Eosinophilic Esophagitis Friendly Smoked Spare Ribs
Total time6 hr 50 min
Prep time20 min
Cook time5 hr 30 min
4.9(13)
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Learn more →Ingredients
4 servings
For the ribs
- 1 rack (about 3 ½ lb) pork spare ribs
- 2 tbsp yellow mustard
For the dry rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 2 tsp black pepper, coarsely ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dry mustard
- ½ tsp cayenne pepper
For the smoker
- 3 cups hardwood smoking chips or chunks (hickory or apple)
For the foil wrap
- ½ cup apple juice
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- ½ cup barbecue sauce (optional)
Instructions
- 1
Combine all dry rub ingredients in a small bowl and stir until evenly mixed.
- 2
Flip the rack bone-side up. Slide a butter knife under the thin membrane at one end of the rack, grip it with a paper towel, and pull it off in one piece. Pat the ribs dry on both sides with paper towels.
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