Simplified Competition Spare Ribs

1 slab spare ribs

Yellow mustard, to taste

Your favorite barbecue rub

¼ cup margarine squeeze

¼ cup agave or honey

2 tablespoons apple juice

Your favorite barbecue sauce, to taste

Start with a slab of spare ribs trimmed down to St. Louis cut. Remove the membrane on the backside. Rub the ribs on the backside with a little yellow mustard. Take your favorite barbecue rub and sprinkle some on the backside. Flip the ribs over and do the same on the topside.

Set your grill up for indirect heat to roughly 250 degrees. Split hot coals on one half, an empty half pan on the other. Place a chunk of apple wood on the coals right before the ribs go on. Take the ribs and place them bone side down. After roughly three hours of cooking, take out two pieces of aluminum foil about twice the length of the ribs and lay on a flat surface. Squeeze a few passes of honey or agave down the center of the foil, the length of the slab. Next, do the same with the margarine as well as the apple juice. Take the ribs and lay them meat side down in the center of the foil. Add another pass or two of both margarine and agave/honey to the back. Tightly wrap the ribs and return them to the grill or oven. After roughly one hour, open the foil and check the ribs for doneness. To do so, take a toothpick and push in the meat between the bones. You want it to slide in like a hot knife through butter. Take the slab out of the foil, brush on your favorite sauce and return to the grill or oven for 10 minutes. Remove the ribs and let them rest for five minutes before slicing.

Serves two to three.