a true texas classic. takes a long time but worth it
Full slab spare ribs 6-7 lbs
1 cup brown sugar
1/4 cup papriks
1 tbsp salt,ground pepper,garlic powder,onion powder,chile powder,dry mustard
1/2 tsp cayenne
mix well and store in a sealed container
for the ribs.
the day before cooking remove the tough membrane on the underside of the ribs. Cut off the extra flab of meet so the meat is about equal thickness.
spread a thin coat of dijon mustard on both sides of the ribs. apply the rub and press into the meat. refrigerate overnight.
smoke at 225 for 6-7 hours or so mopping every 90 minutes with the apple juice. The ribs are done when the have pulled back about 1/2 inch or so from the edges of the bone.
wrap in aluminum foil and let rest for 30 minutes. if necessary they can be furthered wrapped in towels and placed in an ice chest for 2-3 hours.