baby back or spare ribs have a fine skin membrane on the back of them. this needs to be removed if you want smoke flavor and your rub to get into the meet. take a small knife and get underneath until you can grab it and rip it off the back of the ribs

true barbecue uses indirect heat and smoke. you can use an indirect smoker or just around barbecue. if you don't have an indirect smoker just make sure your fires on one side and your meat is on the other

you want your barbecue temperature to be 200 to 220°F. I like to use mesquite wood but you can use any would you like. cooking time should be around 4 to 5 hours

now every 20 to 30 minutes I check the meat and spirits on my spirits you can use a basting brush or a mop sauce brush but I think the bottle works the best. this will help keep the meat moist and keep the color from getting too dark

now about an hour hour and a half before there done. I take the ribs and wrap them in foil with a couple pads of butter and some more brown sugar sprinkled on the ribs. you can tell they're almost done when you pick them up and they only start to fall apart

after you take them off the grill take them out of the foil they will continue to cook