IngredientsRub:1/2 cup (4 oz) coarse salt1/2 cup (4 oz) turbinado sugar1/4 cup (2 oz) granulated brown sugar1 Tbsp granulated garlic1 Tbsp granulated onion2 Tbsp paprika2 Tbsp chili powder2 Tbsp freshly ground black pepper2 tsp cayenne1 Tbsp thyme leaves1 Tbsp ground cumin1 tsp ground nutmeg
HoneyInstructionsRemove the membrane from the ribs on the bottom side, as it does make a difference to the tenderness.
Rub ribs with Dijon mustard and then apply rub. Smoke for 1 hr with hickory, cherry and apple chips at 210-225 degrees indirect with a drip pan full of apple juice below. When done, place the ribs in a double layer of foil, paste with honey and drop brown sugar liberally on both sides of the ribs. Pour apple juice into the foil, wrap tightly, and cook for at least 2 1/2 to 3 hours at the above temp. At this time it doesn’t matter if it is on the Egg or in an oven as you have already smoked the ribs (temp is temp when they are wrapped in foil), but you should know my preference.
Put the ribs back on the Egg and apply your favorite BBQ sauce.NotesNumber of Servings: Time to Prepare: 4 to 5 hours