Spare Ribs in the smoker.. two different sauces

Cool Smoke BBQ recipe book had a spare rib recipe with a mustard sauce.  It looks like a modernized version of a Carolina BBQ sauce from the 1700's.  I did two slabs and put the mustard sauce on ont and regular tomato based sauce on the other.  The mustard sauce was really different from what you would expect from BBQ.  The first bite was good but it got a little old after that. The rub that goes with the mustard recipe was too salty for my taste.  I'll go back to my recipes that people have come to expect.

Spare Ribs with Mustard Sauce

1C. Fennel Garlic rub (p 53)

2 (4 1/2 lb pork spareribs, trimmed, membrane removed, 

1/2 C. Apple juice

1 1/2 C. Mustard sauce (P 63) 

An hour before you start cooking, dust the ribs with Fennel Garlic rub ( 1/4 C per side)

Heat smoker to 275º. Place spareribs meat side up in smoker. Cook 1 hour, spray with apple juice.  Cook 1 hour more, spraying again after 30 minutes.  After ribs are reddish brown, Wrap each slab tightly in foil and place meat side down back in smoker. ( I use two sheets each one to assure no tears)  Return to cool side of smoker; cook 2 to 2/12 hour more, until tender. Open foil and check with toothpick for tenderness.  Brush each side with 1/4 C warm mustard sauce, return to cook meat side up 5 to 10 minutes.  Watch to make sure sauce set up but not over set or burns.  serve sauce with any remaining sauce.

FENNEL GARLIC RUB MUSTARD SAUCE, makes 1 1/2C

1/2 C kosher salt 3/4 C. yellow mustard

1/4 C. cracked black pepper 1/4 C.  whole grain mustard

1 tsp. crushed red pepper 1/4 C. apple cider vinegar

1 1/2 tsp. granulated garlic 3 T. honey

2 tsp freshly cracked fennel seeds 1 T fresh ground black pepper

1/4 tap. cayenne pepper

Mix all ingredients and store airtight Thoroughly combine. Refrigerate in airtight

 container in cool, dark place until ready to use. container until ready to use, up to two weeks.

Norm Note. Above is a nod to traditional Carolina BBQ.  Below is an example of that sauce.

CAROLINA MUSTARD BBQ SAUCE  makes about 2 C.

• 1 cup yellow mustard
• ¼ cup honey
• ¼ cup light brown sugar
• ½ cup apple cider vinegar
• 1 tablespoon chipotle pepper in adobo (minced)
• 1 tablespoon ketchup
• 2 teaspoons Worchestershire sauce
• 1 teaspoon garlic powder
  ground black pepper to taste

Instructions

• Mix all ingredients well.
• For best results, refrigerate in an airtight container overnight to allow the flavors to develop.