Back Ribs

Two racks of back ribs
Yellow mustard
Apple cider vinegar
Aluminum foil
Paper towel
Rub (enough for two racks of ribs)
¼ cup brown sugar
⅛ cup kosher salt
⅛ cup of coarse ground black pepper

1. Trim off any flaps of meat that may be hanging on to the ribs to prevent them from burning.
2. Remove the membrane from the underside of the ribs. Do this by using a dinner knife to get under the membrane and then grab the membrane using a paper towel and peel it all the way off the ribs.
3. Make the rub by mixing all of the dry ingredients together. Mix thoroughly until the rub is evenly mixed.
4. Apply a thin layer of mustard to the ribs. This will act as a binder to help the rub stick to the ribs.
5. Apply rub evenly across both sides of the spare ribs.
6. Fill the hopper up with Cuisinart cherry rum pellets and pre-heat the pellet grill to 225F.
7. Place the ribs on the pellet grill meat side up.
8. Spray the ribs with apple cider vinegar every 45 minutes.
9. Wrap the ribs in foil at the three-hour mark. Return the ribs to the grill with the meat side down.
10. At the five hour mark, remove the ribs and slather on your favor BBQ sauce. Return the ribs to the grill meat side up for 20 minutes.
11. Remove from the grill and let rest before serving.