Ingredients
- 2 racks St. Louis–cut pork ribs
- 2 tablespoons yellow mustard
- ¼ cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 cup barbecue sauce
- Apple juice for spritzing
Instructions
- Heat a smoker to 250°F.
- Remove the membrane from the ribs. Coat with mustard, then apply the seasonings.
- Smoke bone-side down for 3 hours, spritzing with apple juice every hour.
- Wrap tightly in foil and smoke for another 2 hours.
- Unwrap, brush with barbecue sauce and cook for 30–60 minutes until tender and sticky.
- Rest for 10 minutes before slicing.