SLOW-SMOKED PORK BACK RIBSActions
— 2 full racks CO-OP Pork Back Ribs
— 2 tablespoons CO-OP GOLD Yellow Mustard
— ½ cup MCCORMICK’S La Grille Cracked Pepper and Garlic
— 1 ½ cups CO-OP GOLD Apple Juice, divided
— 2 tablespoons CO-OP GOLD PURE Organic Apple Cider Vinegar
— ¾ cup brown sugar
— ¼ cup CO-OP GOLD Maple Syrup
— 1 ½ cups CO-OP GOLD BBQ Sauce
Prep time: 15 minutes
Total time: 3–4 hours
Preheat one side of grill to 225-250°F.
Remove ribs from package, rinse under cold water and pat dry with paper towels. If ribs still have membrane (a thin layer on the underside of the bones), use the tip of a paring knife to gently lift one corner. Grip membrane with a piece of paper towel, peel off and discard.
Coat ribs with mustard and cracked pepper and garlic seasoning.
Place one cup hickory, maple, cherry or apple wood chips in a smoker box or pouch made from a double layer of heavy-duty tin foil pierced with holes to allow smoke to escape. Place smoker box or foil pouch on the flame side of grill so it can start to smoke. Place ribs on unlit side of grill, meat-side up, and close lid.
Combine one cup apple juice with apple cider vinegar in food-safe spray bottle. After about 45 minutes, open grill and spray ribs.
Refill smoker box or use a second foil pack with woodchips for remaining hour of smoking, spritzing once or twice during the process.
After 2 hours in total, remove ribs from grill and transfer each rack, meat side down, to a double layer of tin foil large enough to securely wrap the rack.
Sprinkle brown sugar evenly over both racks of ribs. Pour remaining apple juice and maple syrup on top. Fold foil to tightly seal the packets. Return wrapped ribs to grill, meat-side down.
After about 45 minutes, test for tenderness. Open one of the packets and wiggle a bone to see if it is loosened from the meat, or insert the tip of a sharp knife between bones. If not yet tender, re-wrap and continue cooking.
Check every 15 minutes until ribs are tender and have reached an internal temperature of 71°C (160°F). Then take ribs off grill, place packets on a baking sheet and remove foil.
Discard juices and brush both sides with BBQ sauce. Return ribs to grill and increase temperature on both sides to about 300°F to set the sauce.
Watch closely, flip once or twice, and baste with more sauce if you like.
When you are happy with the sauce and the doneness, remove ribs from grill and let rest for about 10 minutes. Slice into separate bones, transfer to a platter and serve.