St. Louis ribs smoked with the Sunday Best Rub, wrapped Texas-crutch style, and glazed with a pineapple habanero sauce.
Remove the silver skin from the St. Louis cut ribs.
Season the ribs with the Sunday Best Rub.
Smoke unwrapped and unsauced for about 1½ hours at 275°F, until the bark is set.
Wrap with some of the pineapple habanero glaze and continue cooking wrapped for ~45 minutes, until internal temp is around 190–195°F.
Unwrap and start saucing every 15 minutes or so for another 30–45 minutes.
Finish with a final layer of glaze as the ribs rest.
These use the same Sunday Best Rub as the ribs and the potato soup. Every rib cooks a little differently — this is the basic roadmap to get you across the finish line.