These Ribs Are Packed With Flavor You Have To Try!

Select 3 racks of St. Louis cut spare ribs from Walmart, looking for nice marbling and straight bones.

Trim excess meat off the back of the ribs using a chef knife.

Peel the membranes off the ribs using a paper towel method for better seasoning penetration.

Even out the ribs by trimming any excess meat and rounding the edges to avoid crispy bits.

Apply a binder of yellow mustard to the ribs.

Season the ribs liberally with Meat Church gospel rub on both sides and let it sit for 15 to 30 minutes.

Smoke the ribs at 275°F until they develop a beautiful mahogany color, about 2.5 hours.

Wrap the ribs in heavy-duty aluminum foil with 5 pats of butter, a little brown sugar, and Texas pepper jelly for moisture.

Return the wrapped ribs to the smoker and cook until probe tender, around 205°F.

Prepare a glaze with Meat Church wamp sauce and Texas pepper jelly, warming it up in a saucepan inside the smoker.

Glaze the ribs and serve.

Equipment Needed

Dietary