Ray Carnes and Stevie Fredricks got in the kitchen to prep these ribs. the RT-680 worked perfect for these ribs.

We did the ribs using the 3-2-1 method.
3 hours at 225
2 hours at 225 wrapped in foil
1 hour at 225 with sauce (both recipes below)

Both recipes involve removing the silver skin and seasoning with 1 part Rossarooski's Honey Rib Rub and 1 part Ben's Bangin' Brisket Rub.

MYRON MIXON STYLE
1.5 C REC TEC BBQ Sauce (or any vinegar based bbq)
1 C Hickory BBQ
1 C ketchup
16 oz peach preserves
1 C light corn syrup
*Heat on the stove before applying to the ribs for the last hour.

JOHNNY TRIGG STYLE
Place ribs on some clear wrap and coat in the following:
imitation butter
honey
1/2 C brown sugar
1/4 C sweet Tia chili sauce
Wrap up tight in the clear wrap and then in foil for the 2 hour portion of the cook.

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