Heat smoker to 225 degrees. Season Ribs with OTFC Mesquite Peppercorn Lager Rub. (Remove membrane from back of ribs if necessary)

Smoke ribs for 3 hours at 225 degrees. Add a layer of your favorite bbq sauce at the end of the 3 hours.

Lay out 2 layers of heavy-duty tin foil. Layer down the 3 tbsp of butter, half of the brown sugar, and half of the honey. Place ribs, meat side down, on the layered foil. Cover the back of the ribs with the remaining brown sugar and honey. Add in the 1 cup of apple juice while wrapping the ribs in the foil. Wrap tightly while keeping the meat side down.

Return the ribs to the smoker for one hour wrapped.

Unwrap ribs and return them to the smoker. Coat with another layer of bbq sauce and cook for 30min-1hr. Until the ribs are bone pulling tender.

Once done, remove ribs from smoker to a cutting board and gently pull the rib bones and cartilage from the ribs.

While ribs are finishing up on the smoker, heat the grill to medium high heat with flat top or cast-iron insert. Spread mayo on the burger buns and toast to desired level of doneness.

Form the 1.5 lbs of ground chuck into 6 evenly sized quarter pound balls. Place on grill, season with OTFC Mesquite Peppercorn Lager Rub, and smash.

Cook burgers for 3-4 min, flip once. Add a slice of cheddar cheese to every patty and cook an additional 3-4 min. Double stack burgers and remove from heat.

Lay out burger buns in a row, add on butter lettuce, rack of deboned ribs, double stack of burgers, onion and pickles. Slice the rack of ribs between burgers. Serve!