Prep time: 20 minutes

Cook time: 5-6 hours

Serves: 4-6

Ingredients:

• 2 racks baby back ribs or spare ribs (about 2-3 pounds each)
• 2 tablespoons yellow mustard (binder)
• Your favorite barbecue rub (about 1/4 to 1/2 cup)
• Apple cider vinegar, in a spray bottle (for spritzing)
• Your favorite barbecue sauce (optional, for finishing)

Equipment:

• Pellet grill
• Wood pellets (hickory, apple, or a blend recommended)
• Meat thermometer
• Spray bottle
• Aluminum foil (optional, for the Texas Crutch method)

Instructions:

1. Prepare the Ribs: Remove the silverskin membrane from the bone side of each rack of ribs. This tough membrane can be chewy, so it’s best to remove it for better texture. To do this, slide a butter knife under the membrane at one end, grip it with a paper towel, and pull it off.
2. Apply Binder and Rub: Lightly coat both sides of the ribs with yellow mustard. This acts as a binder for the dry rub, helping it adhere better. Generously season both sides of the ribs with your favorite barbecue rub.
3. Preheat the Grill: Preheat your pellet grill to 225°F (107°C).
4. Smoke the Ribs (Phase 1): Place the seasoned ribs directly on the grill grates, bone-side down. Close the lid and smoke for 3 hours.
5. Spritz (Optional): After 2 hours of smoking, begin spritzing the ribs with apple cider vinegar every hour to help keep them moist.
6. The Texas Crutch (Optional, for extra tenderness): After 3-4 hours of smoking, you can wrap the ribs tightly in a double layer of aluminum foil. You can add a few tablespoons of apple juice, broth, or even a little barbecue sauce inside the foil for added moisture and flavor. Return the wrapped ribs to the grill and continue cooking for another 1 to 2 hours, or until the meat is very tender and easily bends when lifted.
7. Sauce (Optional): If you want to add barbecue sauce, unwrap the ribs (if you used the Texas Crutch) and brush them generously with your favorite sauce. Return them to the grill for another 15-30 minutes to allow the sauce to set and caramelize slightly.
8. Check for Doneness: The ribs are done when the internal temperature reaches around 200-205°F (93-96°C), and the meat is tender and pulls away easily from the bones. A good way to check is the “bend test”: gently lift one end of the rack with tongs; if the meat cracks and bends significantly, they are likely ready.
9. Rest and Serve: Once the ribs are cooked to your liking, remove them from the grill and let them rest for 10-15 minutes before slicing and serving.

Enjoy your perfectly smoked and tender ribs!