Applewood Memphis Baby Backs
A milder smoke profile using applewood to complement the sweetness of the Memphis rub.
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Ingredients
- 2 racks Baby back pork ribs
- 1/4 cup Yellow mustard
- 1/2 cup Brown sugar
- 1/4 cup Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Cayenne pepper
- 1/2 cup Apple juice
- 1/4 cup Apple cider vinegar
- 4 pieces Applewood chunks
Instructions
- 1
Remove the silver skin membrane from the back of the ribs using a paper towel for grip.
- 2
Whisk the brown sugar, paprika, garlic powder, onion powder, and cayenne together in a small bowl.
- 3
Apply a thin layer of yellow mustard to both sides of the ribs to act as a binder for the spices.
- 4
Generously coat the ribs with the dry rub, pressing it into the meat, and let sit for 30 minutes.
- 5
Preheat your smoker to 225°F (107°C) using charcoal and add the applewood chunks for a mild smoke.
- 6
Place the ribs bone-side down on the smoker and cook for 3 hours undisturbed.
- 7
Mix the apple juice and cider vinegar in a spray bottle and spritz the ribs every 45 minutes for the next 2 hours.
- 8
Continue cooking until the meat pulls back from the bone about half an inch and the ribs pass the 'bend test'.
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