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Hans's Smoked Ribs!
SmokedGluten FreePorkDinner

Hans's Smoked Ribs!

Hans's Smoked Ribs Rub created from multiple sources

Sweet ribs with bold mesquite smoke flavor. Preptime: About 10 minutes Cook Time: 6-7 hours Servings: 4-5 per rack Baby back or St. Louis Cut. The rib cut will determine cooking time. Ribs are done when they are done, you can't force them. Rub Ingredients *using Meathead's Memphis Dust recipe: 
This makes about 3 cups of rub, don't use it all! - 3/4 cup dark brown sugar - 3/4 cup white sugar - 1/2 cup Paprika (non-smoked) - 1/4 cup Garlic powder - 2 TBS ground Black pepper - 2 TBS ground Ginger powder - 2 TBS Onion Powder - 2 tsp Rosemary Powder
Extra: - Yellow Mustard Drizzle: - 1/2 stick of butter - 1/4 cup brown sugar - 1/4 cup honey BBQ Sauce: - Your preference.
Instructions (with 3/2/1 method):
  1. Set smoker to 225
  2. Remove Ribs from packaging
  3. pat ribs dry
  4. Remove thin membrane from the underside of the rib
  5. Cover ribs in yellow mustard
  6. Use about 1-2 TBS of the rub on each side of the ribs
  7. Place ribs in the smoker
  8. Smoke for 3 hours
  9. Cover your ribs in the drizzle
  10. Wrap the ribs in foil and place back in the smoker
  11. Smoke for 2 more hours
  12. Remove the ribs from the foil then back in for 30 minutes
  13. Mob on Sauce for the last 30 minutes.
The meat should be pulling back from the edges and exposing about 1/4" or more of bone.