Smoked Pork Ribs with Carolina Mustard Sauce

For Smoking

• 1–2 cups wood chips (such as hickory or applewood)
• Aluminum foil

Instructions

Step 1: Prepare the Ribs

1. Remove the Membrane: Begin by removing the silver skin membrane on the back of the ribs. Slide a knife under the membrane, grip it with a paper towel, and peel it away to ensure your ribs absorb the seasoning fully.
2. Season the Ribs: Brush both sides of the ribs with olive oil. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Liberally rub the spice mixture over both sides of the ribs, pressing it in to form a flavorful crust.
3. Let Rest: Wrap the ribs in plastic wrap and allow them to rest for at least 1 hour (or overnight) in the refrigerator for the best flavor infusion.

Step 2: Prepare the Carolina Mustard Sauce

1. In a medium bowl, whisk together the yellow mustard, apple cider vinegar, brown sugar, Worcestershire sauce, honey, garlic powder, and smoked paprika. Season with salt and pepper to taste.
2. Simmer the Sauce: Pour the mixture into a saucepan and simmer over medium heat for 10 minutes, stirring occasionally. This thickens the sauce and allows the flavors to meld.
3. Set Aside: Remove from heat and let the sauce cool. Store it in a jar in the refrigerator until ready to use.

Step 3: Preheat and Prep the Smoker

1. Prepare the Wood Chips: Soak the wood chips in water for 30 minutes, then drain.
2. Heat the Smoker: Preheat your smoker to 225°F (107°C) and add the wood chips following the manufacturer’s instructions. If you’re using a grill, set it up for indirect cooking with a water pan to maintain moisture.

Step 4: Smoke the Ribs

1. Place the Ribs on the Smoker: Arrange the seasoned ribs directly on the smoker’s grate, bone-side down. Close the lid.
2. Smoke for 3 Hours: Smoke the ribs at 225°F, adding wood chips every 45 minutes to maintain a steady, smoky flavor. After 3 hours, check the ribs for color and bark formation.
3. Wrap the Ribs: Remove the ribs from the smoker and wrap them in foil to retain moisture. Return them to the smoker for an additional 2 hours.

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