1.Prep/trim: Remove the membrane from the back of the spare ribs and trim any excess fat or ragged edges. Pat the ribs dry thoroughly with paper towels.

2.Seasoning: Lightly coat the ribs with Pure Tallow Premium Cooking Oil as a binder. Season generously on all sides with The Gospel rub, ensuring full, even coverage. Let the seasoned ribs sit at room temperature for 30-60 minutes.

3.Smoker/grill setup: Set up your Smoker or grill for indirect heat, aiming for a consistent temperature of 275°F. Add your preferred smoking wood (e.g., apple or cherry, if available) for flavor.

4.The cook itself: Place the ribs directly on the grates. Smoke for 3 hours, spritzing every hour with a mixture of Beef Broth and water to keep them moist. After 3 hours, transfer ribs to a foil boat or wrap tightly in butcher paper/foil with a pat of Butter and a drizzle of Honey. Return to the Smoker for anOther 2 hours or until they are probe tender (internal temperature around 200-205°F).

5.Glaze/Finish: Unwrap the ribs. In a small bowl, combine Honey Hog Bbq sauce and Texas Pepper Jelly Apple Cherry Habanero Rib Candy. Brush a generous layer onto the ribs. Return to the Smoker for 30-45 minutes to set the glaze, increasing the temperature slightly to 300°F if desired.

6.Resting: Remove the glazed ribs from the Smoker, tent loosely with foil, and let them rest for 15-20 minutes to allow the juices to redistribute.

7.Serving: Slice the ribs into individual bones and serve, perhaps with additional Honey Hog Bbq / Rib Candy mixture on the side for dipping.