The Jank Makes Meal Time Easy.

Directions

• Start smoker using H‑E‑B Hardwood Charcoal. Soak H‑E‑B Hickory Wood Chips in water for at least an hour.
• In a small saucepan combine honey, BBQ sauce, half of the apple juice, cider vinegar, and bourbon. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes. Remove from heat.
• To remove the silver skin from the backside of the ribs, insert a butter knife between the skin and bone. Using paper towels to help grasp the skin, tug it off.
• Slather both sides of ribs with mustard then season generously with Adams Reserve Memphis Rub. Set aside at room temperature for at least 30 minutes.
• Once the fire has settled at 250°F, toss a handful of soaked wood chips over hot charcoal. (Add wood chips and charcoal as needed to maintain 250°F while ribs smoke.)
• Place ribs in the smoke chamber for 1.5 hours, spritzing with remaining apple juice every 30 minutes.
• Remove ribs from the smoke chamber and place bone side down on a large sheet of heavy-duty aluminum foil. Spritz well with apple juice.
• Wrap ribs tightly in foil and return to smoker for 1.5 hours.
• Remove from smoker and check if ribs are done. A toothpick will easily penetrate meat that has shrunk away from the bones. Discard foil and return ribs to the smoke chamber.
• Baste with Jank’s rib glaze every 15 minutes for the last hour.
• Remove ribs from the smoker and rest 10 minutes before serving. Slice between the bones to serve.