Simple & Amazing Smoked Pork Ribs

🧾 Ingredients:

• 2 racks pork ribs (St. Louis or baby back)

• Yellow mustard (binder)

• Your favorite pork rub, or:

  • 1/4 cup brown sugar

  • 2 tbsp paprika

  • 1 tbsp kosher salt

  • 1 tbsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp chili powder

  • 1/2 tsp cayenne (optional)

🥄 Spritz:

• 50/50 apple juice and apple cider vinegar in a spray bottle

🍯 Wrap Glaze (optional but amazing):

• 1/4 cup brown sugar

• 2 tbsp honey

• 2 tbsp butter

🍖 Finish Glaze (optional):

• Your favorite BBQ sauce, thinned with a splash of apple juice

🔧 Tools:

• Smoker set to 225°F

• Wood: Apple, cherry, or hickory

⏲️ Method: The 3-2-1 Technique (for St. Louis) or 2-2-1 (for baby back)

1. Prep the ribs:

   • Remove the silver skin from the back.

   • Rub a thin layer of mustard on both sides.

   • Apply the dry rub generously. Let sit 30–60 minutes (or overnight in fridge).

2. Smoke (3 hours):

   • Place ribs meat-side up in the smoker.

   • Spritz every 45–60 minutes to keep them moist and build bark.

3. Wrap (2 hours):

   • Lay ribs meat-side down on foil.

   • Add brown sugar, honey, and butter. Wrap tightly.

   • Return to smoker at 225°F.

4. Finish (1 hour):

   • Unwrap ribs and place them back on the smoker meat-side up.

   • Brush lightly with BBQ sauce (optional).

   • Cook until ribs are tender, ~1 hour. Internal temp should be around 195–203°F.

🧠 Tips:

• Don’t oversauce. Let the smoke and rub shine.

• Bend test: When picked up with tongs, ribs should bend easily and crack but not fall apart.

• Rest: Let rest 10 minutes before slicing.