📖 Instructions

1. First things first, let's get those ribs ready. I like to use St. Louis-style spare ribs for this recipe, but baby backs work too. Rinse the ribs under cold water and pat them dry with paper towels. Remove the membrane from the back of the ribs. This can be tricky, but it's worth it! Just slide a butter knife under the membrane, grip it with a paper towel, and pull it off. It helps to have good grip strength, or use pliers if you struggle.
2. Now, for the dry rub. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and paprika. Mix it all together really good! Sprinkle the rub generously over both sides of the ribs, making sure to coat them evenly. Don't be shy with it!
3. Next, fire up your smoker! I like to use hickory wood for these ribs, but pecan or oak works too. Get that smoker up to a steady 225°F (107°C). Maintaining a consistent temperature is key for perfectly smoked ribs. If you're using a charcoal smoker, make sure to soak your wood chips in water for at least 30 minutes before adding them to the coals. This'll help create that nice, smoky flavor.
4. Place the ribs in the smoker, bone-side down. Smoke 'em for about 3 hours, spritzing them with apple juice every hour to keep them moist. This step is important! If you skip the spritzing, your ribs might dry out. Nobody wants dry ribs!
5. While the ribs are smokin', let's make that Alabama White Sauce. In a large bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, black pepper, salt, sugar, lemon juice, and cayenne pepper. Taste it and adjust the seasonings to your liking. Some folks like it a little tangier, some like it a little hotter. It's your sauce, so make it your own!
6. After 3 hours, wrap the ribs in aluminum foil with a little bit of apple juice or butter. This step is called the 'Texas Crutch,' and it helps to tenderize the ribs and speed up the cooking process. Return the wrapped ribs to the smoker for another 2 hours.
7. After 2 hours, remove the wrapped ribs from the smoker and unwrap them carefully. They're gonna be hot and steamy! Now, here's the good part: start slathering those ribs with that Alabama White Sauce. Be generous! Make sure every nook and cranny is covered in that creamy goodness.
8. Return the sauced ribs to the smoker for another 30-60 minutes, or until they're nice and sticky and the sauce has set. Keep an eye on them so the sauce don't burn!
9. Remove the ribs from the smoker and let them rest for about 10 minutes before slicing and serving. Serve with extra Alabama White Sauce on the side for dipping. I like to serve mine with coleslaw and baked beans. Y'all are in for a treat!