NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- apple cider vinegar1 cup
- honey1/3 cup
- worcestershire sauce1/4 cup
- cayenne pepper2 tbsp
- dark brown sugar6 tbsp
- cayenne pepper2 tbsp
- smoked paprika2 tbsp
- kosher salt2 tbsp
- black pepper, freshly ground2 tbsp
- Old Bay seasoning2 tbsp
- red pepper flakes1 tbsp
- garlic powder2 tbsp
- onion powder2 tbsp
- rosemary, dried2 tbsp
- thyme, dried2 tbsp
- pork ribs, St. Louis style2 slab
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine all Mop ingredients and place in a spray bottle. Combine all Rub ingredients and massage into pork. Refrigerate pork overnight.
The next day, place hickory chunks into the firebox of a smoker. Heat to 225°F.
Place ribs in smoker and cook, spraying with Mop often.
Grill ribs on high, turning often, spraying grilled side every time it's turned, until well browned on both sides.
Remove and let rest 7 minutes.
Slice into one rib portions and place in a large stainless steel bowl. Pour in about ½ cup of Mop and toss to coat ribs. Serve warm.
