Spicy Memphis Mud Ribs

Ingredients

• 2 slabs St. Louis style pork spareribs
• 1 cup Dark brown sugar
• 0.5 cup Sweet Hungarian paprika
• 0.5 cup Yellow mustard
• 0.25 cup Apple cider vinegar
• 2 tablespoons Cayenne pepper
• 2 tablespoons Coarse kosher salt
• 2 tablespoons Black pepper, freshly cracked
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 teaspoon Liquid smoke (hickory)(optional)
• 2 tablespoons Worcestershire sauce

Instructions

1. 1

   Remove the silver skin membrane from the bone side of the ribs to ensure maximum flavor penetration.

2. 2

   In a medium bowl, whisk together the mustard, apple cider vinegar, Worcestershire sauce, and liquid smoke to create the wet base.

3. 3

   Combine all dry spices and sugar in a separate bowl, then slowly fold them into the wet base until a thick, gritty paste (the 'mud') forms.

4. 4

   Slather the ribs heavily on all sides with the mud paste, massaging it into every crevice until the meat is completely encased.

5. 5

   Prepare your smoker for indirect heat at a steady 225°F (107°C) using hickory or oak wood chunks.

6. 6

   Place the ribs bone-side down and smoke for 3 hours, then lightly spritz with water and continue smoking for another 2-3 hours until the 'mud' has hardened into a dark, mahogany crust.

7. 7

   Check for doneness using the 'bend test'; the meat should crack slightly when the slab is lifted from one end.

8. 8

   Rest the ribs for at least 15 minutes under loose foil before slicing between the bones to preserve the moisture.