Raleigh Smoked St. Louis Ribs

Ingredients

• 2 racks St. Louis-style pork spareribs (trimmed, membrane removed)
• 4 tbsp Salted Perfection Raleigh Select Blend
• 2 tbsp Yellow mustard (as a binder)
• 1 cup Apple cider vinegar
• 1 cup Apple juice
• 1 cup Your favorite barbecue sauce (optional glaze)

Instructions

1. Preheat your pellet grill to 225°F. Use a fruit wood blend or hickory pellets for a clean, sweet smoke.
2. Pat the ribs dry with paper towels. Flip them bone-side up and remove the silverskin membrane if the butcher hasn't already. This is non-negotiable for texture.
3. Apply a thin layer of yellow mustard to both sides of the racks. This isn't for flavor; it's just glue for the seasoning.
4. Season generously with Salted Perfection Raleigh Select Blend. Coat the bone side first, then flip and hit the meat side. Let them sit for 15 minutes until the rub looks wet and adhered.
5. Place the ribs on the grill grates, meat-side up. Close the lid and let them smoke undisturbed for 2 hours. We need that bark to set.
6. Mix the apple cider vinegar and apple juice in a spray bottle. After the 2-hour mark, spritz the ribs lightly every 45 minutes to keep the surface moist without washing off the rub.
7. Start checking for doneness around the 5-hour mark using the 'bend test'. Pick up a rack with tongs about a third of the way down; if the meat cracks on the surface and the rack bends significantly, they are ready. Internal temp should be around 195°F–203°F.
8. If glazing, brush the sauce on during the last 30 minutes of cooking. Let it tack up and become sticky.
9. Remove the ribs from the grill and let them rest on a cutting board for at least 15 minutes. This redistributes the juices.
10. Slice between the bones and serve immediately. DUNZO!