Begin by thoroughly washing your ribs.
Trim off the excess fat from the back and front of your ribs.
Use your dry rub to sprinkle the side of your ribs with the meat.
Sprinkle with garlic powder and let sit at room temperature for approximately 45 minutes.
Johnny Trigg recommends against using briquettes because they contain fillers.
We recommend using wood logs, chunks or chips instead.
Do not soak your wood or you will end up with too much smoke flavor.
Preheat your smoker to 250 degrees.
You need to maintain the temperature between 225 and 275 degrees.
You will smoke your ribs for three hours.
Mist your ribs with apple juice every hour.
After three hours, take your ribs off the smoker.
We recommend using heavy-duty aluminum foil due to the weight of the ribs.
Spread your margarine over the foil covering an area the same size as your rib rack.
Place your cherries and pecans on top of the butter.
Sprinkle with hot-pepper sauce and a handful of brown sugar over the margarine.
Now add strips of Tiger sauce and honey.
Make sure your strips cover everything evenly.
Sprinkle with salt, black pepper, paprika, onion flakes and red pepper to your taste.
Use your fingers to stir up your ingredients a little.
Place your rack with the meat side down on top of the aluminum foil mixture and add 1/4 cup of apple juice.
Wrap the foil around your rack, making certain the foil is well sealed and tightly closed.
Repeat the same step for your second rack of pork ribs.
Once you have sealed the foil, place your ribs back onto your smoker for another two hours.
After two hours, remove your ribs from the smoker.
Take off the aluminum foil carefully because it is extremely hot.
This is a great time to use your favorite barbeque sauce on both the front and back of the ribs.
Wait two hours, then remove your ribs from the smoker.
Carefully remove the aluminum foil.
Place your ribs back on your smoker naked for one more hour.
For a more complete meal, grab a pie tin.
Fill the tin with beans and add some of your favorite barbeque sauce.
Now place the tin in your smoker.
You will need to stir your beans about every fifteen minutes.
Do not make the mistake of overcooking your ribs.
We recommend using a temperature gauge so you will be certain when they are done.
After approximately one hour, your masterpiece should be cooked all the way through.
In addition to the gauge, a good way to know your racks are done is when you lift the ribs a little pick them up and the meat begins to tear.
Remove your meat from the smoker and use more barbeque sauce immediately.
Cut between the bones so you will have individual ribs.
Place your ribs onto a platter and serve with your beans. You should be able to feed three to four people.