In a bowl, mix the brown sugar, chili powder, garlic powder, onion powder, smoked paprika, cumin, black pepper, sea salt, red chili flakes & cayenne powder thoroughly.

Take the 2 rack of ribs and generously lather olive oil on both sides. Then, cover with the spices that you mixed above.

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, push to one side of the grill for indirect grilling. Optional: For a more intense flavor, add some hickory or apple wood chips to the top of the charcoal.

Place ribs on the opposite side of the charcoal for 3 hours. Make sure to only check a couple of times as when the lid is up the meat is not cooking.

Pull ribs off and place in 2 layers of tin foil. Pour in the apple juice, wrap the tin foil and place the ribs back on the grill, indirectly, for 2 more hours.

Finally, pull the ribs off the grill, remove tin foil and baste them in the Cowboy Prairie Fire BBQ Sauce. Place ribs back on the grill for another hour. Add more BBQ sauce as needed. Make sure to also keep adding charcoal & smoking chips as needed.

Pull the ribs off the grill, serve & enjoy the game!