Smoked St. Louis-Style Ribs

You'll need

• 2 racks St. Louis-cut spare ribs (or full spares you trim yourself)
• 2 Tbsp yellow mustard
• Rub: 2 Tbsp brown sugar, 1 Tbsp paprika, 1 Tbsp kosher salt, 2 tsp black pepper, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp chili powder, 1/2 tsp cayenne
• Spritz: 1 cup apple juice + 1/4 cup cider vinegar
• 1 1/2 cups Sieveking's Memphis BBQ sauce
• 2 Tbsp butter
• 2 Tbsp honey

How to

1. If you bought full spares, cut off the flap and the strip of cartilage along the bottom so the rack is a neat rectangle. Pull the membrane off the bone side.
2. Brush on a thin coat of mustard and season both sides with the rub. Smoke at 250°F, bone side down, for 3 hours. After the first hour, spritz every 45 minutes.
3. Lay each rack meat side down on foil with 1 Tbsp butter, 1 Tbsp honey and 1/4 cup sauce. Wrap tight and cook 1 1/2 to 2 hours, until a probe slides between the bones with almost no resistance (about 198–203°F).
4. Unwrap. Brush on Memphis thinned with a splash of the spritz and cook 15 minutes. Add a second coat and cook 10 minutes more, until it sets and turns tacky.
5. Rest 10 minutes, slice between the bones and serve with white bread and more sauce.