All Day Fall-Off-The-Bone Smoked Baby Back Ribs
1 rack Baby Back Ribs
2 Tbsp yellow mustard
1/4 cup BBQ sauce
1/4 cup apple juice
1/4 cup water
1/4 cup apple cider vinegar
Rub:
1/4 cup brown sugar
2 Tbsp. Smoked Paprika
2 Tbsp. Chili Powder
1 Tbsp. Garlic powder
1 Tbsp. Onion powder
1 Tbsp. Cumin
2 teaspoons Kosher Salt
1 teaspoon Ground Black Pepper
1 packet fajita seasoning (trust me, it works)
Remove the membrane on the bone side of your ribs. Start by running the handle of a spoon under the membrane at the thinner side of the ribs. Pull the membrane up until you can pull it with your fingers. Use a paper towel and pull the membrane towards the other end of the ribs until it pulls completely off. You may need to repeat the process if it didn’t come off in one section.
On a large rimmed sheet pan, soak the ribs in the apple cider vinegar for 30 minutes.
Pat the ribs dry with paper towels and place the ribs on a large rimmed baking sheet. Spread the mustard on both side of the ribs until they are completely covered. Set aside.
Mix the dry rub ingredients together. Sprinkle the rub on both sides of ribs, completely covering the entire rack. Pat lightly so the rub will stick to the surface. Loosely cover with plastic wrap and place in the refrigerator for 2 hours.
When you are ready to grill, take the ribs out of the refrigerator to warm to room temperature. In the meantime, heat your pellet grill to 225°.
Once the smoker is up to temperature, place the ribs, bone side down, directly on grate. Smoke for 2 hours.
In a spray bottle, add 1/4 cup apple juice and 1/4 cup water. Spritz the ribs every 30 minutes with the apple juice/water mixture.
After 2 hours, remove the ribs to a heavy-duty foil sheet. Mix together 2 Tbsp. barbecue sauce and the remaining apple juice and pour it over the ribs. Seal the foil around the ribs so that the liquid cannot escape and return the foil packet of ribs to the smoker. Continue to smoke for 2 hours at the same temperature.
Once the 2 hours are up, carefully remove the ribs from the foil and place the rack back on the grate. Brush with barbecue sauce.
Continue to cook for 1 hour. At this point, the internal temperature should be 145° and the ribs are safe to eat.
However, to get all off the bone ribs, continue to cook on the smoker until the internal temperature reaches 202°F. Depending on your grill, another 1-2 hours.
Remove the ribs, cover and let rest for 10 minutes before serving.