INGREDIENTS
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2 racks St. Louis-style ribs spare ribs
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Kosher salt
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1 cup yellow mustard
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1 cup pork rub
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8 tbsp unsalted butter
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1 cup brown sugar preferably dar
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1½ cups BBQ sauce plus extra for serving
DIRECTIONS
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Prep your smoker with the wood chips. Place a pan of water on the lower rack.
- Liberally salt the ribs all over with salt. Place on a smoker rack (or racks) and place in the fridge (on a baking pan or pans) for 1 to 2 hours, or overnight.
- Remove the ribs from the fridge and slather mustard all over the tops and bottoms of the ribs. Liberally sprinkle the rub all over the ribs (they should be fully coated.
- Place the ribs in the smoker and turn the heat to 225°F. Smoke for 2 hours and 45 minutes.
- Tear off two pieces of foil that are large enough to wrap up each rack of ribs. Place four pads of butter on each piece of foil. Sprinkle a half cup of the brown sugar over the butter on each rack (total of 1 cup of sugar.
- Carefully bring the ribs from the smoker and place them (meat side down) on top of the butter. Bring the sides of the foil up around the ribs and gently make a seal on the top and the sides. Return the ribs to the smoker for another 1 hour and 45 minutes.
- Make the BBQ sauce at this point, if you haven't already done so.
- Bring the ribs in foil into the kitchen and place them on a baking sheet. Carefully remove the foil and any accumulated juices and melted butter. Place the ribs, meat side up, back on the grates. Liberally brush BBQ over the tops of the ribs. Return the ribs to the smoker for another 45 minutes.
- Remove the ribs and let rest for 10 minutes before slicing. Serve at once with extra BBQ sauce for passing at the table.
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