Pork Back Ribs
- Two racks of pork back ribs
- BBQ Sauce
- Maple Syrup
- Brown Sugar
- Plain yellow mustard
- 1/2 cup of brown sugar
- 1/2 cup of pepper
- 1/2 cup of kosher salt
- 1/2 cup of granulated garlic
- 1/2 cup of onion powder
- 1/2 cup of paprika
- 1/2 cup of chili powder
- 1/4 cup cumin
- One part apple cider vinegar
- One part water
- Pat the ribs down with paper towel to ensure they're dry. Remove the membrane on the back of the ribs by working a dinner knife between the membrane and the bones. Once you get your dinner knife between the ribs and membrane, grab the membrane with paper towel and peel it off.
- Apply a thin layer of mustard all over the ribs to act as a binder. Then generously cover all sides of the pork ribs with the rub (or your preferred rub)
- Preheat the smoker to 225F and then put the ribs on the grill with the bones facing down.
- Mix your spritz in a spray bottle. Every 45 minutes lightly spray your ribs to help them maintain moisture.
- After three hours, remove the ribs from the grill. On a large sheet of aluminum foil, sprinkle on some brown sugar (1/2 cup), place some butter on top of that (4 tablespoons), and drizzle on your favorite BBQ sauce and some maple syrup. Then place the ribs meat side down on top of the ingredients.
- Double wrap the ribs tightly with foil and place them on the grill meat side down for 2 hours
- Remove the ribs from the grill and remove from the foil
- Apply a thin layer of glaze to your ribs (or more BBQ sauce) and place it back on the pit for another 30-45 minutes for the glaze to tack up.
- Remove the ribs from the pit, let them cool and enjoy!