If at first you don't succeed... Second day for smoking ribs.

I think it was Buddah who said Your best teacher is your last mistake.   Yesterdays rib cooking effort was a mistake. I tried again and got good results.

Ingredients

FOR THE RUB AND RIBS

•  ¹⁄₂ cup light brown sugar
•  ¹⁄₄ cup sweet paprika
•  1 tbsp. chili powder
•  1 tbsp. onion powder
•  1 tbsp. garlic powder
•  1 tbsp. cayenne
•  1 tbsp. kosher salt
•  1 tbsp. ground black pepper
•  ¹⁄₄ cup canola oil
•  2 racks St. Louis-cut pork spareribs (about 3 lb. each)

FOR THE SAUCE

•  3 cups ketchup
•  1 cup dark brown sugar
•  ³⁄₄ cup distilled white vinegar
•  2 tbsp. molasses
•  1 tbsp. Worcestershire sauce
•  1 tbsp. chili powder
•  1 tbsp. sweet paprika
•  1 tsp. onion powder
•  1 tsp. garlic powder
•  ¹⁄₂ tsp. cayenne
•  ¹⁄₂ tsp. ground black pepper
•  ¹⁄₂ cup honey
•  2 tbsp. apple cider vinegar
•  ¹⁄₂ cup apple juice
•  8 tbsp. unsalted butter, melted
•  ¹⁄₄ cup light brown sugar
• Sprinkle rub on ribs. Let sit 1 hour before putting in smoker. Heat smoker to 275º.  Smoke spray with apple juice every 30 minutes for two hours.
• Melt together butter, brown sugar and honey. Drizzle on ribs after smoking two hours, wrap in foil and continue smoking until temp. is around 190º  ( it took one hour in my smoker.)

Un wrat,  brush with BBQ sauce, return, unwrapped to smoker to set the sauce.

STEP 1

hour.

STEP 3

Prepar