Smoked Pork Ribs with Apple & Apricot BBQ Glaze

Low-and-slow Smoked Pork Ribs with Apple & Apricot BBQ Glaze

2 racks Pork Ribs
¼ cup Brown sugar
¼ cup Kosher salt
2 tbsp. smoked paprika
2 tbsp. ground ginger
2 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. chili powder
1 tsp. dried oregano
1 tsp. dried thyme
¼ cup yellow mustard

Apple and Apricot Barbecue Glaze
18 oz. bottle of your favorite barbecue sauce
¼ cup apple juice
¼ cup apricot preserves
2 tbsp. unsalted butter

Smoked Pork Ribs
Prepare grill for indirect heat grilling, placing a water-filled disposable aluminum pan in the center of the bottom charcoal grate and adding pre-heated charcoal briquets on either side of the pan. Add 3-4 chunks of your favorite smoking wood to the charcoal, replace the main cooking grate, and close the bottom air vents almost entirely for low heat cooking (approximately 250 degrees).

To begin preparing the ribs, remove the tough membrane from the bone side of each rack by sliding a butter knife under one corner of the membrane then grasping it with a dry paper towel to pull it off completely.

Combine brown sugar, salt, paprika, ground ginger, garlic powder, onion powder, chili powder, dried oregano, and dried thyme in a small bowl and stir to combine.

Coat the ribs with a thin layer of yellow mustard then season liberally on both sides with the BBQ dry rub mixture.

Place ribs in the center of the main grill grate directly above the water pan.

Cover the grill and allow the ribs to smoke for approximately 3.5 hours for spare ribs and 2.5 hours for baby back ribs until they bend approximately 45 degrees when held from one end with tongs.

Coat both sides of each rack with the apple and apricot barbecue glaze and return them to the grill for 5 minutes to allow the sauce to set.

Remove the ribs from the grill, slice, and serve.