Full Rack Of Ribs Recipe

Mix rub

In a small bowl, combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, ground cumin and chili powder (if using). Whisk thoroughly so no clumps remain and flavors are evenly distributed.

Remove membrane and pat dry

If the rib rack still has the silver skin membrane on the bone side, slip a knife under the membrane at one corner, lift and use a paper towel to grip and pull it away in one piece. Pat ribs dry with paper towels on both sides.

Apply binder and rub

Lightly coat both sides of the ribs with the yellow mustard (or olive oil) — this is just a binder and won't taste like mustard when cooked. Sprinkle the dry rub liberally, pressing it into the meat so there's an even, slightly thick coating on both the meat side and the bone side. Let rest at room temperature 20–30 minutes while you prepare the cooker, or refrigerate for up to overnight for deeper flavor (if refrigerated, bring to room temp 30 minutes before cooking).

Oven method - preheat and prepare pan

Preheat oven to 275°F (135°C). Line a rimmed baking sheet with foil and place a wire rack on the sheet (or use a roasting pan). Pour 1/2 cup apple juice into the pan to provide moisture. Place the rib rack meat-side up on the rack. Tent loosely with foil to trap steam but not press against the rub.

Oven method - cook

Bake 2.5 to 3 hours for baby backs, or 3 to 3.5 hours for spare ribs, until meat is tender and has pulled back from the ends of the bones about 1/4 to 1/2 inch. Start checking at the shorter end of the time range. Optionally, remove foil for the last 20–30 minutes to firm the bark.

Grill/Smoker method - set up

For charcoal or gas grill, set up for indirect heat at 225–250°F (107–121°C). For a smoker, maintain 225°F. Add a water pan and wood chips/chunks for smoke (apple, hickory or cherry). Place ribs bone-side down away from direct flame.

Grill/Smoker method - cook low and slow

Cook ribs 4 to 5 hours using the 3-2-1-ish approach for spare ribs or 2.5-3.5 hours for baby backs: smoke uncovered for the initial 2–3 hours, spritz every 30–45 minutes with a mixture of apple juice and apple cider vinegar (combine remaining 1/2 cup apple juice with 2 tbsp cider vinegar), then wrap tightly in foil with a couple tablespoons of the spritz liquid and continue to cook (1–2 hours), then unwrap and finish unwrapped 20–30 minutes while glazing if desired. Adjust times based on rib type and smoker temperature. Ribs are done when a toothpick slides between bones with little resistance and the meat flexes and the ends have pulled back.

Glaze (optional)

If using barbecue sauce, brush a thin layer on both sides of the ribs during the last 10–15 minutes of cooking (or during the final unwrapped phase on the grill). For a shiny finish, mix the sauce with the honey or molasses and brush on, then return to heat until sauce is tacky but not burned.

Rest and slice

Once the ribs are done, remove from heat and let rest 10–15 minutes loosely tented with foil. Transfer to a cutting board and slice between the bones into individual ribs or sections using a sharp knife. Serve warm with additional sauce on the side.