Smoked St. Louis Style Spareribs

Method

1. Remove the membrane from the bone side of each rack by loosening a corner with a butter knife and pulling it off in one sheet using a paper towel for grip.
2. Trim any long flaps of loose meat or excess hard fat from the racks so they cook evenly, then pat dry.
3. Coat both sides of the ribs with yellow mustard, then mix the brown sugar, paprika, salt, pepper, cayenne, and garlic powder and apply generously on both sides, patting it into the meat.
4. Preheat your smoker to 225F to 250F and add 3 chunks of hickory or oak wood - spareribs can handle a slightly bolder smoke than baby backs due to their higher fat content.
5. Place the ribs bone-side down and smoke uncovered for 3 to 3.5 hours, until a deep, dark bark forms and the meat has receded about 1/4 inch from the bone tips.
6. Wrap each rack in foil with 1/3 cup apple juice and 2 tablespoons of butter, sealing tightly, and continue smoking for 2 hours.
7. Unwrap carefully and check for tenderness - the rack should bend significantly and the surface should show slight cracking when lifted from one end with tongs.
8. Return the unwrapped ribs to the smoker meat-side up for 30 to 45 minutes to firm the bark.
9. Brush with BBQ sauce during the last 15 minutes, letting it caramelize slightly without burning.
10. Rest for 10 minutes, then slice between the bones into individual ribs and serve.