Zesty Kicked-Up Pork Ribs

Grab your favorite rack of ribs (baby back, short, long, St. Louis … whatever cut your prefer … beef, pork, wild game) and fire up your smoker or grill (setup for indirect heat). Around here, we tend to lean towards a mixture of woods to use for smoking and fire. For this rib recipe, we like using oak, hickory and apple. The oak and hickory are used in just about anything we smoke, and the variation comes in the fruit wood based on the meat.

Preparation

  • Strip the back membrane
  • Place ribs in a large zip-top bag and fill to cover with apple juice (or cider for stronger flavor)
  • Let sit in refrigerator for 4 hours to overnight.
  • Remove from fridge and apply the Triple Play Rub over the top and bottom of each rack liberally
  • Once rubbed up, place them in the smoker for about 6 hours, keeping the temperature low and slow
  • After the first 3 hours, begin mopping the ribs with the mop sauce** (listed below) 2-3 times an hour until the ribs are done or the mop sauce runs out.
  • Ribs will be done when the meat has pulled back from the end of the bones 1-2″ and the meat pulls nicely from the bone.

**Mop Sauce

  • 2 cups of distilled apple vinegar
  • 1/2 cup of water
  • 1/2 cup of Dijon mustard
  • 1 Tbsp kosher salt

 

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