Prepare the ribs by removing the membrane from across the back side of the ribs.
Generously rub both sides of the ribs with 1st Place Scovie Award Winning Old St Augustine Datil Jerk Seasoning. (This is not an exact science. Use as much or as little as you like. No need to measure.) Place ribs in large pans and cover with foil. You may have to cut some of the ribs apart to get them into the pan.
Allow to marinate in the refrigerator at least 1 hour or overnight.
Place desired wood chips in a pan of warm water and allow to soak for at least 30 minutes to prevent them from burning.
Meanwhile, prepare the smoker or grill. You will want an indirect heat method, and a constant temperature of about 250 degrees F.
Once the fire is burning well, place a pan of water over the coals.
Remove ribs from the refrigerator and allow to come to room temperature, about 30 minutes.
Remove ribs from pan and slather them on both sides with OSA Gourmet Jalapeno Honey Mustard. (I repeat, this is not an exact science. Use as much or as little as you like.)
Place ribs on the grill rack and cover grill tightly. I know you are tempted to remove the cover and check the ribs, but leave them alone. Only uncover the meat to adjust the temperature to keep an even 250 degrees F (Each time you remove the lid, it adds at least 5 minutes more to the cooking time, and changes the temperature inside the smoker.)
Cook the ribs for 3 hours.
Remove the ribs and brush on a generous amount of World Hot Sauce and International Flavor Award Winning OSA Gourmet Fountain of Youth Datil Marinade (Once again, this is not an exact science. Use as much or as little as you like.) Cover ribs with foil and return to the smoker. Cover smoker tightly and cook for another 2 hours.
Remove ribs from the smoker and dispose of the foil.
Brush ribs on both sides with 1st Place World Hot Sauce Award Winning OSA Gourmet Sweet Heat Bar-B-Que Sauce. (Last time, I swear. This is not an exact science. Use as much or as little as you like.) Return ribs to the smoker for another hour. The meat should be tender and juicy, and pulling away from the bones.
Serve with more 1st Place World Hot Sauce Award Winning OSA Gourmet Sweet Heat Bar-B-Que Sauce if desired. Don’t forget the napkins!
