π Ingredients:
2β3 racks of pork ribs (baby back or St. Louis-style)
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ΒΌ cup yellow mustard (as a binder)
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Your favorite BBQ dry rub
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Apple juice (for spritzing)
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Β½ cup brown sugar
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4 tbsp butter
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ΒΌ cup honey
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Your favorite BBQ sauce
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π₯ 3-2-1 Smoking Method (for pork ribs):
π Step 1: Smoke (3 hours)
Prep the ribs: Remove the membrane from the back of the ribs.
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Rub with mustard then coat with BBQ dry rub generously.
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Smoke at 225Β°F (107Β°C) for 3 hours (use wood chips like hickory, apple, or cherry).
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Every hour, spritz with apple juice to keep them moist.
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π Step 2: Wrap (2 hours)
After 3 hours, wrap each rack in foil with:
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2 tbsp butter (cut into pieces)
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2 tbsp brown sugar
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1 tbsp honey
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Return to smoker (still at 225Β°F) for 2 more hours.
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π Step 3: Sauce & Finish (1 hour)
Remove foil, place ribs back on smoker.
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Brush generously with BBQ sauce.
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Smoke for another 1 hour, until the sauce is tacky and caramelized.
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Tips for Perfection:
Let ribs rest 10 minutes before slicing.
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Use a foil pan (like in the photo) to catch juices or finish ribs in sauce.
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For extra heat, mix some hot sauce or chipotle powder into your BBQ sauce.
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Let me know if you want an oven-baked version or a sweet & spicy glaze!