Matt Groark’s Smoked Pickle-Glazed Baby Back Ribs

• 1 rack baby back pork ribs
• 2 tbsp yellow mustard
• ½ cup pork rub
• ½ cup strained dill pickle juice
• 1 cup light brown sugar
• 2 tbsp Honey
• 2 tbsp Molasses
• 1 tbsp Dijon
• 1 tsp Garlic powder
• 1 tsp Black pepper
• 1 tsp Salt
• 1/2 tsp Onion powder
• 1 tsp Smoked paprika
• 1/2 tsp Chili Flakes/Chili Powder

1. Preheat your smoker to 300°F (applewood works great for pork).
2. Remove the membrane from the back of the ribs. Pat dry.
3. Lightly coat ribs with mustard, then season generously on both sides with pork rub.
4. Place ribs on the smoker bone side down and cook for 2 hours.
5. While ribs cook, make the glaze. In a small pot, combine pickle juice, brown sugar, and all seasonings. Heat over medium, whisk until sugar dissolves, then reduce to low and simmer for 5 minutes. Remove from heat and let cool slightly (it should be glossy and loose).
6. After 2 hours, flip ribs to meat side up and cook for 1 more hour, until they reach an internal temp of 190–200°F.
7. Remove ribs and gently brush both sides with the pickle glaze.
8. Let rest a few minutes, slice, and serve.

Pro Tip:
You want that perfect bite—not fall-apart—so pull them right in that 190–200°F window.