La cucina di famiglia

1. Remove silver skin
2. Dry rub: sea salt, black pepper, paprika, garlic powder. You can use a binder like mustard or mayo to help the rub adhere. It won’t affect the flavor.
3. Smoke at 225-250, meat side up for 3 hours
4. Put butter and hot honey ( spicy, not temperature- wise hot) in aluminum foil and wrap the ribs tightly. Place meat side down on smoker for 1 hour.
5. After an hour, open the foil and turn over the ribs. They can lie on the foil. Do not rewrap. Smoke for @ 45 more minutes.
6. Remove from smoker, let the rest. Then eat. Sauce not necessary.