Ingredients
Scale
- 2–3 lbs St. Louis-Style Ribs
- 1/4 cup Yellow Mustard
- 1/4 cup Spiceology Korean BBQ blend
- 1 cup apple juice
Sauce:
- 1/4 cup Oyster Sauce
- 1/4 cup Hoisin Sauce
- 2 tbsp Soy Sauce, Tamari
- 2 tbsp Sriracha
- 1 tsp Sesame Oil
- 1 tbsp Spiceology Korean BBQ Blend
- 2 tbsp Black Vinegar
Instructions
- Preheat your smoker to 225°F (107°C).
- For both types of ribs, pull the silver skin membrane off the back of each rack. Use a small piece of paper towel to help you grip the skin on one edge and pull it off toward you. Rub the ribs liberally with mustard and Spiceology Korean BBQ blend all over, and allow them to sweat on the counter for about 15 minutes as your grill heats up.
- Place the seasoned ribs on the grill, meat side up, and cook until they reach an internal temperature of 160°F (71°C). It should take about 2½ hours.
- During the cook, pour the apple juice into a spray bottle. When checking the internal temperature, check how the ribs look; if they appear dry during this part of the cook, use the spray bottle to spritz them with some apple juice.
- Prepare a double layer of heavy-duty aluminum foil to wrap each rack of the ribs in. Once the ribs reach the first benchmark temperature, remove them from the grill and place them on the prepared foil.
- Keep the ribs meat side down in the foil wrap and then return the ribs to the grill to continue cooking. – Increase the grill temperature to 275°F (135°C) and cook for about 1½ hours until the ribs reach an internal temperature of 204°F (96°C).
- Remove the ribs from the grill and allow them to rest for 15 minutes. Carefully remove the ribs from the foil and coat in sauce. Garnish with crushed peanuts, Korean chile threads, cilantro, etc.