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Remove the membrane from the back of the ribs by sliding a knife under the thin layer and pulling it off. This allows the seasoning to penetrate the meat.
Coat the ribs evenly with yellow mustard. This helps the seasoning stick and adds a slight tangy flavor to the ribs.
Mix the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chili powder, smoked paprika, and cumin (if using) in a bowl.
Rub the seasoning mix generously over both sides of the ribs, pressing it into the meat. Let the ribs sit for about 15-30 minutes to absorb the seasoning.
Step 2: Smoke the Ribs (3 Hours)
Preheat your smoker to 225°F (107°C). Add your preferred wood chips or chunks, such as hickory, apple, or cherry wood, for a nice smoky flavor.
Place the ribs in the smoker, bone side down, and smoke for 3 hours, making sure to maintain a consistent temperature throughout the smoking process.
Step 3: Wrap the Ribs (2 Hours)
After 3 hours, remove the ribs from the smoker. Lay out a large piece of heavy-duty aluminum foil.
Place the ribs on the foil and pour the apple juice (or apple cider vinegar), honey, and add butter on top of the ribs.
Wrap the ribs tightly in the foil, sealing the edges well to lock in the moisture.
Return the wrapped ribs to the smoker and cook for an additional 2 hours. This step helps tenderize the ribs by steaming them in their own juices.
Step 4: Finish the Ribs (1 Hour)
After the 2-hour wrapping period, carefully remove the ribs from the foil and return them to the smoker.
Brush your favorite BBQ sauce on the ribs (if desired) and cook for an additional hour, allowing the sauce to set and caramelize.
During this final hour, check the ribs occasionally to avoid burning the glaze. You can also add more sauce if you want a thicker coat.
Step 5: Serve
Once the ribs are done, remove them from the smoker and let them rest for 10-15 minutes before slicing.
Slice between the ribs and serve with additional BBQ sauce on the side if desired. Enjoy with your favorite sides, like coleslaw, baked beans, or cornbread.
Serving and Storage Tips
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