Preheat your grill/smoker to 225. Turn your ribs over meat side down. Slide your finger under the membrane that covers the bone. Using a paper towel to get leverage, pull the membrane off the bone.
Rub a light coating of yellow mustard over each side of your ribs; liberally coat each side with Stubb’s Pork Spice rub and pat down to bind your rub to the meat.
Place on your grill/smoker and let cook for about 4-6 hours, until your internal temperature is around 195-200F.
Wrap in tinfoil and place in a cooler until ready to serve.
FOR THE SLAW
Coarsely chop red cabbage and carrots, placing in a bowl. Combine ranch, Dijon mustard and apple cider vinegar. Store in an airtight container until ready to serve.
FOR THE SLIDERS
In a bowl, combine ground beef with salt, pepper and ketchup. Form into 12 small palm sized patties.
Grill for about 4 minutes, flip then add cheese. Continue grilling until cheese has melted and internal temperature is around 150F for medium doneness.
Pull apart ribs into bite side pieces. You can use a knife if needed to speed up the process. Toss ribs into Stubb’s Sweet Honey & Spice Bar-B-Q Sauce
Assemble sliders with a little of your red cabbage slaw, add the burger, and top with pulled rib meat, and a little more sauce. Enjoy!