Set your smoker to 150 degrees celsius and add some cherry wood and applewood chunks.

Remove ribs from the package, have bones facing up, using a paper towel for grip and a butter knife remove the thin membrane coating from the back of the bones.

Apply an even layer of Grill Society Sweet Memphis Rub across the back of the bones, flip over and repeat on the meat side of the ribs.

Once the smoker is at 150 degrees celsius add the racks of ribs.

Check ribs after 1-1½ hours, they should be a nice mahogany colour and the rub should be nicely set which is known as a bark.

Once the ribs have a good bark and nice colour remove them from the smoker and place meat side down on a thick foil.

Pour around 30-40mls of Grill Society Tennessee Original BBQ Sauce across the back of the ribs then lay down 3 pieces of butter.

Carefully wrap the ribs up tightly being careful of the bones so as to not pierce the foil.

Return the wrapped ribs to the smoker keeping them flat and meat side down.

While the ribs are cooking away it’s time to make the sauce to coat the ribs at the end.

Pour the rest of the jar into a saucepan followed by the Apple cider vinegar and remaining butter.

Slowly heat while constantly stirring to combine the ingredients (Do not allow to boil).

Once the sauce is finished set aside ready for applying to the ribs

In 1-1½hours check the ribs for tenderness using a probe or skewer by piercing the meat in-between the bones, the skewer should slide in and out with almost no resistance like a hot knife through butter.

Once ribs are tender open up the top of the foil and sauce the backs of the ribs then flip over, now sauce the top of the ribs and return to the smoker for 15 minutes.

Remove ribs from the smoker, take inside and leave to rest for 10-15 minutes then carefully slice.

Once sliced apply a second coat of sauce to the top of each rib.

Sit back and enjoy the compliments from your family and guests!