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Cut mustard dry rub ribs on a plate with salad.

Mustard Dry Rub Ribs

These smoked mustard dry rub ribs are a crowd-pleaser, made with a simple homemade dry rub that packs a flavour punch.
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Prep Time 1 hour
Cook Time 2 hours
Rest Time 20 minutes
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 Pork rib racks

Pork Dry Rub

  • 4 tbsp Smoked Paprika
  • 4 tbsp Brown Sugar
  • 2 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Mustard Powder
  • 4 tbsp Salt
  • 4 tbsp Cracked Back Pepper

Garlic Butter

  • 1/2 cup Butter, melted
  • 3 cloves Minced Garlic

Apple Cider Vinegar Spritz

  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Water

Instructions
 

  • Light briquettes and heat till ashed over. Aim to have the internal air temp of your smoker between 110 & 120 degrees Celsius.
  • Combine melted butter and garlic, put in an ice cube tray and freeze until needed.
  • Combine ingredients of dry rub and set aside.
  • Remove the membrane skin from the pork ribs using a paper towel. Pick the end of the bone until the membrane lift up and pull across the set of ribs
  • Use a binder to coat the ribs all over.
  • Sprinkle the dry rub liberally all over the pork ribs covering all surfaces
  • Place wood chunks on the hot briquettes and allow the smoke to settleto a consistent blue smoke. If grey and thick, wait until it's under control to put ribs on.
  • Place the ribs bone side down on the smoking rack on smoker and smoke for approx 1.5hrs. Fill the water pan or use an alimumium foil tray with water and place it in between the direct briquettes and the ribs.
  • Spritz ribs with a mix of half apple cider vinegar and half water at appox the 1 hr mark to keep the pork moist.
  • At the 1.5hr mark, wrap the ribs in butcher paper and aluminium foil adding the frozen garlic butter mix and an optional tablespoon of sweetner like honey or maple syrup. Put back on the smoker and cook for another hour.
  • After an hour, unwrap ribs, increase the temp of your smoker to 180 degrees and cook for another 20 - 30 minutes giving the ribs that crusty bbq burn edges.
  • Rest for approx 20 minutes covered then serve with your favorite side.
  • Once done, either baste with sauce during rest period or do this at the unwrap point, re-basting every 5 to 10 minutes if you prefer a stickier sauce texture.

Video

Notes

Timings will vary depending on your cut of ribs, your smoker and the unpredictable nature of this style of cooking. 
For alternative binder options, try other types of mustard, barbeque sauce, buffalo sauce or see other recommendations above.
For smoking pork, fruitwoods such as apple or cherry are great options but you can experiment with other types of wood. 
Keyword dry rub, pork ribs, smoked ribs