Sweet and Smokey Ribs

Smokey...fall-off-the-bone...sweet...messy...RIBS!! Who doesn't love getting face deep in a primely smoked rack of ribs?! (besides my mom...) NO ONE! Many people, however, are used to the famous baby back ribs...But I challenge you today to try your hand at pork spare ribs, which offer a meatier, juicier experience in rib heaven.

The key to a perfect rack of ribs is maintaining a low and slow smoke.  I follow the 3-2-1 (mostly) method.  3 hours directly on the smoker, 2 hours wrapped in foil on the smoker, and 1 hour directly back on the smoker. I keep my temperature between 225F-250F. I bast with BBQ Sauce several times during the last hour of cooking.  Yum, yum, yum!

Sweet and Smokey Ribs
Ingredients:
1 Rack of Pork Spare Ribs
2 T Yellow Mustard
Dry Rub
Apple Juice
BBQ Sauce

-Dry Rub
2 t Salt
2 t Pepper
2 t Brown Sugar
1 t Chili Powder
2 t Paprika
1 t Cumin
1 t Garlic Powder
1 t Onion Powder

Directions:
1) Remove membrane from the back of the ribs.
2) Rub mustard over the top of the ribs.
3) Apply a generous amount of the dry rub to the ribs.
4) Wrap in plastic wrap and refridgerate overnight.
5) Preheat smoker to 225F-250F and take ribs out of fridge.
6) Apply a light dusting of dry rub to ribs and place on smoker for 3 hours.
7) Remove the ribs from the smoker and wrap in foil with 1/4 C apple juice.
8) Place back on smoker for 1.5-2 hours.
9) Remove foil and smoke additional hour.
10) Apply BBQ Sauce every 15 minutes for the last hour.

Nutrition:
(You don't want to know)

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