First things first, get rid of the nasty silverskin membrane from the bone side of the ribs by working a knife underneath the membrane over a middle bone. Get a firm grip, then tear the membrane off.

Season the entire rib rack surface with Headwaters BBQ Ringing Rock Rib Rub.

Heat your smoker, a Trager this time, 180℉.

Smoke the ribs, meat-side up for 3 hours. Remove the ribs, slather them with honey, and wrap them with foil.

Increase the smoker's temperature to 225℉.

Return the foiled ribs to the smoker, meat side down. Smoke for more than two hours.

Whisk together the Headwaters BBQ Boiling River Spicy Sauce and Cold Smoke

Remove the foil from the ribs and brush the ribs with Cold Smoke-Boiling River BBQ Sauce.

Return the ribs to the smoker, bone side down, and continue to smoke until the sauce tightens, about 45 minutes more.

Let the ribs rest for a few minutes before serving.