Ingredients:

  • 3.5 lb pork spare ribs
  • 1/2 cup brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tbsp coarse salt
  • 1 tsp black pepper
  • 1/4 cup unsalted butter
  • 1/2 cup apple juice
  • 1/4 cup honey
  • 1 cup BBQ sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 tbsp yellow mustard

Instructions:

  1. Clear the membrane. Flip the ribs bone side up. Use a paper towel to grip the thin white skin (membrane) and pull it away. Note: This allows smoke to penetrate the meat from both sides.
  2. Apply the binder. Coat the ribs in a thin, even layer of yellow mustard. Note: You won't taste the mustard later, it just holds the rub.
  3. Season the meat. Rub the spice mix generously into the pork, pressing it in with your palms.
  4. Temper the ribs. Let the seasoned ribs sit at room temperature for 30 minutes. Note: This prevents the meat from shocking when it hits the heat.
  5. The initial smoke. Preheat your smoker to 225°F (107°C). Place ribs bone side down and smoke for 3 hours until a deep mahogany bark forms.
  6. The butter wrap. Lay out heavy duty foil. Place ribs on the foil, add pats of butter, honey, and apple juice, then seal the foil tightly.
  7. The tenderizing phase. Return the wrapped ribs to the smoker for 2 hours. Note: This is where the collagen turns to gelatin.
  8. The final set. Unwrap the ribs and increase the heat to 250°F (121°C).
  9. Glaze and bubble. Brush on the mixture of BBQ sauce, vinegar, and Worcestershire. Cook for 30–60 minutes until the sauce is bubbling and tacky.