Preheat the grill to 225 degrees F (110 degrees C). Add 4 pieces of Apple Wood Chips and place an empty drip pan in the grill.
To make the dry rub, mix the
Brown Sugar (1/3 cup)
Granulated Sugar (1/3 cup)
Smoked Paprika (1/3 cup)
Sea Salt (1/3 cup)
Garlic Powder (1 Tbsp)
Onion Powder (1 Tbsp)
Ground Black Pepper (1 Tbsp)
Ground White Pepper (1 tsp)
Cayenne Pepper (1 tsp)
Chili Powder (1 Tbsp)
Old Bay® Seasoning (1 tsp)
together. Set aside.
Yellow Mustard (1/4 cup)
all over the
Pork Ribs (3 racks)
uniformly and then generously coat with the spice rub.
Arrange the ribs on the grill, use a rib rack if you need to. Smoke the ribs for 2 hours.
After 2 hours, generously spread
Margarine (1/2 cup)
over the ribs and brush it all over uniformly. Let the ribs cook for another 1 hour.
Slide a toothpick in between the bones to check for tenderness. The ribs should be almost ready, spread the
Candied Jalapeño Barbecue Sauce (2/3 cup)
all over the ribs and let them cook for another 2 hours.
Check for tenderness again and pull out when done. Cover the ribs in tin foil and let them rest for 30 minutes.
Stand them up on their end and slice the ribs in between the bones. Serve with some cold beer and enjoy!