Barbecue Sauce:
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped garlic
  • 4 cups ketchup
  • 1/2 cup brown sugar
  • 2 tablespoons cane syrup
  • 3 tablespoons hot red pepper sauce
  • 2 teaspoons Essence
  • 1/2 teaspoon red pepper flakes, or more to taste
  • Tablespoon ground bay leaf
  • Tablespoons Louisiana Hot Sauce
Rub
· Mixing bowl
· Wire whisk / can use hands as well
· 1/2 cup brown sugar
· 1/3 cup paprika
· 1 tablespoon black pepper
· 1 tablespoon salt
· 1 tablespoon chili powder
· 1 tablespoon garlic powder
· 1 tablespoon onion powder
· 1 teaspoon cayenne
Directions.
1. Combine all of your ingredients of both your sauce and rub in separate bowls.
2. Remove the Brane of the ribs by scoring with a butter knife and then gently peeling it off.
3. Rub the “rub” you create into the meat top portion.
4. Let it Refrigerate overnight/24 hours.
5. Place your meat in the smoker for about 4-6 hours.
6. Spray with apple juice every 30 min or so.
7. Check for bone, moisture, and the temperature 145degree F to see if the ribs are done.

Note: safety measure; make sure that you wash your hands between each task.