Ingredients
- 2 racks spare ribs St. Louis-style
- 2 tsp yellow mustard
- 1/4 cup seasoning
- 1/4 cup apple juice
- 1/4 cup BBQ sauce
- 1/4 cup brown sugar
- 2 tbsp honey
Instructions
- Trim your spare ribs. Depending on where you bought your ribs, you may need to square off the ends and remove the membrane.
- Coat the ribs on both sides with mustard, and rub in thoroughly. This is to act as a binder for the dry rub.
- Apply your dry rub liberally. Be sure to get all sides of the ribs. Allow the dry rub to soak into the ribs for at least 15 minutes. Meanwhile, preheat your smoker to 250F.
- Put the spare ribs directly on the grill grates of your smoker. Insert a meat thermometer probe and set a timer for three hours.
- Spritz your ribs every 30-60 minutes with apple juice or apple cider vinegar. This will help keep the ribs moist and tender.
- At the 3 hour mark, it's time to wrap. Lay out an long layer of aluminum foil. Add the brown sugar and honey to the foil, and then carefully place the ribs on top. Wrap the ribs in the foil and place them back on the smoker, meat side up.
- One hour later, unwrap and remove the ribs from the foil. Then, brush on the BBQ sauce liberally and return the ribs to the smoker uncovered, for about another hour.
- When the ribs hit an internal temperature of 195F to 205F, remove them from the smoker. Let them rest for about 10 minutes before slicing and serving. ENJOY!
Nutrition
Calories: 1897kcalCarbohydrates: 55gProtein: 96gFat: 143gSaturated Fat: 46gPolyunsaturated Fat: 24gMonounsaturated Fat: 52gTrans Fat: 1gCholesterol: 485mgSodium: 785mgPotassium: 1829mgFiber: 9gSugar: 40gVitamin A: 391IUVitamin C: 1mgCalcium: 434mgIron: 13mg
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