for Memorial Day: a simple rib recipe

Paul’s Smoked Pork Ribs


2 to 3 racks of fresh pork spare ribs
1 cup yellow mustard
Heavy duty grade aluminum foil
Pork Rib Rub (I use Dizzy Dust)
Apple Juice
Apple Cider Vinegar


1. Rinse ribs in cold water and pat dry. Use a table knife and a paper towel to remove the membrane. If ribs are not already trimmed, then trim according to your preference, taking care not to cut too much off. I remove the bone side flap, square the ribs, and scrape off excess fat as needed.

2. Use a barbecue brush or a spoon to coat one side of the pork ribs in mustard. Shake your rib rub over the rib racks, coat well.  Let liquify for 45 minutes, then rub in.

3. Repeat for other side. Let rest at least 30-60 minutes. Refrigerated, of course.

4. Put racks on a large cookie sheet or pan, cover loosely (make a foil tent so as not to knock the seasoning off) with foil and refrigerate for several hours or overnight.

5. Bring Grill to 220-210 degrees.  Soak wood chips and add to coals.  Mix water, apple juice, and cider vinegar in a drip pan and place under ribs.

6. Smoke for three hours, naked.  Start bone side down and flip once an hour.  Spritz with cider vinegar and apple cider at each flip. Sprinkle with dust as needed.

7. Smear honey in aluminum foil.  Add a splash of apple juice and a splash of cider vinegar.  Wrap ribs in foil.  Smoke for 2 hours.

8. Unwrap ribs and smoke for an additional hour, bone side down.  Spritz as needed, or you can add sauce during the last half hour.

There are some helpful pictures here, although the recipe differs:

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