Full Rack Recipe

Trim and remove membrane

Preheat oven to 275°F (135°C) if using oven, or prepare smoker/grill for indirect cooking at 225–250°F (107–121°C). Pat the full rack of ribs dry with paper towels. Flip the rack bone-side up and use a knife to loosen the silver skin (membrane) at one end, then grasp with a paper towel and pull it off in one piece. Trim any excess fat or loose bits.

Make the dry rub

In a small bowl combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, ground cumin, dry mustard and cayenne (if using). Mix until evenly combined.

Apply rub

Lightly coat the meat side and bone side of the ribs with a thin film of butter or a neutral oil to help the rub adhere. Massage the dry rub generously over both sides of the rack, pressing so it sticks. Let rest at room temperature for 20–30 minutes or refrigerate, wrapped, for up to 4 hours to let flavors penetrate.

Set up for low-and-slow

Place the rubbed rack meat-side up on a rimmed baking sheet. Add the apple cider vinegar and apple juice (or water) to the pan — this will create gentle steam and help keep the ribs moist. Cover tightly with aluminum foil, sealing edges to trap steam.

Bake

Bake in the preheated 275°F (135°C) oven for 2 to 2.5 hours for tender but slightly toothy ribs, or up to 3 hours for fall-off-the-bone. Start checking at 2 hours; ribs are done when the meat has pulled back from the bones about 1/4–1/2 inch and a probe meets little resistance.

Foil unwrap and baste

Carefully remove the foil (watch for steam). Combine melted butter and honey, brush lightly over the meat. Return to oven, uncovered, for 10–15 minutes to let the surface set and start caramelizing.

Sauce finish

Brush a thin layer of BBQ sauce over the ribs, then bake uncovered for 5–10 more minutes to tack the sauce. Remove from oven and let rest 10 minutes before slicing between bones.

Prepare smoker or grill

Preheat smoker or set grill for indirect heat at 225–250°F (107–121°C). If using wood chips/pellets, add soaked wood chips or your pellets now for smoke (apple, hickory, or cherry work well). Place a drip pan under the grill grate where ribs will sit and pour in the 1/2 cup apple juice or water with 1/4 cup apple cider vinegar.

Smoke low and slow

Place ribs bone-side down on the grill away from direct flame. Smoke for 3–4 hours, maintaining temperature. After about 2 hours you may spritz with apple juice every 30–45 minutes to maintain moisture. Check for the same doneness cues (meat pulling back from bones and probe tenderness).

Wrap (optional Texas Crutch)

For speed and tenderness, wrap ribs tightly in foil after 2–2.5 hours with a tablespoon of butter and a splash of apple juice inside the foil. Return to indirect heat for 45–60 minutes, then unwrap and finish unwrapped for 15–30 minutes while applying BBQ sauce to set a glaze.

After the last saucing step, let the rack rest 8–10 minutes to allow juices to redistribute. Slice between bones into individual ribs with a sharp knife. Spoon any pan juices over slices or brush with a final light coat of warmed BBQ sauce or the butter-honey mixture for extra gloss.

Garnish with chopped fresh parsley if desired and serve with extra sauce on the side.