We'll call this "Grant's Stolen Recipe", LOL.For best results, prepare the ribs a couple of hours before smoking or the night prior.
You will need the following items:
LeGout Ham Base - This is a very heavy base that is like a thick paste.
Extra Virgin Olive Oil
Red Wine Vinegar
Dark Brown Sugar
Mels Seasoning They are in Kaukauna WI and can be Googled. I found that any mild spice mixture will work. Just made the last batch using a good dose of Obie-Que's Sweet Rub Spice in place of the Mels and they turned out wonderful.
Rubber Gloves are good to have making these, BTW.
Mix 50/50 RWV and EVOO. Add the Mels seasoning (or whatever) and enough dark brown sugar to make the mixture into a very heavy sauce or almost a paste.
Next, skin the ribs, wash and towel dry.
Next, rub the LeGout ham base into the ribs fairly rigorously. Takes a couple of minutes per rack.
Next, grab a handful of your mixture and rub this all over and well into the racks. You want a good coating, but you should still be able to see the meat.
I like either pecan or hickory with a couple of Kingsford briquettes in my Smokintex/Cookshack smoker. You can smoke by whatever method floats your boat.
Please put your review on here after you try them