Ingredients:

  • 1 rack (3.5 lbs) St. Louis Style Pork Ribs
  • 2 tbsp Yellow mustard
  • 2 tbsp Smoked paprika
  • 1 tbsp Kosher salt
  • 1 tbsp Coarse black pepper
  • 1 tbsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Chili powder
  • 1 tbsp Coconut sugar
  • 1/2 cup Apple cider vinegar
  • 1/4 cup Water
  • 2 tbsp Unsweetened tomato paste
  • 1 tsp Liquid smoke

Instructions:

  1. Prepare the meat. Pat the 3.5 lb rack of St. Louis Style Ribs dry with paper towels.
  2. Remove the membrane. Flip the rack bone side up and use a butter knife to loosen the thin, white silver skin. Pull it away in one smooth motion using a paper towel for grip.
  3. Apply the binder. Spread 2 tbsp of yellow mustard over all sides of the ribs.
  4. Season the rack. Mix the paprika, salt, pepper, garlic, onion, chili powder, and coconut sugar. Sieve the spices evenly over the meat from about 10 inches above to ensure total coverage.
  5. Set the grill or oven. Preheat to 225°F. Place the ribs bone side down on the grate or a wire rack. Cook for 3 hours until the bark begins to set and look matte.
  6. Mist with mop. Whisk the apple cider vinegar, water, and liquid smoke in a spray bottle. Spritz the ribs every 45 minutes to maintain a humid environment.
  7. The wrap phase. Lay out two large sheets of foil. Place the ribs on them, pour over 2 tbsp of the remaining mop liquid, and seal tightly to steam for 2 hours.
  8. Glaze and finish. Whisk the tomato paste with any remaining mop liquid. Unwrap the ribs, brush with this glaze, and cook for 30 more minutes uncovered until the sauce is tacky and bubbling.
  9. The rest. Remove from heat and let rest for 15 minutes before slicing.
  10. Slice and serve. Cut between the bones with a long, non serrated knife for clean, professional edges.