2 slabs St. Louis style/cut pork spareribs
6 tbsp Barbecue Rub
Dry hickory chunks
¼ cup soy sauce
¼ cup hoisin sauce
½ cup sake
3 tbsp honey
1 tbsp mirin
Peel off the thin membrane on each rib. Season ribs with the barbecue rub and refrigerate for at least 1 hour.
1 hour
Place hickory chunks in the firebox of a 250°F (120°C) smoker.
Combine remaining ingredients in a large sauce pan over high heat and bring to a boil. Cook, stirring occasionally, for 5 minutes or until slightly thickened. Set aside.
5 minutes
Place ribs in smoker and cook for 5–6 hours, brushing with soy mixture often.
5–6 hours
Brush meat sides generously with soy mixture and place under a preheated broiler until deeply browned. Watch carefully or it will burn!
Slice into 1-rib portions and serve.