Lay the ribs on baking sheets and generously season with TownLine BBQ Rub on the top and bottom of the meat, shaking off any excess rub.

Preheat an indirect smoker or charcoal grill with hard wood lump charcoal to a temperature of 225 degrees. Once the grill is to temperature, add chunks of hickory or oak for smoke. Allow the wood to burn down to maintain your 225 degree temperature.

Place the ribs in the prepared smoker and close the cover. (For a home grill, add a little wood to the coals and offset the fire to one side of the grill and cover.) Do not touch for 1 hour.

Meanwhile, to make the Texas Mop Sauce, combine the TownLine BBQ Texas Mop Base with the TownLine BBQ Sauce. After one hour open the smoker and baste the ribs (meat side up) with a generous brush of Texas Mop Sauce and sprinkle evenly with TownLine BBQ Rub. Close the smoker and set a timer for 30 minutes and repeat the step. Continue to do this for 3 hours. Remove the ribs from the smoker and serve.

To reheat, baste the ribs with Texas Mop Sauce and put on a grill and cook over medium heat for approximately 15 minutes.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Townline BBQ Rub:

1/2 cup paprika

1/3 cup kosher salt

1/4 cup sugar

2 tablespoons mustard powder

1/4 cup chili powder

1/4 cup ground cumin

2 tablespoons black pepper

1/4 cup garlic powder

1/2 tablespoon cayenne powder

Mix all the ingredients together in a bowl. Use immediately, or store the rub in a tightly sealed container for up to 3 months. Yield: approximately 2 cups.

Townline BBQ Texas Mop Base:

4 cups canola oil

1 cup apple juice

2 teaspoons salt

1 teaspoon black pepper

Combine the ingredients in a bowl. Yield: 5 cups.

Townline BBQ Sauce:

1/4 pound butter

1/2 cup minced garlic

3/4 cup minced onion

2 lemons, zested and chopped (zest only)

5 tablespoons lemon juice

4 1/3 cups ketchup

1 cup tomato juice

3/4 cup light brown sugar

6 tablespoons molasses

8 tablespoons Worcestershire Sauce

1/2 cup chili powder

4 tablespoons white vinegar

1 1/2 tablespoons chipotle puree

3 cups water

Pinch of salt

In a heavy bottom 5 quart saucepot, melt the butter over medium heat. Add the garlic and cook for 5 minutes. Add the onion and cook for an additional 5 minutes. Add the remaining ingredients, bring to a boil, lower to a simmer and cook for 30 minutes on low heat, stirring frequently not to burn. Remove from the heat and cool. Yield: 3 quarts.