Start off by prepping your ribs and removing the membrane on the back of the ribs. At this time make your dry rub by adding these ingredients in a medium mixing bowl. Brown sugar, chili powder, kosher salt, garlic powder, black pepper, cumin, dry mustard and cinnamon. Mix with your hands, it's what works best.
Apply mustard on the backside of your ribs and on the top, this is going to be your binder. Now season the backside of the ribs and the top. Leave the ribs to sit for 45 mins in room temp.
Fire up the smoker with apple wood chunks, set for 250 degrees.
When the smoker hits 250 degrees and add the ribs bone side down.
After 1 hour and 45 mins begin to spritz with apple cider vinegar, spritz every 45 mins to 1 hour.
At the 2 1/2 hour mark begin to make your Spicy Hoisin Glaze.
Over a medium heat add a saucepan. Now add the hoisin, light brown sugar, chili garlic sauce, rice wine vinegar, sesame oil, sriracha and peanut sauce. Let simmer for 6-8 mins and let cool for 5-10 mins.
When your ribs feel probe tender glaze with the Spicy Hoisin Glaze you just made. Apply as much, or as little, as you want. Let it smoke for an additional 25-30 mins to let the glaze set and remove.
Garnish with green onions and toasted sesame seeds.
Serve the ribs as you desire and enjoy with family and friends!
