Ingredients:
- 2 racks of pork ribs or 1 pork butt
- 1 cup Claibe’s Hog Heaven Pork Rub
- 1/4 cup apple cider vinegar
- 1/4 cup yellow mustard
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup apple juice
Instructions:
1. Preparation:
- Remove the membrane from the back of the pork ribs if you’re using ribs. This allows the rub to penetrate better.
- For pork butt, trim excess fat, but leave a thin layer to help retain moisture during cooking.
2. Marinate:
- In a small bowl, mix the yellow mustard and apple cider vinegar. This mixture will act as a binder for the rub.
- Rub this mixture generously over the pork ribs or butt, ensuring it’s evenly coated.
3. Apply the Rub:
- Generously sprinkle Claibe’s Hog Heaven Pork Rub over the meat, ensuring an even coat. Pat the rub onto the meat to ensure it sticks well.
- For best results, wrap the seasoned meat in plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let the flavors penetrate.
4. Smoking/Grilling:
- Preheat your smoker or grill to 225°F (107°C). If using a grill, set it up for indirect cooking.
- Place the pork on the smoker/grill. If using ribs, place them bone side down. If using pork butt, place it fat side up.
- Smoke/cook the meat for approximately 3-4 hours for ribs and 8-10 hours for pork butt, or until the internal temperature reaches 195°F (90°C) for ribs and 203°F (95°C) for pork butt.
5. Spritzing (Optional):
- Mix the apple juice with honey in a spray bottle. Spritz the meat every hour to keep it moist and enhance the sweetness.
6. Wrapping:
- Once the meat has reached a deep mahogany color and a nice crust has formed (around the 3-hour mark for ribs and 6-hour mark for pork butt), wrap it in aluminum foil or butcher paper. This helps to lock in moisture.
- Continue cooking until the meat reaches the desired internal temperature.
7. Resting:
- Remove the pork from the smoker/grill and let it rest, wrapped, for at least 30 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.
8. Serving:
- For ribs, slice between the bones to separate. For pork butt, shred the meat using two forks.
- Serve with your favorite BBQ sauce on the side, if desired.
Enjoy the symphony of flavors that Claibe’s Hog Heaven Pork Rub brings to your BBQ. Whether it’s a family gathering or a BBQ competition, this recipe is sure to impress.
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