Memphis Rub Ribs

Ingredients

For the Ribs:
• 2 Racks St. Louis Cut ribs
• Char-Broil Memphis Rub
• 2 tbsp Yellow Mustard
• Char-Broil Sweet & Sassy Finishing Glaze
For the foil wrap:
• 1.5 cups apple juice
• 1 cup brown sugar
• 1 cup apple juice (reserved for spray bottle)
• 4 tbsp hot sauce

Instructions

1. Preheat Grill, and set up for indirect heat 225F
2. Rinse ribs under cool water and pat dry.
3. Pull the membrane from the bone side of the ribs. To remove membrane, start by inserting your finger under membrane in the middle of the rack. With fingers, work a section loose. Grip membrane with paper towel and peel off.
4. Coat ribs thinly with yellow mustard.
5. Sprinkle each rack of ribs with 2-3 tbsp Char-Broil Memphis Rub. Rub in the spices to cover both sides.
6. Place 1 cup of hickory wood chips into a smoker box or packet made from heavy duty foil (pierced with holes to allow smoke to come out).
7. Place ribs on cooler side of grill, meatier side up. Close lid
8. After 45 minutes open grill and spritz meat with spray bottle filled with apple juice.
9. Replenish smoker box and refill with an additional 1 cup wood chips or replace packet filled with wood chips. Close lid. Repeat this step after an additional 45 minutes.
10. Approximately 1 ½ hours after start time remove ribs. Lay out a large piece of foil 2.5 times the length of the ribs. Fold over to create two layers. Place ribs on the foil meatier side down. Pour ¾ cup apple juice over the ribs. Crumble ½ cup brown sugar over the ribs. Sprinkle 2 tbsp hot sauce on the ribs. Seal the foil package tightly to ensure the juices stay in. Return ribs to the grill.
11. Increase temperature of the grill to 275F
12. After ¾ to 1 hr in foil check for tenderness. The rib bones should be showing and the meat should be fork tender.
13. Keep checking every 15 minutes until they are tender.
14. CAREFULLY take ribs out of foil discard juices.
15. Increase grill temperature to 300F
16. Place ribs back on grill for 10 minutes and generously brush on Char-Broil Sweet & Sassy Finishing Glaze.
17. Take ribs off cooker let them rest for 10 minutes
18. Slice cleanly between each set of bones by cutting the ribs meat side down. Serve with additional finishing glaze on the side.