Backyard BBQ

Tuffy Stone's Spareribs with Mustard Sauce

by:
June  3, 2019
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Tuffy Stone's Spareribs with Mustard Sauce
Photo by Rocky Luten. Food Stylist: Samantha Seneviratne. Prop Stylist: Veronica Olson.
  • Prep time 1 hour 15 minutes
  • Cook time 4 hours 30 minutes
  • Serves 4 to 6
Author Notes

These tender, tangy spareribs are sure to be the king of any summer BBQ you throw this season. They'll take a few hours on the grill/smoker to reach fall-off-the-bone status, but the time is oh so worth it. While they're cooking, you'll also want to spay them with apple juice to keep them moist—a hot tip from bona-fide pit master Tuffy Stone. —Food52

Test Kitchen Notes

This recipe is shared in partnership with Smithfield Fresh Pork. —The Editors

What You'll Need
Ingredients
  • For the fennel garlic rub & spareribs:
  • 2 racks Smithfield Fresh Pork Spareribs
  • 1/2 cup apple juice, in spray bottle
  • 1/2 cup kosher salt
  • 1/4 cup freshly cracked black pepper
  • 1 teaspoon crushed red pepper
  • 1 1/2 teaspoons granulated garlic
  • 2 teaspoons freshly cracked fennel seeds
  • For the mustard sauce:
  • 3/4 cup yellow mustard
  • 1/3 cup whole-grain mustard
  • 1/4 cup apple cider vinegar
  • 3 tablespoons honey
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
Directions
  1. To make the fennel garlic rub, thoroughly mix all ingredients in small bowl. Store in an airtight container until ready to use.
  2. About 1 hour before smoking, season each rack with 1/2 cup of rub (1/4 cup per side). Set aside at room temperature for 1 hour.
  3. Heat smoker or grill for indirect cooking at 275°F. Add your favorite wood for smoking. Smoke ribs, meaty side up, for 1 hour. Spray ribs with apple juice. Continue smoking ribs for an additional hour, spraying again with apple juice after 30 minutes and again before removing from smoker.
  4. Remove ribs from smoker and place each rack, meaty side down, on piece of heavy duty aluminum foil. Wrap each rack tightly and place in smoker, meaty side down; cook for 2 to 2 1/2 hours until tender.
  5. About 15 minutes before done cooking, make the mustard sauce. Thoroughly combine all ingredients in saucepan. Bring to a simmer; keep warm.
  6. Remove ribs from foil, brush both sides of each rack with mustard sauce; place on smoker for 5 to 10 minutes to set the sauce.
  7. Remove from heat and serve with remaining sauce on the side.
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