1 cup apple cider vinegar
⅓ cup honey
¼ cup Worcestershire sauce
2 tbsp cayenne pepper
6 tbsp dark brown sugar
2 tbsp cayenne pepper
2 tbsp smoked paprika
2 tbsp kosher salt
2 tbsp freshly ground black pepper
2 tbsp Old Bay seasoning
1 tbsp red pepper flakes
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp dried rosemary
2 tbsp dried thyme
2 slabs St. Louis style pork ribs
Combine all Mop ingredients and place in a spray bottle. Combine all Rub ingredients and massage into pork. Refrigerate pork overnight.
The next day, place hickory chunks into the firebox of a smoker. Heat to 225°F.
Place ribs in smoker and cook, spraying with Mop often.
Grill ribs on high, turning often, spraying grilled side every time it's turned, until well browned on both sides.
Remove and let rest 7 minutes.
7 minutes
Slice into one rib portions and place in a large stainless steel bowl. Pour in about ½ cup of Mop and toss to coat ribs. Serve warm.