Ingredients
4 Full slabs Spareribs
**RUB**
1 8 ounces Bag Leggs Hot Italian sausage seasoning
1 cup cane sugar
1/2 cup hot chili powder
**MOP**
2 cups water
6 chicken bouilion cubes
1 cup olive oil
1/3 cup balsamic vinegar
Remaining rub
**FINISH SAUCE**
40 ounces Yoshida’s spicy wing and rib sauce
1/2 pint chockcherry syrup
1 cup marchiono cherry juice with Vodka; (3 shots)
1 7 oz can El Mexicano, Chipotle Adobada
– peppers in sauce
1 cup grated onion White
2 tablespoons ground Dry Mustard

Directions
Brought to a simmer on stove then let sit overnight. Reheated and brushed on ribs 3 times last hour of smoke. Serve remaining sauce as dip for ribs. Rubed olive oil over ribs then generously coated ribs with the rub reserving some of the rub. Wraped in plastic and refrigerated for 30 hours. Smoked the ribs at 235F over Mesquite wood mopping every hour or so.

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