Great ribs aren't fall-off-the-bone mush. They pull cleanly from the bone with a gentle tug and have a deep mahogany bark. This method uses a steady 250°F, a simple wrap and a glaze at the end for that glossy, camera-ready finish.
Ingredients
- 2 racks St. Louis-cut pork spare ribs (about 3 lb / 1.4 kg each)
- 2 tbsp yellow mustard (binder)
- Rub: 1/4 cup brown sugar
- Rub: 2 tbsp paprika
- Rub: 1 tbsp kosher salt
- Rub: 1 tbsp coarse black pepper
- Rub: 2 tsp garlic powder
- Rub: 2 tsp onion powder
- Rub: 1 tsp chili powder
- Rub: 1/2 tsp cayenne
- 1/2 cup apple juice (for spritzing and wrapping)
- 2 tbsp butter
- 2 tbsp honey
- 1 cup BBQ sauce, for glazing
Method
- 1
Preheat your smoker to 250°F (121°C) with a mild wood such as apple, cherry or hickory.
- 2
Remove the membrane from the bone side of each rack. Trim loose flaps. Coat lightly with mustard, then season generously all over with the rub.
- 3
Smoke bone-side down for about 3 hours, spritzing with apple juice every 45–60 minutes once the bark has set.
- 4
Lay each rack meat-side down on a double layer of foil with 1 tbsp butter, 1 tbsp honey and a splash of apple juice. Wrap tightly and return to the smoker for 1–1.5 hours.
- 5
Unwrap and check tenderness: a probe should slide between the bones with little resistance (usually around 195–203°F / 90–95°C internal).
- 6
Brush with BBQ sauce and cook unwrapped for 15–30 minutes more until the glaze is tacky. Rest 10 minutes, then slice between the bones.
