BBQ cookoff champ
This is the "phoolproof" recipe that won the Founders Day BBQ Cookoff in Dripping Springs two years in a row. Low, slow, and generous with the rub.
Pull the membrane off the back of the ribs. Coat lightly with mustard so the rub sticks.
Cover both sides generously with P.I.G. rub and let them sit 30 minutes while the smoker comes to 250°F.
Smoke meat-side up for about 3 hours, spritzing with cider vinegar every 45 minutes.
Wrap in foil (add honey and butter if you like) and cook another hour until the meat pulls back from the bone.
Unwrap, dust with a little more rub, and firm up for 20–30 minutes. Rest, slice, and serve.
Keith's note
The rub is doing the work, so don't drown it in sauce. If you're entering a cookoff, that final dusting of dry rub before resting is the secret.