South Carolina Ribs Yankee Style
Serves: 6
Ingredients:
3 racks St. Louis-style spare ribs
1/4 cup prepared yellow mustard
1/2 cup Dizzy Pig Dizzy Dust Rub
1/2 cup Dizzy Pig Swamp Venom Rub
Dark brown sugar
4 cups apple cider, spray bottle
South Carolina Mustard Sauce (see below)
South Carolina Mustard Sauce Ingredients:
1/2 cup prepared yellow mustard
1/4 cup apple cider vinegar
5 tbsp dark brown sugar
1/2 tsp paprika
1/2 tsp Worcestershire sauce
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/4 tsp black pepper
For Sauce:
Combine all ingredients in a medium saucepan on medium heat. Stir until all ingredients are dissolved and mixed well. Serve when sauce has cooled.
Method:
Remove membrane from ribs and trim large fat deposits.
Coat ribs with mustard and apply dry rub mixture. Light coating is key for this step. Wrap ribs in aluminum foil and refrigerate overnight.
Unwrap ribs and throw ribs on smoker for 2 hours at 250 degrees F.
Remove ribs and coat liberally with brown sugar. Re-rub ribs with dry rub mix. Return to smoker for 2 more hours, spritzing with apple cider every 1/2 hour.
At hour 4, begin to baste ribs with South Carolina Mustard Sauce. Baste liberally (until dripping) at 4 hours and 4.5 hours.
Remove ribs after 5 to 5.5 hours and wrap in aluminum foil. Allow to rest for 1/2 hour before cutting. Turn ribs upside down to cut. Apply final sauce polish in the turn-in box.
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