Ingredients:

  • 2 full racks St. Louis Style Pork Ribs (approx. 5 lbs total)
  • 2 Tbsp Yellow Mustard (binder)
  • 1/2 cup Dark Brown Sugar, packed
  • 1/4 cup Smoked Paprika
  • 2 Tbsp Coarse Kosher Salt
  • 1 Tbsp Cracked Black Pepper
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 2 tsp Dried Chilli Powder (Ancho or Chipotle)
  • 1 tsp Mustard Powder
  • 1/2 cup Apple Cider Vinegar (for spritz)
  • 1/2 cup Apple Juice (for spritz)
  • 1 cup Your favourite BBQ Sauce (optional glaze)
  • Wood chips/chunks (Apple, Cherry, or Hickory recommended)

Instructions:

  1. Prep the Ribs: Flip the ribs bone-side up. Use a knife or paper towel to grip and completely remove the silver membrane covering the bones. Trim off any loose flaps of fat or small pieces of bone.
  2. Apply Binder and Rub: Lightly coat both sides of the racks with the yellow mustard. Combine all ingredients for the Dry Rub (Brown Sugar through Mustard Powder). Generously coat the ribs on all sides with the rub, pressing gently to adhere.
  3. Rest: Place the rubbed ribs on a wire rack over a baking sheet, cover loosely, and chill for 1–2 hours (or up to 12 hours overnight) to let the rub set and penetrate.
  4. Preheat Smoker: Preheat your smoker to a consistent 225°F (107°C). Add your chosen wood chunks/chips once the temperature is stable.
  5. Start Smoking (Phase 1): Place the ribs directly on the smoker rack, bone side down. Smoke for 3 hours, keeping the lid closed as much as possible to maintain temperature and smoke concentration.
  6. Spritz (Optional): After the first hour, lightly spritz the ribs every 45–60 minutes with the Apple Cider Vinegar/Apple Juice mixture to keep the surface moist and aid smoke adherence.
  7. The Wrap (Phase 2): After 3 hours, remove the ribs. Lay out two large sheets of heavy-duty foil for each rack. Place the rack (bone side up) onto the foil. Drizzle 2 Tbsp of apple juice into the foil packet for extra moisture, then tightly seal the ribs. Return the wrapped ribs to the smoker for approximately 2 hours.
  8. Finish and Glaze (Phase 3): Carefully unwrap the ribs. Check for tenderness (internal temperature should be around 195°F–203°F). If glazing, brush a thin layer of thinned BBQ sauce onto the ribs.
  9. Final Cook: Place the unwrapped (and glazed) ribs back onto the rack for the final 30–60 minutes, until the glaze has set and the bark has firmed up slightly.
  10. Rest: Remove the ribs and let them rest, tented loosely with foil, for 20–30 minutes before slicing between the bones and serving.