Ribs Recipe

Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard and cayenne (if using) in a bowl. Stir thoroughly to break up any lumps and make an even mixture.

Trim and remove membrane

If the membrane is still on the bone side of the ribs, slide a thin spatula under one edge and lift to loosen. Use a paper towel to grip and pull the membrane away in one piece. Trim any excess fat or loose bits.

Apply binder and rub

Pat ribs dry with paper towels. Brush both sides lightly with yellow mustard to act as a binder (it won’t taste mustardy when cooked). Evenly coat both sides of the ribs with the dry rub, pressing gently to adhere. Let the rubbed ribs rest for 30 minutes at room temperature or refrigerate up to overnight for deeper flavor.

Prepare smoker or oven

If smoking: preheat smoker to 225°F (107°C) and add your preferred wood (apple, cherry, or hickory). If using oven: preheat to 275°F (135°C) and prepare a rimmed baking sheet with a wire rack or line a baking pan with foil.

Low-and-slow cooking

Place ribs bone-side down on the smoker or on the rack in the oven. Cook for about 2 to 2.5 hours at 225°F if smoking, or 2 to 2.5 hours at 275°F in the oven, until they develop a darkened bark and begin to pull back from the bone ends.

Spritzing

Every 45 minutes to 1 hour, lightly spritz or mop the ribs with a mixture of apple juice, apple cider vinegar and water (equal parts) to maintain moisture and add flavor. Continue until ready for the wrap step.

Wrap in foil

After the initial 2–2.5 hours, remove ribs and place each rack on a large piece of heavy-duty aluminum foil. Pour about 1/4 cup of the spritz mixture onto the meat, then tightly wrap the foil to create a sealed packet.

Continue cooking

Return the wrapped ribs to the smoker or oven and cook for another 1 to 1.5 hours, until tender when a toothpick or probe slides between the bones with little resistance (internal temp around 195–203°F / 90–95°C if using a thermometer).

Unwrap and sauce (optional)

Carefully open the foil (watch for steam) and drain any excess liquid. If using finishing sauce: brush a thin layer of sauce on both sides of the racks and place back on the smoker or under the oven broiler for 10–15 minutes to set the glaze and develop a sticky exterior. If using a smoker, return to 225–250°F for 10–15 minutes to caramelize sauce.

To make the sauce while the ribs are on their final stage: combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), salt and pepper in a small saucepan. Simmer over low heat for 5–8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning.

Remove ribs from heat and let rest for 10 minutes loosely tented with foil. Slice between the bones into individual portions and serve warm with any remaining sauce on the side.