BBQ Rib Rub

INGREDIENTS

• 2½ tablespoons kosher salt
• 1 tablespoon dry mustard
• 1 tablespoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon Chili Powder
• ½ teaspoon freshly ground black pepper
• A pinch of Cinnamon
• 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
• Yellow Mustard
• Apple Cider Vinegar
• 1½ cups store-bought or homemade barbecue sauce plus more

Prep:

• Trim the fat down off the rib, but don’t strip it completely.
• Remove any Silver Skin on the back
• Lather a small layer of yellow mustard on the ribs as a binder
• Combine all your dry ingredients and sprinkle over the top and on the back.
• Cover Completely.
• Preheat oven or smoker to 200°.
• Cook until internal Temperature of about 125° (time may vary, but 2-3 hours)
• Remove from Oven or smoker and place each rack of ribs on a double layer of foil; Baste with BBQ
• Sauces, that has been mixed with some Apple Cider Vinegar (loosen the sauce, but don’t make it watery.
• Add 4 to 5 TBSP of Butter squares across the top, and wrap racks and return to the over/ smoker
• Bake ribs until very tender but not falling apart, until about 175° and open the foil.
• Continue to baste every few minutes with your BBQ sauce until caramelization happens on the top and until the ribs hit about 200°
• Carefully remove ribs from heat and let Ribs sit and cool