Bbq Ribs Recipe

Remove membrane from the back of the ribs: slide a thin spatula under the membrane at one end, loosen, grip with a paper towel and pull off. Pat ribs dry with paper towels.

Spread yellow mustard in a thin, even coat over both sides of the ribs to help the dry rub adhere and form a light crust.

Mix kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground mustard and cayenne in a small bowl. Rub the mixture evenly over both sides of the ribs, pressing it into the meat. Let sit at room temperature for 20–30 minutes or refrigerate up to overnight for deeper flavor.

Prepare smoker

Preheat your smoker to 110–120°C (225–250°F). If using a charcoal or offset smoker, add a small amount of apple wood chunks or soaked chips for smoke. Maintain a steady temperature.

Place the ribs bone-side down on the smoker grate. Smoke for 2 to 2.5 hours, maintaining 110–120°C (225–250°F), until the rub forms a dark crust and the meat pulls back about 1 cm from the bone ends.

Wrap (Texas Crutch)

After initial smoke, transfer ribs to a sheet of aluminum foil (two layers). Add 1–2 tablespoons water into the foil to create steam, seal tightly and return to smoker. Cook wrapped for 45–60 minutes until internal temperature reaches about 88–95°C (190–203°F) and meat is tender but not falling completely off the bone.

Glaze and rest

Carefully unwrap ribs, discard foil juices or reserve for sauce. Brush a generous layer of BBQ sauce over both sides and return to smoker (unwrapped) for 10–15 minutes to set the glaze and add a touch more smoke. Remove and let rest, tented loosely with foil, for 10 minutes before slicing between the bones into individual portions.

While ribs are smoking, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce and water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently, and cook for 6–8 minutes until slightly thickened. Taste and adjust seasoning. Keep warm for glazing.

In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth. Add shredded cabbage and grated carrot, toss to coat evenly. Chill at least 20 minutes for flavors to meld. Taste and adjust salt/sugar before serving.

Baked potato

If serving baked potato: preheat oven to 200°C (400°F). Scrub potato, prick with a fork, rub with a little oil and salt, and bake directly on rack for 45–60 minutes until tender. Serve split with butter and salt.

Corn on the cob

If serving corn: shuck corn, bring a large pot of salted water to a boil, add corn and cook 6–8 minutes until tender. Drain and brush with butter, season with salt.