Ingredients:

  • 2.5 racks Baby Back Ribs (approx. 6.25 lbs total)
  • 0.25 cup Yellow Mustard
  • 0.25 cup Brown Sugar, packed
  • 2 tbsp Smoked Paprika
  • 1 tbsp Coarse Black Pepper
  • 1 tbsp Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 0.5 tsp Cayenne Pepper
  • 0.5 cup Apple Juice
  • 0.25 cup Apple Cider Vinegar
  • 1 cup BBQ Sauce

Instructions:

  1. Remove the silver-colored membrane (pleura) from the bone side of the ribs using a paper towel for grip. Pat the meat dry.
  2. Apply a thin layer of yellow mustard to the ribs as a binder, then coat generously with the prepared dry rub (brown sugar, paprika, pepper, salt, garlic powder, onion powder, and cayenne). Let sit for 15 minutes.
  3. Preheat your smoker to 107°C (225°F) using hickory, apple, or cherry wood. Place ribs bone-side down on the grates.
  4. Smoke undisturbed for 2 hours to set the bark. Mix apple juice and apple cider vinegar in a spray bottle.
  5. Spritz the ribs thoroughly with the juice mixture. Continue cooking for another 1 hour 30 mins, spritzing every 30 minutes.
  6. Place the wrapped ribs back in the smoker for another 1 hour 30 mins until the internal temperature hits 91°C (195°F).
  7. Apply BBQ sauce during the final 15-30 minutes of cooking to allow it to tack up and glaze. Remove from heat and rest for 15 minutes before slicing.