Preparation

Prep Time: 30min | Cook Time: 360min

Instructions:

1. Prep the ribs:
   • The membrane from the ribs should be removed if you bought your ribs at Tony’s as we carry only skinless back ribs.
   • Lightly coat ribs with Tony’s Moonshine BBQ Sauce as a binder.
   • Season generously with Champion Rub on both sides. Let sit while you fire up the smoker.
2. Set up the smoker:
   • Preheat smoker to 225°F.
   • Recommended woods: apple, hickory, or pecan for a rich but balanced smoke.

The 3-2-1 Smoking Process:

Step 1: 3 Hours Smoked (Unwrapped)

• Place ribs bone-side down directly on the smoker grate.
• Smoke for 3 hours. Spritz lightly with a 50/50 mix of apple juice and water every 45 minutes to keep them moist.

Step 2: 2 Hours Wrapped (Tenderizing Phase)

• After 3 hours, remove ribs and place them on a double layer of heavy-duty foil.
• Sprinkle brown sugar, drizzle honey, and scatter butter pats over the ribs.
• Tightly wrap the ribs in the foil and return to smoker.
• Cook wrapped for 2 hours.

Step 3: 1 Hour Sauced (Finishing Phase)

• Carefully unwrap the ribs and discard excess liquid.
• Brush ribs lightly with Tony’s Sweet & Sassy BBQ sauce.
• Place ribs back on the smoker unwrapped.
• Cook for another 1 hour to set the sauce and develop a beautiful glaze.

Final Steps:

• After 1 hour, remove ribs and let rest for 10 minutes before slicing.
• Serve as-is or with extra sauce on the side.

Notes:

• Heritage pork tends to have deeper flavor and slightly firmer texture than commodity pork, so this method gives you ultra-tender results without losing that heritage pork character.
• Keep an eye during the final hour — if the ribs start to darken too much, you can tent loosely with foil.