Smoked Pork Loin Ribs With Dry Rub

By asurber

I use this when I'm smoking the ribs using the 3-2-1 method

Ingredients

• (2) Pork Baby Back Ribs (Approximately 6 lbs total)
• (1) Bottle Plain Yellow Mustard
• (1) Bottle Apple Juice
• RIB RUB
• (3/4) Cup Brown Sugar
• (4) Tablespoons Kosher Salt
• (4) Tablespoons Granulated Garlic
• (3) Tablespoons Smoked Paprika
• (3) Tablespoons Chili Powder
• (3) Tablespoons Fennel Seeds
• (2) Tablespoons Dry Mustard
• (2) Tablespoons Sweet Mesquite Seasoning
• (2) Tablespoons Cumin
• (2) Tablespoons Onion Flakes
• (1) Tablespoon Course Ground Pepper
• (1) Tablespoon Chipotle Powder
• (2) Teaspoons All Spice

Preparation

Step 1

*Place all ingredients for the rib rub in an airtight bowl and shake to mix together.
*Remove the membrane from the bone side of the ribs, using a paper towel to grip it and help remove it.

1. Liberally rub ribs with yellow mustard
2. Evenly distribute rub over both sides of the ribs
3. Rub dry rub into ribs and cover with plastic wrap or if you have a food saver process it and seal.
4. Refrigerate at least overnight, after marinating remove from plastic
5. Preheat Smoker to 225 degrees
6. Place ribs in smoker for 3 hours
7. Put apple juice in a spray bottle and spray ribs every 15 minutes
8. After 3 hours in smoker @ 225 degrees, transfer ribs to a pan and pour 1/4 inch of apple juice in the pan, do not stack ribs
9. Seal pan with ribs in it with tin foil
10. Cook ribs in sealed pan for 2 hours @ 250 degrees
11. Remove ribs from pan and put the ribs back on the grill @ 250 degrees for 1 hour
12. Remove the ribs from the grill and let them rest for 10 minutes
13. Cut the racks into desired portions and serve warm