Ingredients:

  • 2 racks St. Louis Cut or Spare Pork Ribs (approx. 6 lbs)
  • 2 Tbsp Yellow Mustard
  • 1/2 cup Dark Brown Sugar (packed)
  • 1/4 cup Smoked Paprika
  • 2 Tbsp Kosher Salt
  • 1 Tbsp Coarse Black Pepper
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 tsp Cayenne Pepper (Optional)
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Apple Juice
  • 1 cup Favorite BBQ Sauce (Optional Glaze)
  • 2 Tbsp Honey or Maple Syrup (Optional Glaze)
  • 3-4 fist-sized chunks Smoking Wood (Hickory, Cherry, or Apple)

Instructions:

  1. Prepare the Ribs: Remove the thin membrane (silver skin) from the bone side of the ribs using a paper towel for grip. Trim any excess fat and cartilage.
  2. Apply the Binder and Rub: Lightly coat the ribs on all sides with the yellow mustard. Generously and evenly coat the entire surface of the ribs with the dry rub mixture (brown sugar, paprika, salt, pepper, powders, cayenne), pressing gently to adhere. Allow ribs to rest uncovered for 30 minutes at room temperature, or up to 4 hours refrigerated.
  3. Preheat Smoker: Preheat the smoker to maintain a consistent temperature of 225°F (107°C). Add smoking wood chunks once the temperature stabilizes.
  4. Initial Smoke Phase (3 hours): Place the ribs directly on the grate, bone-side down. Smoke for 3 hours, maintaining consistent temperature. Spritz the ribs lightly with a mixture of the cider vinegar and apple juice every 45 minutes to maintain moisture and encourage bark formation.
  5. The Wrap Phase (2 hours): After 3 hours, wrap each rack tightly in double-layered heavy-duty aluminum foil (or butcher paper). Pour 1–2 tablespoons of the reserved spritz mixture over the ribs before sealing tightly. Return the wrapped ribs to the smoker for 2 more hours at 225°F (107°C).
  6. Glaze and Finish (30-60 minutes): Carefully unwrap the ribs, pouring off excess liquid. If glazing, brush them with the combined BBQ sauce and honey/maple syrup mixture. Increase the smoker temperature slightly to 250°F (121°C) to set the glaze. Smoke for the final 30–60 minutes, or until the internal temperature reaches 200-205°F (93-96°C) and the ribs pass the bend test.
  7. Rest and Serve: Remove ribs from the smoker and let them rest, tented loosely under foil, for 15 to 20 minutes before slicing between the bones and serving.