- 2 Full slabs pork baby back ribs
- ¾ cup - Spicy brown mustard
- 1 stick Butter, cut into ¼" thick slices
- Wood chunks for smoking, preferably oak, hickory or pecan
Brown Sugar Rub
- 2 cup - Light brown sugar
- 1 ½ tbsp - Kosher salt
- 2 tsp - Garlic powder
- 2 tsp - Onion powder
- 1 tsp - Black pepper
- Preheat your smoker to 250°F.
- Remove the ribs membrane: using a butter knife and paper towels, flip the ribs bone side up then insert the knife between the thin, rubbery membrane and one of the bones. Grab and pull the membrane with paper towels to remove completely.
- In a large bowl, combine all Brown Sugar Rub ingredients, mixing with your fingers to break any lumps. Brush both sides of the ribs with sweet hot mustard then layer a generous amount of brown sugar rub to create a ¼ inch thick crust all around the ribs.
- Place ribs in your smoker and toss a few wood chunks onto hot coals for smoking. Cook until the internal temperature of the meat reaches 160°F, about 3 hours.
- Remove ribs from your smoker, top with slices of butter then wrap into FDA-approved peach butcher paper. Place back in the smoker and cook until the internal temperature of the ribs reaches 205°F, about 2 to 3 hours.
- Remove ribs from your smoker and let rest for 20 minutes before serving.