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Prepare your smoker to a temperature of 275.
Trim any excess fat from the rack of ribs.
Slice each rib individually.
Season all sides of each rib with Meat Church Hickory AP seasoning.
Allow the seasoning to adhere for at least 15 minutes, but preferably for 1 hour.
Place the ribs in the smoker meat side up.
Smoke the ribs until they are a beautiful mahogany color and at least 170 degrees.
Place the ribs in a pan.
Drop in the butter, brown sugar, agave and BBQ sauce. Mix and toss until completely coated.
Cover the pan with aluminum foil.
Return the pan to the smoker and cook until they are tender (about 45 minutes to reach 207 internal temp for a total cook time of 2:25 minutes).
Remove the pan from the smoker.
Toss the ribs in the sauce one last time, remove from the pan and allow to cool.