• Preheat your smoker to 225°F
• Generously sprinkle Salt, Pepper, Garlic Rub on all sides of the ribs
  Salt Pepper Garlic Rub, Rack Trimmed Pork Ribs
• (Optional) Sprinkle on the Cayenne pepper powder to taste
  Cayenne Pepper Powder
• Place the seasoned ribs in the smoker.
• Add to your spritzer a mixture of water and honey. I like to make as thick of a mixture as will easily go through my spritzer.
  Water, Honey
• Add Lard to a smoker safe pan a place in the smoker
  1 cup Lard
• After the ribs have been smoking for approximately an hour, spritz your ribs
• After about another hour has passed spritz the ribs again and increase the temperature of your smoker to 275°F
• Continue to spritz the ribs every 30-60 minutes until the bark sets. The ribs should be a beautiful red mahogany color. and pull the ribs to wrap them.

Wrap the ribs

• Get a sheet of aluminum foil large enough to wrap your ribs
• Spritz the ribs again
• Pour a layer of lard onto the aluminum foil
  1 cup Lard
• Put a thin layer of brown sugar on the foil
  ¼ cup Brown Sugar
• Lay the meat side facing up on the foil
• Add a thin layer of BBQ sauce to the meat and gently spread the sauce over the meat
  1 cup BBQ Sauce
• Flip the ribs and lay the meat side directly where you poured the lard and brown sugar earlier and spritz the ribs again
• Add a thin layer of BBQ sauce on the bone side of the ribs
• Tightly wrap the ribs and return to the smoker

Finish the ribs

• Smoke for about another hour. The internal temperature will be approximately 200°F
• Pull the ribs and let them rest for 20 minutes
• Slice and serve