BBQ Ribs

Ingredients

• 2 racks pork spare ribs, about 5 lb total
• 2 tbsp yellow mustard
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp kosher salt
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 cup barbecue sauce
• 2 tbsp apple cider vinegar
• 2 tbsp unsalted butter

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Remove the thin membrane from the bone side of each rack by loosening one corner with a knife and pulling it away with a paper towel for grip.
2. Step 2.Pat the ribs dry, spread a thin layer of mustard over both sides as a binder, and combine the brown sugar, paprika, salt, garlic powder, onion powder, pepper, and cayenne.
3. Step 3.Season both racks generously on every surface, then let them stand while the smoker or covered grill stabilizes at 250°F for indirect cooking.
4. Step 4.Place the ribs bone-side down away from direct flame, close the lid, and cook for about 2 hours until the rub has formed a dry, deep-colored bark.
5. Step 5.Lay each rack on heavy-duty foil, add a tablespoon of butter and a small splash of apple cider vinegar, then wrap tightly so steam cannot escape.
6. Step 6.Return the wrapped ribs to indirect heat and cook for about 90 minutes, checking near the end for tenderness rather than cooking only by the clock.
7. Step 7.Unwrap carefully, return the racks bone-side down, and brush a thin, even layer of barbecue sauce over the meat side.
8. Step 8.Cook uncovered for 20 to 30 minutes until the sauce becomes tacky and glossy, adding a second light coat if you prefer a stronger barbecue glaze.
9. Step 9.Check doneness by lifting a rack with tongs; it should bend readily and show small cracks on the surface while the meat still holds to the bones.
10. Step 10.Rest the ribs for 10 minutes, slice cleanly between the bones, and serve with additional warm barbecue sauce on the side.