3-2-1 Smoked Ribs

Ingredients

• 2 racks St. Louis-style pork ribs
• 1 tablespoon yellow mustard
• 1½ tablespoons Minnezona House Seasoning
• 1½ tablespoons Minnezona Jalapeño Garlic Seasoning
• ½ cup apple juice
• 4 tablespoons butter, divided
• 2 tablespoons brown sugar
• ½ cup barbecue sauce

Directions

1. Remove the membrane from the bone side of the ribs if still attached. Lightly coat ribs with mustard.
2. Mix both seasonings and coat the ribs evenly. Heat smoker to 225°F.
3. Smoke ribs bone-side down for 3 hours.
4. Place each rack meat-side down on heavy foil with apple juice, butter and brown sugar. Wrap tightly and smoke 2 hours.
5. Carefully unwrap and return ribs to the smoker bone-side down. Brush with barbecue sauce.
6. Smoke about 1 final hour, until the glaze is set and the rack bends easily. Rest 10–15 minutes before slicing.

Recipe Notes

• 3-2-1 works best with St. Louis-style spare ribs; baby backs often need less time.
• Open foil carefully because hot steam will escape.
• Pork ribs are safe at 145°F, but rib texture requires a substantially higher finishing temperature and tenderness.