Smoked pork spare ribs seasoned with dry rub and cooked low and slow until they are tender and juicy.
These pork spare ribs are a favorite and are always on regular rotation!
Remove membrane using butter knife or fingers.
Square off ribs to St. Louis-style cut for uniformity. Trim edges and remove meat flap.
1Apply binder using yellow mustard on both sides for the dry rub. Generously coat ribs with dry rub; be sure to pat it in for better adhesion.
Heat your smoker to 250°F (121°C). Add wood for smoking. Cook for 2 hours or until a deep mahogany color has been achieved.
Spray ribs with the spritz every 30 to 40 minutes to prevent from drying out. Then, wrap in butcher paper and cook for 1 more hour.
Remove ribs from the smoker and lightly brush on the sauce. Serve and enjoy!