Ingredients:

  • 2 racks St. Louis Style Pork Ribs (approx. 3 lbs each)
  • 2 tbsp Yellow Mustard
  • 1/4 cup Smoked Paprika
  • 2 tbsp Granulated Garlic
  • 1 tbsp Onion Powder
  • 1 tbsp Coarse Black Pepper
  • 1 tbsp Sea Salt
  • 1 tbsp Coconut Sugar
  • 1 tsp Chipotle Powder
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Water
  • 1/2 cup Low-Sugar BBQ Sauce

Instructions:

  1. Flip the ribs bone-side up. Use a paper towel to grip the thin, translucent membrane (silverskin) at one corner and pull it off firmly to allow rub and smoke penetration.
  2. Apply a thin layer of yellow mustard over the entire surface of both racks to act as a binder. Generously coat both sides with the dry rub mixture (paprika, garlic, onion, pepper, salt, coconut sugar, and chipotle). Let rest for 30 minutes.
  3. Preheat your smoker or oven to 275°F (135°C). Place ribs meat-side up on the sheet pan, bone side down, and cook for 3 hours. Spritz with a mixture of apple cider vinegar and water every 45 minutes.
  4. Remove ribs and wrap tightly in heavy-duty aluminum foil with a small splash of the spritz liquid. Return to the heat for 2 hours to break down collagen.
  5. Unwrap the ribs, discard the foil, and brush with the low-sugar BBQ sauce. Cook for 1 final hour uncovered to set the glaze and develop the mahogany bark.