Trim ribs, remove membrane.

Dust lightly with Blues Hog Rub. Massage rub into meat.

Let sit 30 - 60 minutes.

Preheat egg to 265.

Put ribs into egg. with 1 chunk pecan.

When desired color obtained, remove, spritz with 1/3 cider vinegar and 2/3 apple juice in foil to collect spray. Add 2 tablespoons pork demi. Wrap and return to egg.

Remove from foil when tender and pulls back from bone.

Brush with sauce (1/2 Blues Hog, 1/2 Bill's special sauce).

Return to egg without foil to set sauce.

Remove, cut, and brush with salted pork demi.