Backyard Smoked Spare Ribs

Ingredients

Serves 4-6 (2 racks). Time: 5-6 hours, plus 1-2 days in the fridge.

• 2 racks pork spare ribs (or St. Louis cut), about 3-4 lb each
• Frisco Rib Rub Seasoning, a generous coat on both sides
• 2 tablespoons yellow mustard, optional, to help the rub stick
• 1 cup apple juice or apple cider vinegar in a spray bottle
• Your favorite BBQ sauce, optional, for the last 30 minutes

The blend already has salt, so taste before adding more.

Steps

1. One or two days ahead, pull the membrane off the bone side of each rack. Work a butter knife under it, grab it with a paper towel, and peel. Trim any loose flaps.
2. Smear on a thin coat of mustard if you like, then work Rib Rub into both sides. Wrap each rack or set them in a covered pan and refrigerate. Turn the ribs every 8-12 hours while they sit.
3. Heat the smoker to 225-250F with a mild fruit wood or hickory.
4. Smoke the ribs bone side down for about 3 hours. After the first hour, spritz with apple juice every 45-60 minutes.
5. Wrap each rack in foil with a splash of apple juice and cook another 1 1/2 to 2 hours.
6. Unwrap, brush with sauce if you're using it, and cook 30-60 minutes more to set the glaze.
7. Ribs are safe once they pass 145F, but spare ribs aren't tender until the meat between the bones reads about 195-203F. A probe should slide in with little resistance, and the rack should bend and crack on the surface when you lift it from one end.
8. Rest 10 minutes, then slice between the bones.