Four Bones Recipe

Trim and portion

Remove ribs from refrigerator and pat dry. Working with one rack at a time, peel off the membrane from the bone side: slide a butter knife under the membrane at one end, lift to separate, grab with a paper towel and pull off. Trim any excess fat and square the edges. If you want the signature plate portion ("Four Bones"), cut each rack into 4–bone segments: using a sharp chef's knife or butcher's saw, cut between bones to make 4-bone portions. For this recipe use two racks to produce two 4-bone portions per serving (adjust racks if making more servings).

Lightly coat all sides of each cut section with the yellow mustard; this acts only as a binder to help the rub cling — it will not impart a strong mustard flavor once smoked.

Mix rub

In a bowl combine brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, mustard powder and cayenne. Whisk thoroughly to break up any brown sugar lumps and to distribute spices evenly.

Apply the rub generously to all sides of each mustard-coated rib section. Pat the rub in — you want an even, visible crust of seasoning. Let the seasoned ribs rest at room temperature for 30 minutes while you prepare your smoker, or refrigerate up to 4 hours uncovered for a tackier bark (if refrigerating, remove 30–60 minutes before smoking to come toward room temperature).

Preheat and set smoker

Preheat your smoker or grill for indirect cooking to 225–250°F (107–121°C). Add hardwood chunks (apple, hickory or oak) to the coals or in the smoker box. Place a water pan under the ribs to maintain humidity. Lightly oil the grates.

Place the rib sections bone-side down on the smoker grates away from direct heat. Insert a probe thermometer into the thickest part of one rib without touching bone (if using). Close the lid and smoke until the ribs have good color and a light bark, about 2–2.5 hours at 225–250°F.

Make the mop/spritz

While smoking, combine apple cider vinegar, apple juice, Worcestershire sauce, warm water and fine salt in a spray bottle or small pitcher. Shake or whisk to dissolve the salt. Beginning at 45 minutes into the smoke and then every 30–45 minutes until wrapping, lightly spritz the meat (do not soak) to keep edges moist and to build flavor.

Texas crutch (optional) and finish cooking

After 2–2.5 hours, when the ribs have a deep mahogany color and the bark is set, you can wrap to speed tenderness. Place each rib section on a double sheet of aluminum foil, add a tablespoon of butter and 1–2 tablespoons apple juice or apple butter per section, then tightly wrap. Return wrapped ribs to the smoker, bone-side up or down, and continue to cook until internal temperature reaches 195–203°F (90–95°C) and the meat is tender (probe slides in with some resistance), typically another 45–90 minutes depending on rack thickness.

If you prefer not to wrap, continue to smoke until the ribs reach 195–203°F and are pliable with a toothpick between the bones. Time will be longer (often 3.5–4.5 hours total).

Make finish glaze

While ribs finish, combine the barbecue sauce, honey, butter and apple butter (if using) in a small saucepan over low heat. Warm and whisk until butter melts and the glaze is smooth. Keep warm on very low heat or transfer to a small insulated container.

When ribs reach target tenderness and temperature, remove from smoker. If wrapped, unwrap and discard foil juices or spoon a little back into the glaze if you like. Set ribs on a cooler part of the smoker or in a 300°F oven for glazing step if you want faster caramelization.

Brush a thin coat of the warm glaze onto the exposed meat and return to the smoker or oven for 8–12 minutes to tack and set the glaze. Repeat once more for a glossy finish, watching closely so sugars don't burn.

Remove ribs and let rest 10 minutes. If you cut full racks into 4-bone portions earlier, arrange one 4-bone portion per plate (the dish "Four Bones"). Spoon a little extra barbecue sauce on the plate, garnish with chopped parsley if desired, and serve.

Wood choice: apple or fruit woods give sweeter, lighter smoke while hickory or oak give stronger savory notes — pick according to preference. Keep smoker temp steady; fluctuations will extend cooking time. Internal temperature is a guideline; tenderness (probe test) is the true measure for ribs. All ingredient quantities are scalable depending on how many 4-bone portions you want to produce.