Easy Fall-off-the-Bone BBQ Spare Ribs

For the Rub:

Combine all the ingredients in a jar, and give it a good shaking.

It doesn’t matter what order you go in. Make sure you label the jar with the date you made the rub. Typically two months is a good shelf life for your homemade rubs. Enjoy!

For the Ribs:

Flip the ribs over and using a knife, pierce the silver skin of the ribs and pull it up a little. Use a paper towel and a firm grip to pull off the membrane.

In a small bowl, mix together the mustard, apple juice and apple cider vinegar. 

Slather the ribs in the mustard mixture then coat evenly with spices. Do not use all of the dry rub, as it makes a lot. Just save the rest in a jar for another day.

Heat the grill to 225 F. If you can have indirect heat by not lighting certain burners on your grill, this is best. Add the ribs and close the lid, checking every 30–60 minutes just to maintain the heat. Cook the ribs for 4 hours, then wrap in Reynolds Wrap^® Heavy Duty Foil and cook an additional 1–3 hours, depending on how thick the meat is

To test if the ribs are done, use tongs to lift the ribs and bend them. You should feel the bones loose in the meat and see the meat easily bend and break apart.

If you need to keep the ribs warm, wrap in foil, then in two towels and place in a cooler until time to eat.