Ingredients:

  • 2 racks St. Louis style pork ribs (approx. 5.5 lbs)
  • 2 tbsp yellow mustard
  • 1/4 cup dark brown sugar, packed
  • 2 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tbsp coarse ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 cup apple juice
  • 1/4 cup apple cider vinegar
  • 2 tbsp unsalted butter

Instructions:

  1. Remove the silverskin membrane from the bone side of the ribs using a paper towel for grip. Pat the meat dry on all sides. Note: Removing this allows the rub and smoke to actually reach the meat on the bottom.
  2. Apply a thin layer of yellow mustard to both sides of the racks to act as a binder.
  3. In a small bowl, combine brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne. Generously coat the ribs with the rub and allow them to rest at room temperature for 30 minutes. Wait until the rub looks wet or absorbed before moving to the smoker.
  4. Preheat your smoker to a steady 225°F (107°C) using fruitwood pellets or chunks like apple or cherry.
  5. Place the ribs bone side down on the smoker grates. Close the lid and smoke for approximately 3 hours.
  6. Mix the apple juice and apple cider vinegar in a spray bottle. Every 45-60 minutes, lightly spritz the ribs until the surface looks glistening but not dripping.
  7. Once the bark is set and the internal temperature reaches approximately 165°F, wrap the ribs in heavy duty aluminum foil with pats of unsalted butter. Return to the smoker for 2 hours. Note: This is the Texas Crutch method that ensures tenderness.
  8. Unwrap the ribs, brush with BBQ sauce, and place back on the grates for 30-60 minutes until the sauce is tacky and bubbling.
  9. Perform the bend test: lift the rack from one end with tongs. The rack should bend significantly and the bark should start to crack in the center.
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