### Instructions
1. **Prep the Ribs:** Remove the silver skin from the bone side of the ribs (if not already done by your butcher). Pat the ribs dry with paper towels.
2. **Apply Binder (Optional):** Lightly spread yellow mustard over both sides of the ribs. This helps the rub adhere.
3. **Season Generously:** Evenly coat both sides of the ribs with your chosen pork rub. Press the rub gently to ensure good adhesion. Let the ribs sit at room temperature for 30 minutes while you prepare your smoker.
4. **Set Up Smoker:** Preheat your smoker to 225-250°F (107-121°C). Add your wood chips or chunks according to your smoker’s instructions.
5. **Smoke the Ribs:** Place the ribs directly on the smoker grates, bone side down.
6. **Spritzing:** Every hour, spritz the ribs with a mixture of apple cider vinegar and apple juice. This keeps them moist and adds flavor.
7. **The Texas Crutch (Optional):** After about 3-4 hours, when the ribs have a good bark and the rub is set, you can wrap them in aluminum foil with a splash of apple juice or cider. This helps tenderize them further. Return them to the smoker.
8. **Cook to Tenderness:** Continue smoking the ribs until they are probe tender. This usually takes another 1-2 hours for unwrapped ribs, or 1-1.5 hours if wrapped. The internal temperature isn’t as crucial as tenderness – the meat should pull away from the bone easily, and an instant-read thermometer should slide in without resistance.
9. **Glaze (Optional):** If glazing, remove the ribs from the foil (if wrapped) for the last 30 minutes of cooking. Brush them generously with warmed barbecue sauce.
10. **Rest:** Once tender, remove the ribs from the smoker and let them rest, loosely tented with foil, for 15-20 minutes before slicing and serving.
### Short Tips
* **Don’t over-trim the fat:** A little fat contributes to moisture and flavor.
* **Low and Slow is the Way:** Patience is key for tender, juicy ribs.
* **Trust the Bend Test:** A good indicator of doneness is when the rack bends significantly but doesn’t quite break when you pick it up in the middle with tongs.
* **Experiment with Rubs and Sauces:** Don’t be afraid to try different flavor combinations!
* **Leftovers are Gold:** If you have any, slice them up and enjoy in sandwiches or tacos the next day.
