Ingredients:

  • 2 racks (approx. 1.8 kg) Baby Back Pork Ribs
  • 2 tbsp Yellow mustard
  • 4 tbsp Dark brown sugar
  • 2 tbsp Smoked paprika
  • 1 tbsp Kosher salt
  • 1 tbsp Coarse black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Cayenne pepper
  • 1 cup Bourbon-based BBQ sauce
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Honey
  • 2 cups Hickory or Applewood chips
  • Heavy-duty aluminum foil

Instructions:

  1. Remove the membrane (silver skin) from the back of the ribs by prying it up with a butter knife and pulling it off with a paper towel. Note: This allows smoke and seasoning to reach the meat from both sides. Apply the binder. Coat both sides of the ribs with the yellow mustard. Layer the rub. Mix the brown sugar, paprika, salt, pepper, garlic, onion, and cayenne, then press the mixture firmly into the mustard coating.
  2. Ignite the smoke. Preheat your grill to 110°C using only the outer burners, then place your wood chip box directly over the active flame.
  3. Begin the smoke. Place the ribs on the cool side of the grill and smoke for 2 hours until the bark is set and deep red.
  4. Execute the wrap. Tear off two large sheets of heavy duty foil, place the ribs inside, and drizzle with a mix of apple cider vinegar and honey before sealing tightly. Note: This creates a steam jacket that accelerates the tenderizing process.
  5. Continue the cook. Return the wrapped ribs to the grill for 1 hours 30 mins until the meat is tender and pulling back.
  6. Glaze the surface. Carefully unwrap the ribs, brush generously with bourbon BBQ sauce, and place back on the grill for 10-15 minutes until the sauce is tacky and bubbling.
  7. Rest the rack. Remove the ribs and let them sit for 15 minutes to allow the juices to redistribute.