INGREDIENTS
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Pork spare ribs or St. Louis-style ribs
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Kosher salt (for brining)
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Yellow mustard
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Your favorite BBQ rub
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Brown sugar
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Butter (sliced or in pats)
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BBQ sauce (your go-to blend)
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Hickory wood chips
DIRECTIONS
Optional – Brine the ribs in salted water for a few hours, then pat dry. Rub the ribs lightly with yellow mustard, then coat with your favorite BBQ rub. Preheat the smoker to 225°F and load with hickory wood chips.
Step 1 – Smoke (3 Hours, Unwrapped):
Place the ribs bone-side down, directly on the rack.
Smoke unwrapped for 3 hours.
Step 2 – Wrap (2 Hours):
Remove ribs from the smoker and place them on foil.
Top with a generous sprinkle of brown sugar and several pats of butter.
Wrap tightly in foil and return to the smoker for another 2 hours.
Step 3 – Sauce & Finish (1 Hour):
Carefully unwrap the ribs and brush with BBQ sauce.
Place the ribs back in the smoker, uncovered, for 1 final hour to set the glaze.
Let rest for 10 minutes before slicing and serving.
