1. Preheat grill, smoker, or oven to 250F

2. Unpack Ribs, pull membrane off the bottom/bone side of ribs (use a paper towel to get a good grip)

3. Sprinkle both sides of the ribs with Tabasco Original Red (will act as a “glue” for the rub) – the more Tabasco you use the more heat your ribs will have

4. Coat ribs thoroughly with Rub (to taste)

5. Let the rub/salt “sweat” into the ribs until they are shiny, about 5 minutes

6. Put ribs into the smoker (indirect heat) – cook for 3.5 to 4 hours

7. While the ribs are cooking, make the sauce

8. In a small saucepan, combine 1 bottle of BBQ Sauce, a jar of Tabasco HOT Pepper Jelly, and 2 teaspoons of Tabasco Original Red

9. Mix the sauce ingredients together over medium/high until the sauce starts to bubble. Reduce heat and simmer for a few minutes. Stir to avoid burning

10. Set sauce aside (will use for basting on smoker/plating later)

11. After 3.5 hours, check ribs for the desired tenderness

12. Rib racks should have good “bend” in them, but should not be falling off the bone. The meat should be pulling back from the end of the bones. You can also test the doneness with a kebab skewer – if the skewer slides in and out smoothly with little resistance, ribs should be done

13. Remove ribs from smoker and baste both sides of ribs with sauce

14. Put the sauced ribs back into the smoker to “set” the sauce for about 5 minutes

15. Pull ribs from the smoker, rest for 5-10 minutes

16. Add more sauce (to taste)

17. Slice and serve

• 45 g Total Fat
• 2930 mg Sodium
• 32 g Total Carbohydrate
• 53 g Protein