Smoked Ribs
Servings: 4 Servings
Ingredients
Dry Rub Seasoning
- ⅓ cup brown sugar
- 2 tablespoons Slap Ya Mama seasoning
- 2 tablespoons sugar
- 1 tablespoon granulated garlic
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 1 ½ teaspoons granulated onion
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Pork Ribs
- ⅓ cup Yellow Mustard
- ½ cup Sweet Baby Rays BBQ sauce
- ½ sliced jalapeno
- 1 cup Apple Juice
- ¼ cup butter cut into tablespoons
- ¼ cup agave
- ½ cup brown sugar
Instructions
- Preheat smoker to 265°F
Dry Rub Seasoning
- Add all of the rib seasoning ingredients to a small bowl and stir to combine. Set aside.
Pork Ribs
- Remove silver skin from the back of the ribs by inserting a butter knife under the skin. Grab a paper towel and grab the membrane and pull off the back of the rib.
- Rub yellow mustard on both sides of the ribs.
- Pat ⅓ of the dry rub onto the underside. Flip over, add the remaining rub to the meaty side of the ribs.
- Place on the smoker for 2 hours. (Do not open the smoker for at least 2 hours).
- Remove from the smoker and place on aluminum foil large enough to contain the juices around the ribs.
- Add remaining ingredients.
- Seal the foil around the ribs and place back on the smoker for another 2 hours.
- Open the foil to expose the ribs and smoke for an additional one hour.
- Remove from the smoker and let the ribs rest for 20 minutes in the foil before serving.
Notes
- To remove the membrane from your ribs, gently slide the tip of a sharp knife along the short side between the bone and the membrane. Then, use a paper towel to get a good grip and gently pull the membrane up and away from the ribs.
- To avoid removing the membrane, simply ask your butcher to do it.
- Pat the seasonings into the mustard so everything stays in place. If you try to massage it in, it won't stick as well.
- Don't open your smoker while the ribs are cooking. You want all that smoke to stay inside.