3 tablespoons spicy beer brown mustard or mustard of your choice
2 tablespoons kosher or sea salt
2 tablespoons cracked black pepper
Vinegar for spritzing
Instructions
Preheat the smoker to 250° F.
Using a paper towel dry off the surface of the ribs and remove the membrane from the backside of the ribs if it has not been removed. You can do this by using a butter knife to slide under the membrane to get started and pull off using a paper towel to grip the membrane.
Cover the outside of the ribs with the mustard, this acts as a binding agent for the spices. As well as adding a little kick.
Mix together the salt and pepper and cover the ribs generously.
Place ribs on the smoker centered on the grates away from any hot spots and close lid and smoke for 3 hours.
After the initial 3 hour smoke spritz ribs with the vinegar every hour until an internal read thermometer reads 203-205° F.
Remove ribs from the smoker and double wrap in aluminum foil and rest inside a cooler for at least 1 hour.
Serve with your favorite Texas BBQ sauce.
Notes
Wood Pellet Choices: Apple, Pecan, Cherry
You can use any style of mustard for the binder.
You can experiment with adding different flavors to the vinegar spritz, some suggestions are hot sauce or substituting for apple cider vinegar.