You've Been Smoking Ribs Wrong Until Now

By Chef Billy Parisi · 360 min

Ingredients

Instructions

1. Preheat the smoker to 225°F.
2. Coat the country-style ribs on all sides with yellow mustard, then season them generously on all sides with the southwest rub.
3. Place the ribs in the smoker about 1 inch apart and smoke at 225°F until the thickest rib reaches an internal temperature of 175°F, or has passed the stall at 150–170°F. This takes about 3 to 4 hours.
4. About 20 minutes before the ribs finish this first stage, combine the BBQ sauce, water, apple cider vinegar, apple juice and butter in a large pot. Cook over low heat until the butter has melted and everything is combined. Keep warm.
5. Put the ribs in a 13x9 deep pan with enough BBQ sauce to cover at least half of them, about 2½ to 3 cups. Cover with foil and return to the smoker at 250°F.
6. Smoke until the thickest rib reaches at least 200°F internally, about 1 to 2 hours. The ribs are then done.
7. Optional: remove the ribs, raise the smoker to 400°F, put the ribs back on the grates and cook for 10 to 15 minutes.
8. Serve with extra BBQ sauce.

Summarized from Chef Billy Parisi's video. Watch it for the details.