Baby Back Ribs Recipe

Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne (if using) in a bowl. Whisk until evenly mixed and no clumps remain.

Taste a small pinch to check seasoning balance and adjust salt or sweetness if desired.

Prepare ribs

Remove the membrane from the back of the ribs: slide a knife under the membrane at one end, loosen it, then grab with a paper towel and peel it off in one piece. Trimming any excess fat or ragged edges as needed.

Pat the ribs dry with paper towels. Brush both sides with yellow mustard (or rub with a thin film of olive oil) to act as a binder for the rub.

Generously apply the dry rub to both sides of the ribs, pressing it into the meat so it adheres. Use all or most of the rub to fully coat the racks. Let rest at room temperature for 30 minutes or refrigerate, covered, for up to 4 hours to let flavors penetrate.

Prepare your smoker or grill for indirect cooking and preheat to a steady 225°F (107°C). If using a gas or charcoal grill, set up a two-zone fire and place a foil pan with water (or apple juice) under the cooking grate to maintain moisture.

If using wood chips, soak chips for 30 minutes (if using a charcoal smoker, add chunks directly). Add apple or hickory wood to the smoker or grill to produce a light, steady smoke.

Smoke the ribs

Place the ribs bone-side down on the smoker/grill away from direct heat. Smoke at 225°F for about 2.5 to 3 hours, maintaining steady temperature and light smoke. After the first 2 hours, spritz the ribs every 30 minutes with apple juice mixed with apple cider vinegar (mix 1/2 cup apple juice with 2 tablespoons apple cider vinegar in a spray bottle) to keep them moist and help form a better bark.

Around hour 3 (when ribs are developing color and tenderizing), prepare to wrap: place a double layer of heavy-duty foil on a tray, set ribs meat-side up, add 2 tablespoons of butter and 2 tablespoons of apple juice onto the meat, then seal tightly to create a steamy packet.

Wrap and finish

Return the wrapped ribs to the smoker or to an oven set to 225°F. Continue cooking for another 60 to 90 minutes, until the ribs are fork-tender and a thermometer in the thickest part reads around 195–203°F, or the meat pulls back from the bone about 1/4 to 1/2 inch.

Carefully unwrap the ribs (watch for hot steam). If you want a sticky glaze, brush the top with barbecue sauce and place flat (unwrapped) back on the smoker or under a hot broiler/grill for 5–10 minutes until sauce sets and becomes tacky. For a dryer bark, skip the sauce and place unwrapped ribs on the grill/smoker for 10–15 minutes to firm the surface.

Remove ribs from heat and let rest for 10 minutes before slicing between the bones into individual ribs. Serve warm.