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Ingredients
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Pork Spare Ribs — Half Slab
Dry Rub
Binder / Mop
Finishing Sauce (optional)
Equipment
Method
Pork Spare Ribs — Half Slab
Dry Rub
Mix rub
In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, and cayenne. Whisk to evenly distribute the brown sugar and spices.
Apply binder and rub
Pat ribs dry with paper towels. Brush both sides of the ribs lightly with the yellow mustard (this acts as a binder and leaves little flavor). Evenly coat both sides of the ribs with the dry rub, pressing it into the meat so it adheres. Let sit at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor (if refrigerating, bring back to room temperature for 30 minutes before cooking).
Smoking or Oven Cooking (two methods)
If smoking (low and slow)
Preheat smoker to 225°F (107°C). Add wood chips or chunks according to your smoker instructions. Place ribs bone-side down on the smoker grate. Maintain 225°F and smoke for about 2.5 to 3 hours unwrapped, mopping every 45–60 minutes with a mixture of apple cider vinegar and apple juice (whisk together and use a spray bottle or brush).
If oven roasting (low and slow)
Preheat oven to 275°F (135°C). Place ribs bone-side down on a rimmed baking sheet or in a roasting pan. Tuck a small oven-safe dish with the apple juice + vinegar mixture near the ribs to add moisture or periodically brush the ribs with the mixture. Roast uncovered for 2.5 to 3 hours.
Wrap (optional 'Texas crutch')
Around the 2–2.5 hour mark (when the ribs have a nice mahogany color and the surface feels tacky), wrap the ribs tightly in aluminum foil with 1–2 tablespoons of apple juice inside the foil to create steam. Return to the smoker or oven for an additional 45–60 minutes to tenderize.
Unwrap and finish
Carefully unwrap the foil. Increase temperature to 300–325°F (150–160°C) or move ribs to a hotter part of the grill. If using finishing sauce, brush a thin layer of BBQ sauce mixed with honey onto both sides and place back in cooker/grill for 10–15 minutes to set the glaze, watching so sugars do not burn. If not saucing, return ribs to cooker for 10–15 minutes to firm the bark.
Rest and Serve
Remove ribs and let rest, unwrapped, on a cutting board for 10–15 minutes to let juices redistribute. Slice between the bones into individual ribs or cut into portions by the pound as preferred. Serve with extra sauce on the side.
Equipment
If smoking, replenish wood chips as needed and monitor smoker temperature. Use the aluminum foil to wrap ribs when instructed.