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Ingredients
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Ribs
Braising / Smoke Liquid
Finishing Sauce (side)
Method
Ribs
- 1
- 2
Trim and oil
Trim any large excess fat or ragged edges. Lightly rub the entire slab with 1 tablespoon vegetable oil to help the rub adhere.
- 3
Make dry rub
In a small bowl combine 1.5 tablespoons kosher salt, 1 tablespoon coarse black pepper, 2 teaspoons paprika, 2 tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon ground cumin (if using). Mix until even.
- 4
Apply rub
Generously apply the dry rub to both sides of the ribs, pressing it into the meat. Cover and refrigerate for at least 1 hour or up to overnight for best flavor. If short on time, let sit 20–30 minutes at room temperature before cooking.
- 5
Preheat smoker or oven
For smoker: preheat to 225°F (107°C). Use hardwood (hickory, apple, or oak) chips or chunks. For oven: preheat to 275°F (135°C) and plan to bake covered to retain moisture.
- 6
Set up braising liquid
Place a shallow pan or aluminum foil boat under the ribs (if cooking on a grill or smoker) or inside the roasting pan (if using oven). Combine 1/2 cup apple cider vinegar, 1/2 cup apple juice, and 1/2 cup water and pour into the pan — this will keep the ribs moist and capture drippings.
- 7
Cook low and slow
Place ribs bone-side down on the grill grate, smoker rack, or in a roasting pan. Cook at 225°F (smoker) for approximately 4–5 hours until the ribs reach an internal temperature of about 195–203°F (90–95°C) and the meat is tender with a slight pullback from the bone. If using oven at 275°F, cook covered for 2.5–3 hours, then uncover and roast 20–30 minutes to develop bark.
- 8
Optional wrap (Texas crutch)
At around 3 hours (or when the ribs hit the stall / when desired bark forms), wrap the ribs tightly in foil with a few tablespoons of the braising liquid to lock in moisture. Return to heat and continue until tender, then unwrap for the final 20–30 minutes to firm the exterior.
- 9
Rest and slice
Remove ribs from heat and let rest 10–15 minutes unwrapped. Transfer to a cutting board and slice between bones into individual ribs or groups of two as preferred.
Finishing Sauce (side)
- 10
Prepare sauce
In a small saucepan or bowl, combine 1 cup barbecue sauce with 1 tablespoon honey and 1 teaspoon hot sauce (optional). Warm gently over low heat for 3–5 minutes to meld flavors; do not boil. Taste and adjust sweetness or heat to preference.
- 11
Serve
Serve the full slab or sliced ribs with a side dish of the warmed barbecue sauce for dipping or brushing. Pass additional sauce at the table as desired.