And they didn’t last long in the break room!
October is National Pork Month, and again this year the Clear Crew is celebrating with the Missouri Pork Association.
Josh was next up, and made some delicious baby-back and spare ribs.
Let’s start with the rub:
Coat ribs on both sides with yellow mustard. It makes for a great binder!
Rub Ingredients:
- Kosher Salt
- Black Pepper
- Sloppy Joe Seasoning Mix
- Paprika
- Garlic Powder
- Onion Powder
- Brown Sugar
- White Sugar
- Cayenne Pepper
- Ground Mustard
You can apply the rub overnight, or an hour or so before you put them on your grill or smoker.
The cook:
Get your grill/smoker temperature to between 225-275. Maintain temp throughout the cooking process.
Cook ribs, unwrapped, for 3 hours. Every 30 minutes, spray with a 50/50 blend of apple juice and apple cider vinegar.
At the 3-hour mark, pull the ribs and wrap them in heavy duty aluminum foil.
Before finishing the wrap, add more rub, pats of butter, brown sugar, and spray with apple juice/apple cider vinegar.
Place wrapped ribs back on grill/smoker for 2 hours.
Once you hit two hours wrapped, pull the ribs and unwrap them. At this point, you can brush on your favorite BBQ sauce.
Place the unwrapped ribs back onto grill/smoker for one more hour.
After this last hour, you should see the meat starting to pull back from the bone a bit.
Pull ribs, cover them with foil, and let them rest for up to an hour. (I don’t usually wait that long!)
Enjoy!
