Smoked Spare Ribs Done Right at Home

1. Prepare the Dry Rub: In a bowl, combine 1 cup dark brown sugar, 2 tsp kosher salt, 2 tsp freshly cracked black pepper, 1 1/2 tsp onion powder, 1 1/2 tsp garlic powder, 1 tsp paprika, 2 tsp cayenne pepper, and 1 tsp mustard powder (optional). Mix well.
2. Prepare the Ribs: Pat the 2 racks of spare ribs dry. Apply a thin layer of yellow mustard as a binder, then generously coat the ribs with the prepared dry rub on all sides. Reserve 2 tsp of the dry rub for later.
3. Initial Smoke: Preheat your smoker to 225°F. Place the ribs in the smoker and cook for 3-4 hours, or until the internal temperature of the ribs reaches 165°F.
4. Prepare for Wrap: Once the ribs reach 165°F, remove them from the smoker. Prepare the wrap mixture by combining 8 Tbsp sliced butter, 6 Tbsp brown sugar, a drizzle (approx. 2 Tbsp) of honey, and the 2 tsp of reserved dry rub. Split this mixture in half for each rack.
5. Wrap and Second Smoke: Place each rack of ribs on a large sheet of foil, adding half of the wrap mixture evenly over the top of each rack. Wrap the ribs tightly in the foil. Increase the smoker temperature to 250°F. Return the wrapped ribs to the smoker and cook for an additional 1 hour 20 minutes, or until the internal temperature reaches 203°F.
6. Rest: Carefully remove the wrapped ribs from the smoker and let them rest, still wrapped, for at least 15-20 minutes before unwrapping and slicing. This allows the juices to redistribute for tender, flavorful ribs.