Smoked Pork Ribs

Photo: flickr user Solo, with others

Ingredients

2 tablespoons sea salt

2 tablespoons coarsely ground black pepper

2 tablespoons dark brown sugar or DME (powdered malt extract)

1 tablespoon paprika

1 teaspoon mustard powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon red onion flakes

1/2 teaspoon cayenne pepper

2 racks pork ribs

3 tablespoons mustard

24 ounces porter

Preparation

Clean and trim skin and membranes from the ribs. Spread mustard over the meaty side of the ribs.

Mix the sugar and spices and press mixture on meaty side of ribs. Let sit at room temperature for 1 hour or until the spice forms a crust.

Heat grill to around 300 degrees F, with cherry or apple wood chips for smoker. Place ribs, bone-side facing down, on grill. Cook over medium heat for 30 minutes.

Open the grill and move ribs to a tray. Place a large, disposable food-service-sized foil pan on the grill grate, fill with porter, and move ribs to pan. Cover the grill and let ribs braise over medium-low heat, about 200 degrees F, with wood smoke, for 2 to 2 1/2 hours. Ribs will be smoky and tender.

Remove ribs to tray to serve. Let grill cool before removing foil pan.