For best results, begin prep at least three days before you want to eat.
1 rack of St louis style pork ribs (spare ribs)
2 cups Don’s amazing Kansas City Rib Rub
6-8 ounces prepared yellow mustard
1 cup apple cider
8 oz wood chips for smoking
Charcoal for smoking
A smoker
A slow cooker
Heavy duty aluminum foil
- Rinse the ribs, pat dry, and remove the membrane from the underside (concave side).
2. Cutting the ribs into sections of 4 or 5 ribs at this point can make them easier to handle.
3. Apply a smear of yellow prepared mustard to all surfaces of the ribs, then coat with the dry rub.
4. Place the ribs in a plastic bag and refrigerate at least overnight, up to two days
5. Soak 8-10 oz wood chips in warm water for at least 24 hrs.
6. The day you smoke, remove ribs from the refrigerator and allow them to reach room temperature prior to smoking.
7. Prepare the smoker to achieve 225 F (108C).
8. Boil 2 gallons of water for the water pan in the smoker.
9. Once the heat is achieved, place the ribs on the highest rack in the smoker, being careful not to overlap.
10. Once the temperature has stabilized again to 225F, place half the wood chips into the coals in the smoker.
11. Once the smoke subsides, and temperature is 225F again, add the remaining chips.
12. Smoke at 225-250F for 3 hours.
13. Remove ribs from smoker, wrapping each section tightly in it’s own heavy duty aluminum foil.
14. Place them in the refrigerator overnight.
15. Prepare a slow cooker (crock pot) for medium heat.
16. Open each foil wrapped pack of ribs and pour a few tablespoons of apple cider inside.
17. Re-wrap tightly and place them in the slow cooker, low heat 170F (76C) for 6-8 hours.
18. Test them to see if they fall off the bone. Allow a little more time if they need it.
Voila!