Smoked Pork Ribs

Seasoning per rack of ribs:

2 tbsp black pepper 1 tbsp kosher salt 1/2 tbsp granulated garlic 1/2 tbsp paprika

• Preheat smoker to 275 degrees

• Spread a light coat of mustard on each rack of ribs (used as a binder)

• Cover ribs with seasoning, being sure to not rub, but rather pat, the seasoning, if needed.

• Cook for 1 hour, then spray with apple cider vinegar.

• After 2 hours, wrap with double layer of foil.

  • Foil should be ~3x the height of the ribs on the short side, and ~1.5x the width of the ribs.
  • Place ribs meat side down.
  • Wrap short side first, then the long ends, being sure to not allow the ribs to poke through the foil.

• Cook ribs for another 45 minutes, meat side down, then check for tenderness. A probe (I use an instant read thermometer) should easily go into the meat, with almost no resistance.

• If needed, check for tenderness in another 15-20 minutes.

• Once at desired tenderness (approximately 202-203), open foil pack, create a boat around ribs, and coat with BBQ sauce.

• Cook for an additional 15 minutes.

• Remove from smoker, and let rest for 15 minutes.