Directions

• Remove ribs from the packing and inspect for bone fragments. Remove membrane and any clumps of fat that might not render.
• Pour a bead of the SaltLick BBQ sauce along the top of each slab of ribs and rub to coat. This will act as a binder for the rubs. Start with the Yardbird rub and apply a light coat along the length of the ribs. Do the same with the Honey Hog and the Santa Maria rubs. Turn each slab over to the bone side and repeat. Let the ribs sit while setting up the smoker.
• Set up your smoker to smoke at 250 degrees. I used my pellet smoker so this is pretty easy. However, just about any smoker will do. Use a mild fruit wood as your smoking wood. I used Cherry pellets.
• When your smoker gets up to temp, place your ribs on the top rack. Close the lid and don’t peek for at least 2 hours. If after 2 hours the ribs are looking a little dry, you can spritz them with half water and half apple juice or half apple cider vinegar. Mine didn’t need a spritz.
• Lay out 2 sheets of aluminum foil. In the middle, the length of the ribs, spread 1/3 cup of the Saltlick BBQ sauce, a generous amount of honey, 5 garlic cloves cut in thin slices, and a bit more of the Santa Maria rub. Place the rack of ribs meat side down on top of mixture. On the bone side, apply more honey and Honey Hog rub down the length of the rack. Wrap in first sheet of foil. Make sure it is well sealed and tight against the ribs. Wrap the same way with the second sheet of foil. Repeat with the other two racks of ribs.
• Put back on the smoker at the same temp for about 2 hours. You can start checking at around 1 hour and 30 minutes if you have smaller racks of ribs. When a probe inserts into the meat easily, they are ready.
• Remove the ribs from the foil and put back on the smoker. Pour the juice from the foil into a small pot and use that to baste the ribs. Try to save as much of the garlic slices as you can find. Keep the ribs on just long enough for the basting sauce to set. 30-45 minutes.
• Remove the ribs and place on a sheet pan. Lightly tent the sheet pan with aluminum foil and let sit for at least 30 minutes before cutting.