Pork ribs patted dry with paper towels.
Cut the membrane from the back side of the ribs into strips along.
Brush the ribs thinly with yellow mustard.
Then rub well with seasonings and leave for 30 minutes.
While the ribs are marinating, soak the apple chips in water. Then place them in Napoleon’s signature wood chip container and place them over one of the grill’s burners (as shown in the video).
When ready to cook, set the Napoleon temperature to 275°F and preheat with the lid closed for 15 minutes.
Place the ribs, meat-side up, directly on the grill grates. Close the lid and smoke, spritzing with coke spray every 45 minutes, until the ribs develop a beautiful mahogany color, about 2 1/2 hours.
Set two long sheets of heavy-duty aluminum foil on a flat surface. Put butter onto the center of sheet of foil, then top with bbq sauce. Place a rack of ribs, meat-side down, on top of the sauce then wrap the ribs tightly in the foil.
Return the ribs to the grill, close the lid, and continue cooking until the meat pulls back and exposes about 1/4 inch of the bones, another 2-2 1/2 hours.
Remove the ribs from the grill and unwrap the foil. Flip the ribs meat-side up and lightly drizzle the bbq sauce across the ribs.
Return the ribs directly to the grill grates, bone-side down. Put the corn and shishito peppers close the lid and cook ribs until the sauce sets, about 15 minutes.
Remove the racks from the grill and let rest for a few minutes before slicing between the bones into individual ribs. Enjoy!
