Hickory-Smoked Memphis St. Louis Ribs

Ingredients

• 2 racks St. Louis-style pork spareribs
• 0.5 cup Yellow mustard
• 0.5 cup Brown sugar
• 0.25 cup Sweet paprika
• 2 tablespoons Coarse kosher salt
• 2 tablespoons Black pepper
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 teaspoon Cayenne pepper
• 1 cup Apple cider vinegar
• 0.5 cup Apple juice
• 4 large pieces Hickory wood chunks

Instructions

1. 1

   Remove the silver skin membrane from the bone side of the ribs using a paper towel for grip to ensure maximum smoke penetration.

2. 2

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

3. 3

   Apply a thin layer of yellow mustard over the entire surface of the ribs to act as a binder, then coat generously with the dry rub, pressing it into the meat.

4. 4

   Preheat your smoker to a steady 225°F (107°C) using charcoal and add the hickory wood chunks to establish a clean, blue smoke.

5. 5

   Place the ribs bone-side down on the smoker grate and cook undisturbed for 3 hours to develop the bark and smoke ring.

6. 6

   Mix the apple cider vinegar and apple juice in a spray bottle; spritz the ribs every 45 minutes for the next 2 hours to maintain moisture and build flavor layers.

7. 7

   Check for doneness using the 'bend test': pick up the ribs with tongs; if the meat cracks slightly at the surface when bent, they are ready.

8. 8

   Allow the ribs to rest for 15 minutes before slicing between the bones to ensure the juices redistribute perfectly.