Essential Tools

Meat Thermometer Heavy Duty Aluminum Foil Basting Brush Sharp Boning Knife Quality Smoker

Ingredients

2 racks St. Louis Style Spare Ribs (or Baby Backs) Yellow mustard (don't worry, you won't taste it!) Dry Rub: Your favorite BBQ rub (or a DIY mix of brown sugar, paprika, garlic powder, and onion powder) 1/2 Cup Apple juice 4 tbsp Unsalted butter Your favorite BBQ sauce.

Directions

Preheat your smoker to 225°F (107°C).

🔥 225°F

Flip the ribs bone-side up. Use a paper towel to grab the edge of the thin silver skin (membrane) and pull it off. This ensures the smoke penetrates the meat.

Apply a thin layer of mustard as a binder, then coat generously with your dry rub. Let them sit for 15 minutes.

Place the ribs directly on the grates, bone-side down. Close the lid and let them take in the smoke for 3 hours.

⏱ 3 Hours

Lay out two large sheets of heavy-duty foil and place 2 tbsp of butter, a sprinkle of brown sugar, and a splash of apple juice.

Place the ribs meat-side down on top of the mixture. Wrap them tightly so no steam escapes. Place the wrapped bundles back on the smoker for 2 hours. This braising process is what makes them tender.

⏱ 2 Hours

Carefully remove the ribs from the foil (watch out for hot steam!) and place them back on the grates, bone-side down.

Brush your favorite BBQ sauce over the top of the ribs.

Cook for the final 1 hour. This allows the sauce to "set" and become tacky and caramelized.

⏱ 1 Hour

SAVE & SHARE