This is primarily from hey grill hey's recipes for low slow smoked ribs and sweet & spicy rub. There have been minor edits from those.
- 1 rack St. Louis ribs
- 1 cup apple cider
- 2 tbsp salted butter (melted)
- "2 tbsp" rub (below) -- I needed to make a double-batch
- plain yellow mustard (optional)
- 1 cup BBQ sauce (optional)
- 2 tablespoon brown sugar
- 2 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon paprika
- ½ teaspoon ground mustard
- ½ teaspoon cayenne pepper
- Start by rinsing your ribs under cold water and patting dry with a paper towel. Trim down any excess fat and remove the thin membrane on the back of the ribs.
- (Optional) coat with plain yellow mustard for better rub adhesion.
- Season liberally with the "secret" sweet rub and prepare your grill for indirect grilling.
- Get the grill/smoker working towards 225 degrees F. Use fruit woods like apple, peach, cherry, or hardwoods like hickory or oak.
- In a small saucepan combine the butter and apple cider. Place on your grill alongside the ribs.
- Close the lid and cook for an hour and a half without opening the lid.
- Baste liberally with the apple cider mixture then close the lid.
- Wait 1 hour then baste again. Base a total of 4 times -- it'll be 5½ hours of cooking when you're done with this part.
- (Optional) Coat the ribs with desired BBQ sauce and return to the grill for an additional 30 minutes to set your sauce.
- Remove from heat, wrap in foil and allow the ribs to rest for 10 minutes before slicing and serving.