Memphis-Inspired Dill Pickle Dry-Rub Ribs

Ingredients

• 2 racks St. Louis–cut pork ribs
• 2 tbsp yellow mustard
• 2 tbsp dill pickle juice
• ¼ cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp each kosher salt and coarse black pepper
• 2 tsp each garlic powder, onion powder and chili powder
• 1 tsp each dry mustard, cumin and celery salt
• ½ tsp each cayenne and oregano
• ½ cup apple juice
• ¼ cup each apple cider vinegar and dill pickle juice for spritzing
• ½ cup Dillightful BBQ Sauce

Instructions

1. 1

   Remove the membranes, trim the ribs and pat dry.

2. 2

   Combine the dry seasonings, reserving 2 tablespoons. Coat ribs with mustard mixed with pickle juice, then apply the rub.

3. 3

   Smoke bone-side down at 250°F for 2 hours using hickory, pecan, oak or apple wood.

4. 4

   Lightly spritz every 45 minutes with apple juice, vinegar and pickle juice. Continue until tender, about 5–6 hours total.

5. 5

   Brush with a very thin layer of Dillightful sauce for the final 15 minutes.

6. 6

   Rest 15 minutes, dust lightly with reserved dry rub and slice between the bones.