Ribs + White Bread + Sauce Recipe

Prepare rub

Pat ribs dry and remove the silver skin from the back. In a bowl, combine brown sugar, paprika, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Stir to distribute evenly.

Apply binder and rub

Brush the ribs on both sides with yellow mustard to act as a binder. Generously apply the dry rub, pressing it into the meat so it adheres well. Cover and let rest at room temperature for 20-30 minutes or refrigerate for 1 hour or overnight.

Prepare smoker and cook ribs

Preheat smoker to 225°F (107°C). Place ribs bone-side down on the grate. Maintain steady temperature; spritz the ribs with apple cider vinegar (2 tablespoons) every 45–60 minutes to keep moisture.

Make barbecue sauce

In a saucepan over medium heat, combine ketchup (1 cup), apple cider vinegar (0.5 cup), honey (2 tablespoons, optional for sweetness), Worcestershire sauce (2 tablespoons), mustard powder (1 teaspoon), paprika (1 teaspoon) for color, and hot sauce (to taste). Simmer 15–20 minutes, stirring occasionally, until slightly thickened. Adjust salt as needed.

Glaze and finish ribs

During the last 45–60 minutes of the cook, brush ribs with a thin layer of sauce every 10–15 minutes to form a glaze. If desired, wrap the ribs in foil for the Texas crutch during the middle of the cook to increase tenderness, then unwrap to finish.

Toast bread

Lightly toast white bread slices on the grill or smoker for 1–2 minutes per side until warm and slightly crispy; these are used for sopping up sauce.

Rest, slice, and serve

Remove ribs from the smoker and let rest 10–15 minutes. Slice between bones into individual portions. Serve with toasted bread on the side and extra sauce for dipping.