Dry Rub
¼ cup Brown Sugar
1 tbsp kosher salt (half for regular salt)
2 tsp Black Pepper
2 tsp Paprika
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Ground Mustard
½ tsp Cayenne Pepper
Ribs
2 Racks Baby Back Ribs
4 tbsp Dry Rub (see previous ingredients)
¼ cup Yellow Mustard
2 cups Apple Juice
4 tbsp Salted Butter
2 Sliced Jalapeno Peppers (optional)
1 Chad's Beehive Sweet Barbecue Sauce
1: Remove the membrane on the back of the ribs. This is easily done by sliding your thumb between two ribs, under the white membrane to loosen. Use a paper towel to grab the membrane and peal it back.
2: Slather both sides of the ribs with the yellow mustard and season with the dry rub.
3: Prepare your smoker for indirect smoking at 225 degrees F. Use apple, maple or a blend for the smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours*.
4: Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Season with more dry rub and top with the butter cut into small pads, and then pour over around ¾ cup apple juice. Once the liquid has settled, top with the sliced jalapenos.
5: Tightly crimp the foil together to create an airtight seal. Return to the grill and keep your cooking at 225 degrees. Let the ribs braise for 2 hours* in the foil.
6: Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Remove the cooked jalapenos from the braising liquid and set aside. Discard the foil and excess cooking liquid.
7: Brush the ribs with Chad’s Beehive Sweet Barbecue Sauce and arrange the jalapeno slices you set aside on top of the ribs. Cook at an additional 225 degrees for one hour* until the ribs are done to your desired tenderness and the sauce is sticky and set.
