Ingredients:

  • 1 slab (approx. 2-3 lbs / 900g-1.3kg) pork spare ribs or baby back ribs, membrane removed
  • 2 tablespoons (30ml) yellow mustard
  • 1/4 cup (60ml) of your favourite BBQ dry rub
  • 1/2 cup (120ml) apple juice
  • 1/4 cup (60g) packed brown sugar
  • 2 tablespoons (30g) unsalted butter, cut into small pats
  • 1 tablespoon (15ml) honey
  • 1 cup (240ml) of your favourite BBQ sauce
  • 1 tablespoon (15ml) apple cider vinegar (optional)

Instructions:

  1. Remove the membrane from the back of the ribs. Pat dry with paper towels. Slather mustard on both sides of the ribs.
  2. Generously coat the ribs on both sides with your BBQ dry rub, ensuring even coverage.
  3. Preheat your smoker or grill to 225°F (107°C). Add wood chips or pellets. Place the ribs bone-side down on the smoker grate. Smoke uncovered for 3 hours, maintaining a consistent temperature. Spritz with apple juice every hour, if desired.
  4. Prepare the wrapping liquid by combining apple juice, brown sugar, butter pats, and honey in a bowl. Tear off a large sheet of heavy-duty aluminum foil. Place the ribs meat-side down on the foil. Pour the wrapping liquid over the ribs. Wrap tightly and securely in the foil.
  5. Return the wrapped ribs to the smoker and continue smoking for 2 hours, still maintaining 225°F (107°C).
  6. Carefully remove the wrapped ribs from the smoker. Unwrap the foil, reserving the juices. Place the ribs back on the smoker grate, bone-side down. Brush generously with BBQ sauce, and then with apple cider vinegar.
  7. Continue smoking uncovered for the final hour, basting with BBQ sauce every 15-20 minutes. Maintain 225°F (107°C).
  8. Remove the ribs from the smoker. Check for doneness. Let rest for 10-15 minutes before slicing and serving.