Competition Style Smoked Pork Ribs - A Flavor Journey

• Gluten free

• Meat

  • 2 racks Spare ribs
  • 3 tbsp Your favorite pork rub

• Condiments

  • 2 tbsp Agave nectar
  • 4 tbsp Dijon mustard
  • 2 cups Your favorite barbecue sauce

• Baking & Spices

  • 1 1/2 tbsp Pepper, Freshly cracked
  • 1 1/2 tbsp Salt

• Oils & Vinegars

  • 1 cup Apple cider vinegar

• Drinks

  • 1 cup Apple juice

• Dairy

  • 2 tbsp Butter

Found on vindulge.com

Description

Ingredients

• 2 racks of spare ribs (St. Louis cut)
• 4 tablespoons Dijon mustard
• for salt and pepper ribs:
• 1 ½ tablespoons salt (we used sel gris, can also use kosher)
• 1 ½ tablespoons freshly cracked pepper
• or for bbq style ribs:
• 3 tablespoons of your favorite pork rub
• 1 cup apple cider vinegar
• 1 cup apple juice
• (Combine in a spray bottle -- one that is only used for food)
• 2 tablespoons butter
• 2 tablespoons agave nectar
• 2 cups of your favorite barbecue sauce (try our Pinot Noir wine based BBQ sauce)

Directions

• Preheat smoker to 250 degrees Fahrenheit (we used cherry wood)
• Trim excess fat off the ribs and remove the membrane off the bone side of the ribs using a paper towel (it is slippery).
• Rinse ribs under cold water, pat dry, and then coat both sides of ribs with the mustard.
• Apply the salt and pepper or rub to both racks, front and back.
• Place ribs meat side pointing up on the smoker. Plan to smoke for about three hours.
• After your first hour begin spritzing every 15 minutes. Minimize how long you keep your lid open.
• After your third hour, take aluminum foil and prep with two long strips to place your ribs on. When you have placed the foil down take ribs and place bone side down on the foil.
• On top of the ribs, add the butter and agave nectar evenly over the meat side of the ribs (1 tablespoon of butter and nectar per rib) and then wrap the ribs tightly. Place back onto the smoker meat side down for two hours.
• After the second hour, remove ribs from foil gently, the meat should be tender and bones showing. Place meat side up back in the smoker and glaze with your barbecue sauce for one hour (the last hour helps set the meat and give more flavor). When you remove after the hour, glaze one last time and serve. Or if you want a dry versus wet style rib, for the last hour merely unwrap to let it set and do not sauce.