Red Ribs - cooking recipe

Ingredients

For the Sauce
1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup water
2 1/2 teaspoons ground mustard
2 teaspoons paprika
1/2 teaspoon garlic powder
1 pinch cayenne pepper
1 1/2 teaspoons kosher salt
1 teaspoon coarse black pepper
For the Rub
1 cup brown sugar
1/2 cup paprika
2 tablespoons coarse black pepper
1 1/2 tablespoons kosher salt
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 1/2 teaspoons chili powder
1 teaspoon cayenne
secret savory herbs

Preparation

Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs). Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness) lightly glazing every 20 minutes. Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center) without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze.
A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.