2 racks St. Louis style pork ribs
1/4 cup Nashville Spice Company All American Dry Rub
1 bottle of your favorite BBQ sauce
1 cup pomegranate juice
1/2 cup apple cider vinegar
2 Tbsp Nashville Spice Company All American Dry Rub
Mix together mop ingredients and set aside.
Remove excess fat and membrane from ribs and cover both sides completely with St. Louis Rib Rub. Allow ribs to come to room temperature for about an hour. Meanwhile, preheat your smoker to 275ºF.
Smoke ribs, meat side up, for 1 hour, then brush or spray some of the mop onto the ribs. Keep the lid closed except when mopping.
Smoke ribs until the internal temperature reaches 155-160 degrees, roughly another hour. Remove ribs from the smoker, mop again and wrap in aluminum foil. Put wrapped ribs back in the smoker, meat side down. Close the lid and continue to cook for another hour.
Remove ribs from the smoker and unwrap them. Apply a light coating of barbecue sauce and put them back in the smoker. Continue cooking until the internal temperature reaches 190-195 degrees.
Remove ribs. Let them rest for 10 minutes on a cutting board. Turn them over and slice ribs apart, meat side down.
Apply another light coating of barbecue sauce, if desired. Arrange on a platter and serve.