Smoked Pork Ribs
- 1 rack ribs, St. Louis, baby back or spare
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1/8 - 1/4 cup stone ground mustard, for coating
- Seasoning (recommended: Three Little Pigs Touch of Cherry and KC Championship Barbecue Rub)
- 1/2 cup apple juice
- 1/2 cup apple cider vinegar
- Upon removing the membrane, your ribs are ready for some seasoning. Sprinkle the kosher salt and pepper evenly over the entirety of the ribs (front and back).
- Generously apply a stone ground mustard to the ribs. This will help the rib rub stick and also protect the meat.
- Once the mustard binder is applied, sprinkle on the seasoning of your choice. We used both the Taste of Cherry and KC Championship Barbecue Rub from Three Little Pigs but it really is up to you.
- Set the ribs into a smoker at a temperature of 225 F for 6 hours. Mix together the apple juice and apple cider vinegar in a spritz bottle. Every hour or so, spritz the ribs with this mixture.
- When the bones are sticking out of the edge of meat, and you've achieved the desired tenderness, dig in.
- To carve the ribs, stand them up on their edge and, using a carving knife, cut down cleanly between the bones.