I started with one rack of baby back ribs and one rack of St. Louis ribs. Removed the menbrane on the bottoms applied a generious amount of rub to both slabs top to bottom. Wrapped both slabs in plastic and set them in the refrigerator over night. In the morning I let the ribs set at room temp for an while my Masterbuilt smoker warmed up to 230 degrees. Only 3 degree here in Wisonsin. Ribs were smoked 3 hours with hickory/Apple. Then, I placed the slabs in tin foil meat side down in apple juice and honey and placed them in the smoker for 2.5 hours. Pulled the slabs out brought them in the house a removed the bones. I found if you gently pull up and trwist the bones come right out. Once the bones were out I mixed sweet baby rays barbecue sauce with honey, brown sugar molasses and a little more of my rub. Flipped them meat side up and smoked for 30 minutes. Meanwhile, placed two huge loaves of french bread in the oven under the broiler. After a few minutes I brushed loaves with melted butter. I wanted the inside of the bread to be crunchy and the outside soft. Lastly, I placed slabs in between the loaves sliced and served. What a hit it was this Christmas Eve. So much better than the pressed meat mcrib you get at Mcdonalds.
