Ingredients
Equipment
Method
Dry Rub
- Combine all ingredients in a food processor. Pulse several times to combine. Cover and store for up to two months away from light and heat.
Ribs
- Use a paring knife to lift and peel the tough membrane on the back of the ribs. Cut away flap of meat sometimes found on the back of the ribs.
- Find the last little rib bone and remove it along with the thin meat attached to it. It will just burn up in the BBQ.
- Add 2 tablespoons of the prepared rub to each side of each spare rib rack. Rub it in and place the ribs in a large non-reactive container and cover with plastic wrap. Refrigerate for two hours.
- Setup your smoker for indirect heat at 225˚F. Place a pan of water in the smoker. Mix the apple juice and water together and place one half of the mixture in a spray bottle and set aside. Reserve the other half. Smoke the ribs for 3 hours spraying them with the apple juice water mixture every 30 minutes.
- After 3 hours, remove the ribs and place each rack on two large pieces of heavy duty foil. Use two pieces in case of a tear. Fold the long sides up and together then fold them to form a good seal. Seal one end of the foil pouch. Pour about 6 oz of the apple juice and water mixture into the other end and fold to seal. Place each pouch back on the smoker for two hours.
- After 2 hours, place each pouch in a large pan, like a lasagna tray. Carefully cut a slit in the bottom of the pouch and drain the hot liquid into the pan. Be careful, there will be a lot of liquid and it will be very hot. Repeat with the other pouches. Place each rack back in the smoker and carefully brush both sides with your favorite BBQ sauce. Add additional sauce 2-3 times over the hour.
- Serve with additional sauce.