Double-Dusted Memphis Ribs

Ingredients

• 2 slabs St. Louis style pork ribs
• 0.25 cup Yellow mustard
• 0.5 cup Brown sugar
• 0.25 cup Paprika
• 2 tablespoons Garlic powder
• 1 tablespoon Onion powder
• 1 teaspoon Cayenne pepper
• 2 tablespoons Kosher salt
• 1 tablespoon Black pepper
• 1 cup Apple juice
• 3 pieces Hickory wood chunks

Instructions

1. 1

   Remove the silver skin membrane from the back of the ribs using a paper towel for grip.

2. 2

   Whisk the brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a bowl to create the Memphis dry rub.

3. 3

   Coat the ribs lightly with yellow mustard as a binder, then apply half of the dry rub mixture, pressing it firmly into the meat.

4. 4

   Preheat your smoker to 225°F (107°C) using hickory wood for a traditional Southern smoke profile.

5. 5

   Place ribs in the smoker and cook for 3 hours, then spritz with apple juice every 45 minutes to maintain moisture.

6. 6

   Wrap the ribs in foil with a splash of apple juice for 2 hours to tenderize, then unwrap and cook for a final hour to set the bark.

7. 7

   Remove the ribs from the smoker once they reach an internal temperature of 195°F and pass the 'bend test'.

8. 8

   Immediately sprinkle the remaining half of the dry rub over the hot ribs to create the signature 'double-dusted' textured crust before slicing.