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Ingredients
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Ribs
Mesquite Smoke & Mop
BBQ Sauce (Optional, finishing)
Method
Preparation
- 1
Trim and remove membrane
Remove ribs from packaging. Pat dry with paper towels. On the bone side, slide a blunt knife under the silver skin (membrane) at one end and lift to loosen; use a paper towel to grip and peel the membrane off the ribs completely for better smoke penetration and tenderness.
- 2
Dry Rub
- 3
Make dry rub
Combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, and brown sugar in a small bowl; mix thoroughly to break up any brown sugar clumps.
- 4
Apply mustard and rub
Lightly coat both sides of each rib rack with yellow mustard (acts as a binder but will not taste mustardy once smoked). Sprinkle the dry rub liberally and evenly over both sides, pressing lightly so it adheres. Let the seasoned ribs rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours) to allow the rub to hydrate and form a pellicle.
Smoke Setup
- 5
Prepare mesquite and smoker
If using chips, soak mesquite chips for 30 minutes; if using chunks, no soak needed. Preheat your smoker (or charcoal kettle set up for indirect heat) to a steady 225°F (107°C). Place mesquite wood on the coals or in the smoker box; mesquite gives a strong flavor—use sparingly and mix with milder fruit wood if desired (e.g., apple or cherry).
- 6
Mop & Smoke
- 7
Prepare mop mixture
In a heatproof container combine apple cider vinegar, apple juice, water, and olive oil. Pour some into a mop bottle or spray bottle. Use the hot water to warm the mop solution slightly if desired to help absorption.
- 8
Smoke and mop schedule
Smoke racks for approximately 3 hours at 225°F. Every 45 minutes to 1 hour, lightly mop or spritz the ribs with the apple cider vinegar/apple juice mixture—do not douse; just a light coating to keep the surface moist and add flavor. Monitor smoke intensity; avoid heavy, acrid smoke by keeping airflow steady.
Wrap (Texas Crutch) and Finish
- 9
Wrap for tenderness
After about 3 hours or when ribs reach a deep mahogany color and the meat has pulled back from the bone ends ~1/4–1/2 in, remove racks and place each on a double layer of heavy-duty aluminum foil. Add 2–3 tbs of the mop mixture or 2 tbs of apple juice to each packet to create steam, then tightly wrap the foil around the ribs.
- 10
Continue cooking wrapped
Return wrapped ribs to the smoker and cook for another 1.5–2 hours at 225°F, or until the internal temperature of the meat between bones reaches about 195–203°F and the ribs are tender when probed (a toothpick or probe should slide in with little resistance).
Sauce & Caramelize (Optional)
- 11
Unwrap and sauce
Carefully unwrap the ribs and discard accumulated juices or reserve for sauce. Brush a thin, even layer of BBQ sauce over the meat side of the ribs. Return to the smoker or a hot grill for 10–15 minutes to set the sauce and develop a slight caramelization. If you like a glossier finish, mix 1 tbs honey or molasses into the sauce before brushing.
Rest & Serve
- 12
Rest
Remove ribs from the smoker and let rest on a cutting board, loosely tented with foil, for 10–15 minutes to allow juices to redistribute.
- 13