Directions
- Preheat your smoker to 250°F. If using a charcoal smoker, fill your basket up with charcoal, switch your top vent to minimum, and your side vents are barely open to keep the temperature down. Once your charcoal is lit, you can sprinkle some hardwood pellets over them sporadically to add more smoke to your cook.
- Prepare your hanging pork back ribs by using a mustard binder and evenly coating with your BBQ rub of choice. Leave the silver skin on the back of the pork back ribs. This will keep them intact during the cook and ensure they don't fall down.
- Using your hanging rods, pierce through your ribs (2-3 ribs from the top). Using your hanging grill grate attachment, hang your pork back ribs, and let them grill.
- Once you notice a crust forming on your pork back ribs, start spritzing every 30-45 minutes with some apple juice. This will keep them tender and juicy.
- Smoke your hanging back ribs until they reach an internal temperature of 190-200°F.
- Next, rest your ribs for a minimum of 1 hour. Do this by wrapping them in aluminum foil, then in a towel, and then place into a cooler or microwave. We recommend 2-3 hours of rest time. Slice and enjoy!
