Jerry’s Pork Rib Dry Rub (2-1-1 Method)
Use with whatever cut of pork ribs, my choice is baby back ribs.
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Mix the rub: Whisk the paprika, brown sugar, salt, black pepper, garlic powder, onion powder, white pepper, and cayenne together in a bowl until fully combined. Prep the ribs: Remove the membrane from the back of each rack and pat dry. Season the ribs: Coat both sides with a thin layer of yellow mustard or oil as a binder, then apply the rub evenly, pressing it in. Rest at room temp 30 minutes, or overnight in the fridge for deeper bark. Preheat the smoker: Bring the smoker to 225°F (or 250°F to run faster) and let it fully stabilize before adding the ribs. Smoke unwrapped (2 hrs at 225°F): Place ribs bone side down, meat side up. Smoke unwrapped until the bark color sets. Wrap (2 hrs at 225°F): Lay out foil meat side up. Add the butter, drizzle in the honey, and pour in the juice. Fold the ribs in, then flip the packet so the ribs sit meat side down in the liquid. Return to the smoker. Check for tenderness: About 20 to 30 minutes before your target time, lift one end of the rack with tongs through the foil. If it bends deeply and the bark starts to crack, it's ready to unwrap. Unwrap and finish (1 hr at 225°F): Unwrap and return to the smoker uncovered to firm the bark back up. Sauce: Brush with the BBQ sauce during the last 15 to 20 minutes of the finish phase, then let it tack up on the smoker. Pull and rest: Pull based on the bend test, a deep bend with a slight crack in the bark, rather than a set number. Let rest a few minutes before slicing. Notes: Judge the wrap and finish phases by the bend test rather than the clock or a thermometer, since rib temp readings vary depending on probe placement. Running the smoker at 250°F instead of 225°F shaves roughly 30 minutes off the total cook, mostly off the wrap phase.