Buffalo Spare Ribs

Directions

1. Preheat your smoker to 250 °F using oak or mesquite wood.
2. Prepare the ribs: Remove membrane on the bone side, and trim any loose or hard pieces of fat. Cut off the ends of the rack (but do not square it up).
3. Apply a small amount of Blonde Beard’s Black Magic Buffalo Sauce to the ribs, rubbing all sides.
4. Season with a light covering of Carne Asada Seasoning by The Spice Guy, followed by coarse black pepper.
5. Place on your smoker, bone side down, and smoke for 4 hours. Spritz it with the apple cider vinegar + water combination 2-3 times throughout the cook.
6. Prepare to foil: Lay out two sheets of foil with 4 slices of butter in a line. Follow the line with a spritz of apple cider vinegar and a pour of Black Magic. Place ribs bone side up onto the foil. Add remaining 4 slices of butter to ribs. Wrap foil and place back on your smoker for an additional 2 hours, or until the internal temperature of the ribs reaches 195 °F.
7. Rest the ribs for 30 minutes to 2 hours in a warmer or cooler.
8. Unwrap, slice and enjoy!