Sauce: 4 parts of your homemade BBQ sauce or store bought 1 part pomegranate molasses 1 part honey 1/3 part red jalapeno chipotle powder I live with my wife and her mother, and today my sister-in-law was coming to visit. Thatâ€™s 3 women I have to consider in today's smoke. I trimmed, slathered, and rubbed a rack of spares, and let them sit overnight in the fridge. Put them and the trimmings in the GOSM set at 225Âº, using cherry and apple chunks. I glazed them at the 2nd hour, and then again at the 3rd hour just before pan foiling them with apple and cranberry juice. I didnâ€™t foil the trimmings, as Gloria likes those parts crispy and burnt. I then put them back in the smoker for another 3 hours, and then removed them for a chill out. I smoked them in this manner because these ladies like the ribs with fall off the bone texture. So in this case, I used a 3-3 method. I usually do a 2-2-1 method. Itâ€™s all-good. I didn't have much time to let them rest enough to setup right, the ladies were hungry... but I did beat the storm.