Ingredients:
~ 1 rack of st. Louis style ribs (baby back or spare will work as well)
~ 1/4 cup yellow mustard
~ 1/2 teaspoon of salt
~ 1/2 teaspoon pepper
~ 1/2 teaspoon paprika
~ 1/2 teaspoon garlic powder
~ 1/2 teaspoon onion powder
~ 1/4 teaspoon chili powder
~ 1/4 teaspoon cayenne
~ 1/4 cup brown sugar
~ 1/2 stick of butter
~ 1/2 cup apple juice
~ 1 cup of your favorite bbq sauce
Instructions:
1. Get that smoker started and up to 200. Take your ribs out of the packaging give them a rinse to make sure there are no bone fragments, set them on a sheet pan and pat them dry with a paper towel. Turn them to the underneath side find the edge of the silver skin on the back, grip it with the paper towel and pull it off (this part can test your patience)
2. In small bowl mix together salt, pepper, paprika, garlic powder, onion powder, chili powder and cayenne. Rub mustard all over ribs so that it covers every inch, then sprinkle on your seasoning mixture and rub it in.
3. Get those ribs on the smoker facing meat side up for 3 to 4 hours checking every 20 to 30 mins and baste with apple juice.
4. Preheat oven to 250. At the end of your 3 to 4 hours on the smoker, prep your sheet pan by laying down tin foil enough to completely wrap the rack of ribs. Soften your butter and spread all over the tin foil and then sprinkle the brown sugar. Remove ribs from smoker and place meat side down on to tinfoil and wrap tight.
5. Put your ribs in the oven and let them cook until they reach 195. After they reach 195 wrap them back up, turn your oven off, put them back in the oven and let them rest for about 1 hour. Pour your fat and juices off, spread your bbq sauce on the back side, turn them over and spread it on the top side, turn your broiler on and watch it while the oven door is cracked, shouldn't take more than 5 or so mins to caramelize and thicken the bbq sauce and enjoy!
Note (oven instructions: go straight to wrapping them and put them in the oven at 225 until they reach 195 to 200 about 3 hours and follow the rest of the directions as written above)
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