Directions

1. Preheat your smoker to 225 F.
2. Remove the membrane from the pork loin backribs and pat all sides dry with a paper towel.
3. Apply a generous amount of Japanese BBQ sauce, salt, pepper, and garlic powder on all sides.
4. Place ribs on the smoker.
5. Mix apple cider vinegar and water into a spray bottle and spray the ribs every hour.
6. Remove ribs from the smoker once an internal temperature of 165 F is reached.
7. One a large piece of foil, place 4 pats of butter down (evenly spaced), sprinkle brown sugar, drizzle honey and Japanese BBQ sauce. Lay the ribs on top and add an additional 4 pats of butter (evenly spaced). Sprinkle brown sugar, drizzle of honey and Japanese BBQ sauce on top of ribs. Wrap tight in foil.
8. Place ribs back on the smoker at 250 F.
9. Smoke the ribs until they reach an internal temperature of 230 F and are tender.
10. Remove the ribs from the foil and place them back on the smoker.
11. Brush on the excess liquid from the foil and let them cook for another 10 minutes.
12. Let them rest for 10-15 minutes.
13. Brush on more Japanese BBQ sauce.
14. For the smashed potatoes, preheat the oven to 425 F.
15. Boil the potatoes until fork tender and strain.
16. Spray a lined baking sheet with oil, then add the potatoes and smash them down.
17. Spray with avocado oil and sprinkle with salt, pepper, and garlic powder.
18. Bake in the oven at 425 F for 15-20 minutes or until golden and crispy.
19. Plate your potatoes and ribs, add garnishes and enjoy!