INGREDIENTS
2 racks St. Louis Style Pork Spareribs
Yellow Mustard
Dry Rub for Ribs
8 oz Apple Juice
BBQ Sauce
DIRECTIONS
Step 1
Pat the ribs dry with paper towels and remove the membrane from the back of each rack if needed.
Step 2
Apply an even coat of Yellow Mustard to the front, back and sides of the ribs. Apply a generous amount of your favorite dry rub for ribs over the mustard binder.
Step 3
Let sit at room temperature for 15 minutes. You can also refrigerate for up to 4 hours.
Step 4
Preheat your smoker to 225°F.
Step 5
Place the ribs bone-side down directly on the grill grates. Close the lid and smoke until the internal temperature reaches approximately 200°F, approximately 4 1/2 hours.
Step 6
Meanwhile, add the apple juice to a spray bottle and spritz the ribs after the 1st hour and every 45 minutes thereafter.
Step 7
Once the ribs have an approximate internal temperature of 200°F, brush the ribs on both sides with a light layer of your favorite BBQ Sauce. Continue cooking until the sauce sets, about 10-15 minutes.
Step 8
Remove the ribs from the grill and let rest for 10 minutes, then slice between the bones into individual ribs.