So our latest idea to cover the cost of Joe's recipes was sign him up for FuegoBox. They send you three hot sauces a month to try, you pull these out at restaurants, your family looks at you strange, and you don't care. OR you could use them in your summer barbecuing recipes. Use the code MGOBLOG10 to get $10 off any membership. And scroll down to see what the results were:

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July 4th has always been one of my favorite days of the year. Whether it was spent catching walleye with my Dad on Drummond Island or firing up the grill for a family get together, the 4th is always relaxing. This year will be no different as I will be making a mess of ribs for friends. Once I received this month's FUEGO BOX, I knew ribs would be on the menu. The latest box has a great assortment of spicy rubs and sauces that pair perfectly with fatty pork.

Ingredients :

• Ribs (We used Spare Ribs)
• Parkay Squeeze Butter (I use that term loosely)
• Light Brown Sugar
• Honey
• AlbuKirky Anchonero Hot Rub (Fuego Box)
• Born to Hula Hot Sauce (Fuego Box)

[After THE JUMP: Only one of these ribs can become the ultimate REEBS.]

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Directions :

If you are picking out ribs at your local big box store, look for ribs that have a tight wrap. Make sure the cryovac bag is sealed with very little blood in the bag.

If the bag has air in it or seems loose, that means there is a hole somewhere. Put it back and grab another. Same thing goes for briskets or pork butts. Air is bad! I poked a hole in the bag below to show what it looks like.

I like to remove the membrane from the back of the ribs. If you need a refresher on how to remove the membrane, check out the rib recipe from a few years back. Click here. If you prefer to leave the membrane on, that’s fine too. Ribs come in different sizes and often have thin ends that need to be removed. Otherwise, the thin end will just burn. Trim off the thin ends to make the ribs more uniform.

Once they are squared up, its time to add a little binder. You can use mustard, pickle juice, olive oil or hot sauce. I used some of my new favorite hot sauce from Fuego Box called Born to Hula "GUAJILLO MONSTER” Hot sauce. It’s packed with flavor and isn’t too hot. Add it to both sides of the ribs and rub it in.

Once the binder is in place, add your favorite Fuego Box rub. I chose the AlbuKirky Anchonero Hot Rub. This has been one of my favorites for a few years now. Great selection Fuego Box!!! These ribs are spicy. If you don’t want that much heat, use a sweet rub on the front of the ribs and this AlbuKirky Hot on the back side.

Get the pit up to 225 - 250 degrees and toss on a few chunks of pecan wood. I’m using my new Primo Grill on this one. These are fantastic Kamado style cookers.

I actually removed one of the chunks of wood after this pic as it was too much. You don’t want to over smoke your meat or it will taste bitter. You want to see a little smoke coming from the smoke stack, not a huge cloud of white smoke. The pic below is the perfect amount.

Add your ribs once you hit 225 degrees in the smoker.

I decided to try 3 different techniques on these racks. The first is just letting it ride and spritzing with apple juice every hour. The next is the 3-2-1 method perfected by Johnny Trigg on the competition BBQ circuit. The “3-2-1” method is 3 hours on the smoker (Uncovered), 2 hours wrapped in foil and then 1 hour unwrapped. I think the 3-2-1 method is a little too long, so I went with the 2-1-1 method instead. 2 hours unwrapped followed by 1 hour wrapped in foil or butcher paper and 1 hour unwrapped.

If you want to try the 2-2-1 method, you will need either foil or butcher paper. Get the butcher paper from Amazon and use it for your ribs and briskets. It will last you a long time, I promise. Once you hit the 2 hour mark on the ribs, remove from the heat. Place a few pieces of foil down and add your PARKAY BUTTER or regular butter, a handful of brown sugar and some honey.

Place your rack of ribs (Bone side up) on the sweet tasty mixture and repeat the process on the top of the ribs.

Wrap tightly and place back on the smoker with the meat side down. We want the meat soaking up all that sweet tastiness. Be careful when you’re wrapping with foil. The bones can poke a hole in the foil and you’ll have a gooey mess. If using butcher paper, it’s really not a concern. You can see the butcher paper below is already starting to get sexy.

Place them back on the heat for an hour. MEAT side down on the wrapped ribs.

After 1 hour, remove the ribs from the foil/butcher paper. Save the juices from the foil and use as your basting sauce. Place the ribs back on the smoker. If you are not wrapping, start spritzing with apple juice at the 2 hour mark. If you start spritzing too early, the sugar in the juice will start to burn. You can see how saucy they are when they come out of the foil. You can also see the meat pulling off the bone and the ribs are more visible. Let these ride for another hour.

How do we know when ribs are done??? Some like to use an instant read thermometer and shoot for an internal temp of 190 degrees. I prefer the bend test. Take your tongs and pick the rack up about 3-4 bones in. If they bend almost completely over, they are done. If they break in half, they are over done. They will still be good, but I prefer some bite to my ribs.

Once they are done to your liking, place them on a cutting board and slice. I really liked the butcher paper method best. The butcher paper lets the meat breathe a little and still helps to steam and tenderize the pork. It also produced a darker rib. I loved em.

Take a look at the 3 different racks. Butcher paper on the left, spritzed in the middle and foil on the right. All were fantastic, but the BP method is my new go-to.

The options are endless with the great selections from Fuego Box. I love this monthly delivery service and can’t wait to try the rest of the sauces and rubs provided.