what’s cookin’, good lookin’?

6 lb pork ribs

1/4 cup yellow mustard

1/3 cup plus 4 tbsp Kountry Boys BBQ Chicken & Rib Rub

6 tbsp butter, cut into 6 pieces

2 tbsp honey

1 1/2 cups BBQ sauce, such as Stubb's Original or Franklin Barbecue Texas BBQ Sauce

Apple or cherry wood pellets or chips

Preheat smoker to 225 degrees.

Trim ribs and remove the thin membrane from the back of the rack. Brush both sides with mustard and season with 1/3 cup Kountry Boys BBQ Chicken & Rib Rub. Refrigerate for 30 minutes.

Place ribs on smoker. After two hours, check to see if rub has adhered to the meat, forming a bark. If bark has developed, gentle brush or spray ribs with 1/2 cup BBQ sauce. Continue to cook for one hour.

Once ribs have reached an internal temperature of 165 degrees, brush or spray with another 1/2 cup BBQ sauce. Lay ribs on a large sheet of peach butcher paper, bone side up. Distribute pats of butter, drizzle with honey and sprinkle with 4 tbsp of Kountry Boys BBQ Chicken & Rib Rub. Wrap ribs and return to the smoker.

Cook until ribs reach an internal temperature of 205 degrees and probe slides easily through meat. Slice and brush with additional BBQ sauce, if desire.