• First things first; remove the membrane on the back if you have any on there. For this you can use a paper towel or a blunt diner knife. Stick it in between the membrane and the meat and gently pull it towards you untill you can rip it off with your hands or the paper towel.
• Pad the ribs dry.
• Since this is all about getting as much smoke on your ribs i'm not using any adhesives like mustard for example. This is going to be a dry rub consisting out of my very own PitmasterX’s Classic BBQ rub. Get everything covered well.

BBQ setup

• For this cook i'm using the Burnhard flint in combination with hickory pallets. It's a nice coal smoke flavor that i always prefer over something exotic. I always make sure that i pour in just enough in every smoking session so that the hopper is almost empty after each cook. For this cook for only two rack of ribs i'm using around 1/5 of the hoppers capacity
• Fire up the smoker and set the temperature for 120 degrees celcius. Important note here: the lower the temperature inside the smoker the more amount of smoke you get in the cook.
• Set the ribs inside the smoker and let them smoke for at least 3 hours untill you open that lit again. Place them with the thickest part towards the heat source.
• After 3 hours i've checked my ribs but they where not done yet so i smoked them for another hour until they where just perfect. The way i determine this is by checking the crust and poking it with a thermometer. if the needle goes trough the ribs without any resistance then it's diner time for sure!
• Take them off and heat up your stainless steel pan or any sauce pan.

BBQ sauce

• Add 250 ml of ketchup to your pan
• Add a tbsp of worcestershire sauce
• Add 2 tbsp of applecider vinegar
• Add 4 tbsp of the PitmasterX’s Classic BBQ rub
• Add 2 tbsp of honey
• Add a tsp of mustard
• Stir it and let it cook untill you see a syrupy bubble
• Grab something like a brush ( silicon or hair doesn't matter)
• Brush the sauce on to the ribs and cover it entirely.
• Let it cook for a little while untill the brush strokes dissapear in a couple of minutes.
• Now your ribs are done and you can slice in to them!