Recipes

Ingredients

• 1 rack baby back pork ribs, membrane removed
• 1 tbsp Beaver Brand Jalapeño Mustard (or more to taste)
• Salt and pepper to taste
• 4 tbsp butter

Spritz

• 1/2 cup apple juice
• 1/2 cup apple cider vinegar

BBQ Sauce

• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup apple cider vinegar
• 4 tbsp butter
• 2 tbsp honey
• 1 tbsp Beaver Beaver Brand Jalapeño Mustard
• Salt and pepper to taste

Instructions

1. Preheat the smoker, grill, or oven to 225 degrees.
2. Rub ribs generously with Beaver Brand Jalapeño Mustard and salt and pepper to taste.
3. Combine the “spritz” ingredients and set aside.
4. Cook the ribs directly on the smoker or grill or in a roasting pan in the oven for 3 hours. After the first hour, spritz with the apple juice/cider vinegar mixture every 30 minutes.
5. After 3 hours, remove the ribs and double wrap tightly in foil with slices of butter. Continue to cook at 225 degrees with meat-side down for an additional 2 hours.
6. Meanwhile, combine all BBQ sauce ingredients in a medium saucepan and cook over medium heat until smooth and simmering – whisking occasionally. The sauce should be thick.
7. Remove the ribs from the foil and coat with a generous amount of BBQ sauce. Finish by cooking for an additional 1 hour at 225 degrees before removing the ribs and allowing them to rest before serving.
8. Enjoy!