Dusty Rib Ends Recipe

Remove membrane and any excess silver skin from the rib ends. Pat the rib ends very dry with paper towels.

Season both sides lightly with the kosher salt and coarsely ground black pepper. Rub the neutral oil over the ribs to help the dry rub adhere.

Mix the rub

In a small bowl combine paprika, dark brown sugar, garlic powder, onion powder, ground cumin, dry mustard, cayenne pepper, and ground coriander. Stir until evenly blended.

Apply the rub

Generously coat each rib end with the dry rub, pressing it into the meat so it forms a uniform crust over all surfaces. Let the seasoned rib ends rest at room temperature for 20–30 minutes, or refrigerate for up to 2 hours for deeper flavor (if refrigerating, bring back to room temp before smoking).

Preheat smoker

Prepare your smoker for indirect smoking and preheat to 225°F (107°C). If using a grill, set up for two-zone cooking with a smoker box or foil packet of soaked wood chips placed over the heat source.

Smoke the rib ends

Place the rib ends meat-side up on the smoker grate, leaving space between pieces for smoke circulation. Smoke at 225°F (107°C) until the internal temperature reaches 195–200°F (90–93°C) and the exterior is deeply colored and slightly crisped, about 2.5–3 hours depending on size.

Finish with sauce

During the last 10–15 minutes of cooking, warm the Original BBQ Sauce with the unsalted butter in a small saucepan over low heat until glossy and combined. Remove the rib ends from the smoker, brush them generously with the warmed sauce, then return them to the smoker or to a 300°F (150°C) oven for 8–10 minutes to set the glaze.

Rest and serve

Transfer the finished rib ends to a cutting board and let rest 5 minutes. Toss gently in any remaining sauce if desired, garnish with chopped fresh parsley, and serve hot.