Texas Pit Ribs

Directions

• Remove the membrane.

• Rub both sides of the ribs with the rub. If you have the time, cover the ribs and refrigerate them overnight.

•  Preheat your smoker to 225˚F.

•  Place the rib racks on the smoker, meaty sides up, and cook for 3 hours.

•  Pull the ribs off the smoker. Arrange each rack on a large sheet of heavy-duty aluminum foil. Brush the ribs with ⅓ cup of the barbecue sauce and reserve the rest for later. Drizzle the apple cider and vinegar around the edges of the ribs. Place the cubes of butter on top of the ribs. Tightly wrap each rack in a double layer of foil to create a leak-proof packet. Return the ribs to the smoker and cook until tender when pierced with a knife, 2-3 hours longer.

• Carefully unwrap the foil to expose the meat. Brush the racks with the remaining ⅓ cup barbecue sauce, and cook 15 minutes longer, or until the sauce turns sticky and the internal temperature hits 200 degrees.

• Transfer the rib racks to a cutting board and cut them into portions. Serve and enjoy!