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Smoked Mustard Dry Rubbed Spare Ribs

It's been chilly here in Los Angeles, and back in my hometown of St Louis is snowed this week! I'm manifesting warmer weather by cooking outdoors and smoking some spare ribs! I used an electric smoker, but this recipe can easily be adjusted to make on the grill or in the oven! For the marinade, I lathered the ribs in yellow mustard and added a homemade dry rub. Then I smoked the ribs at 250°F for 4 hours....low and slow! These ribs are full of flavor and fall off the bone! Cheers to warmer weather and more outdoor cooking! 
Author Meghan Birnbaum

Ingredients

  • 6 Racks of Spare Ribs membrane removed
  • 4 tablespoon Yellow Mustard
  • 2 tablespoon Brown Sugar
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Chili Powder
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 teaspoon Black Pepper
  • 1 teaspoon White Pepper
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Smoked Salt
  • 1 tablespoon Kosher Salt

Optional:

  • BBQ Sauce

Instructions

  • In a bowl, add all the spices. Mix with a fork until combined. This is your Dry Rub. 
  • Using a brush, spread Mustard on each rack of Ribs. Sprinkle ¼ of the Dry Rub on the rack and use your fingers to rub in. Repeat on the other side and on the other rack of Ribs. 
  • Wrap the Ribs in foil. Make sure the foil is fully sealed. Marinate in the refrigerator for 2 hours. 
  • Preheat your smoker to 250°F. Remove the foil from the Ribs and place in smoker. Smoke until the internal temperature is 205°F or about 4 hours. Remove from smoker and let sit for 20 minutes before slicing. 
  • Optional: serve with a side of BBQ sauce.