Yields: 2 servings (for 4 servings, double the ribs and rub)
INGREDIENTS
Hazy Hot Mustard
½ cup Sierra Nevada Hazy Little Thing IPA
¼ cup yellow mustard seeds
¼ cup brown mustard seeds (or additional yellow mustard seeds for mild, non-spicy mustard)
¼ cup balsamic vinegar
2 tablespoons light or dark brown sugar
1 tablespoon honey
3/4 teaspoon salt
Ribs
1 rack pork spare ribs, membrane removed and excess fat trimmed
1 tablespoon kosher salt
1 tablespoon light or dark brown sugar
1 tablespoon smoked paprika
¾ teaspoon freshly ground black pepper
¾ teaspoon garlic powder
¾ teaspoon dried oregano
2 handfuls apple wood chunks
Butcher paper
3 tablespoons unsalted butter, cut into 6 pieces
Apple Glaze
2 medium oven-roasted chiles (Jalapeño for more heat, Anaheim or Poblano for mild)
2 cups apple juice
1 cup Sierra Nevada Hazy Little Thing IPA
¼ cup apple cider vinegar
½ teaspoon salt
INSTRUCTIONS
Prepare the Hazy Hot Mustard. In a glass jar with a lid, add the mustard seeds to the beer and let soak in the fridge for 12-24 hours, until the seeds absorb most or all of the liquid. When the seeds are done soaking, mix the vinegar, brown sugar, honey, and salt in a separate non-reactive bowl. Add to the soaking mustard seeds and mix well. Transfer to a food processor and pulse until coarsely ground but still with some texture, about 10-15 pulses. Store in the refrigerator.
Prepare your ribs for smoking. Trim off any excess fat and remove the membrane. Dry with paper towels. Mix together all the dry rub ingredients: salt, brown sugar, paprika, black pepper, garlic powder, oregano. Rub ¾ of the spice rub all over both sides of the ribs, reserving some for adding later.
Prepare the Big Green Egg for smoking. Soak apple wood chunks in water for at least 15 min or up to an 1hr before cooking. Open both vents fully. Fill BGE with charcoal (about 2 inches from the top of the fire ring). Light a fire starter and place it in a teepee made of big pieces of charcoal until the fire starter burns away (about 5-10 minutes), then close the dome and slowly bring the temperature 225°F. When the temperature reaches 175°F, begin adjusting vents slowly to maintain temperature (the rEEGulator will be about 15% open and the draft door about ½ inch open). Scatter the soaked wood chunks over coals and add the convEGGtor face up for indirect cooking right on top of coals, then place grate on top. The temperature will drop and the rise again. Maintain 225°F for 10 minutes before cooking.
Smoke the ribs. Follow the 2-2-1 method of smoking ribs. For the first 2 hours, place the ribs, unwrapped on the grill rack, bone-side down and cook for 2 hours.
Meanwhile, prepare the apple reduction. Remove the stem and seeds of the roasted pepper and place it in a blender with the apple juice, blending until smooth. Strain into a heavy-bottomed sauce pan and add the beer, vinegar and salt. Bring to a boil, then reduce to medium-low and cook, stirring occasionally, until reduced to a thick glaze that coats the back of a spoon, about 30-35 minutes. Set aside to cool.
Wrap the ribs and continue smoking. For the second 2 hours, wrap the ribs tightly in two layers of butcher paper, distributing butter and remaining rub over the ribs before wrapping. Ensure there is no air gaps in the wrapping, as this will trap steam and disrupt the bark from forming. Return the wrapped ribs to the grill for 2 more hours.
Brush with glaze and finish smoking. Remove the butcher paper and brush the ribs in a layer of apple glaze. Return to the grates, bone-side-down, and cook for 1 hour longer, turning ribs every 10-15 minutes to avoid burning glaze.
Let rest and glaze. Transfer to a cutting board and tent ribs with foil and let them rest for 15 minutes before slicing. Brush with more apple glaze and serve topped with Hazy Hot Mustard.
