Ingredients:

  • 2 racks St. Louis Style Pork Spare Ribs (approx. 2.5 kg total)
  • 1 Tbsp Yellow Mustard (as a binder, optional)
  • ½ cup Dark Brown Sugar, packed (for rub)
  • ¼ cup Coarse Salt (Kosher or Sea Salt)
  • ¼ cup Smoked Paprika
  • 2 Tbsp Granulated Garlic Powder
  • 2 Tbsp Onion Powder
  • 1 Tbsp Freshly Ground Black Pepper
  • 1 Tbsp Chilli Powder (Mild Ancho or similar)
  • 1 tsp Cayenne Pepper
  • 1 cup Apple Cider Vinegar (for spritz)
  • ½ cup Apple Juice or Water (for spritz)
  • 2 Tbsp Unsalted Butter (for wrap, per rack)
  • 1 Tbsp Dark Brown Sugar, packed (for wrap, per rack)
  • 2 Tbsp Apple Juice or Cider Vinegar (for wrap, per rack)
  • 1 cup High-Quality BBQ Sauce (for glaze)

Instructions:

  1. Prep the Ribs: Flip the racks bone-side up. Remove the thin, silvery membrane completely using a paper towel for grip. Trim any loose fat or scraggly edges.
  2. Apply Binder (Optional): Lightly coat the ribs on both sides with a thin layer of yellow mustard.
  3. Apply the Rub: Generously coat the ribs on all sides with the mixed dry rub mixture (brown sugar, salt, paprika, garlic powder, onion powder, pepper, chili powder, cayenne), pressing it firmly into the meat.
  4. Chill: Wrap the seasoned ribs tightly or place them uncovered on a wire rack in the refrigerator. Allow them to rest for a minimum of 4 hours, ideally overnight, to let the rub penetrate.
  5. Preheat Smoker: Prepare your smoker and bring the internal temperature to a steady 225°F (107°C). Add smoking wood (Hickory and Cherry blend recommended).
  6. Load the Ribs: Place the ribs bone-side down on the smoker grate, away from the direct heat source.
  7. Smoke and Spritz (3 Hours): Maintain the 225°F temperature. Every 45 minutes, lightly mist the ribs with the Spritz Solution (Apple Cider Vinegar and Apple Juice/Water). After 3 hours, the ribs should have developed a dark 'bark'.
  8. Prepare the Wrap: Lay out heavy-duty foil or butcher paper. Create a moisture bed by placing the butter pats, brown sugar, and apple juice in the center where the ribs will rest.
  9. Wrap Tightly (2 Hours): Place the ribs meat-side down onto the moisture bed. Wrap the foil/paper tightly around the ribs to create a sealed packet. Return the wrapped ribs to the smoker for approximately 2 hours, maintaining 225°F.
  10. Unwrap and Glaze: Carefully remove the ribs from the foil/paper (discarding the liquid) and place them back on the grate, meat-side up. Brush with a thin layer of BBQ sauce and cook for 15 minutes.
  11. Finish (30–45 Minutes): Apply a second, thicker layer of glaze. Cook until the sauce is tacky and the ribs reach peak tenderness (195–205°F internal temperature).
  12. Rest: Remove the ribs from the smoker. Tent loosely with foil and let them rest on a cutting board for 20–30 minutes before slicing. Do not skip the rest.
  13. Serve: Slice the ribs between the bones and serve immediately.