Half Rack Of Ribs Recipe

Prep ribs

Remove membrane from the bone side of the ribs: slide a knife under the membrane at one end, grab with a paper towel and pull it off. Rinse the ribs and pat dry with paper towels.

Make rub

In a small bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder and onion powder. Stir until even.

Lightly coat both sides of the ribs with mustard and apple cider vinegar (this helps the rub adhere and adds tang). Evenly rub the dry spice mix over both sides of the ribs, pressing it into the meat.

Let the seasoned ribs sit at room temperature for 30 minutes or refrigerate, wrapped, for up to 4 hours to let flavors meld. If refrigerating, bring to room temperature 30 minutes before smoking.

Preheat your smoker to 225°F (110°C) using hardwoods like apple, hickory or oak. Place ribs bone-side down on the smoker grates. Smoke until the internal temperature reaches about 195–203°F (90–95°C) and the meat is tender and pulls back about 1/2 inch from the bones — typically 3 to 4 hours for a half rack at 225°F. Spritz ribs with a mixture of equal parts apple cider vinegar and water every 45–60 minutes during the first 2–3 hours to maintain moisture.

For a bend-test: when you lift the rack with tongs it should bend and the surface will show a lightly dark mahogany bark. If ready earlier, proceed to glazing; if not, continue smoking and checking every 15–30 minutes.

While ribs smoke (start glaze in last 30–45 minutes), combine honey, ketchup, brown sugar, Worcestershire sauce, brewed beer, apple cider vinegar, smoked paprika, cayenne, salt and black pepper in a small saucepan.

Bring mixture to a gentle simmer over medium-low heat, stirring frequently. Reduce heat to low and simmer 8–12 minutes until slightly thickened—enough to coat the back of a spoon. Taste and adjust seasoning: more honey for sweetness, more vinegar for tang, or a pinch more cayenne for heat.

If glaze is too thick, add a tablespoon of beer or water to loosen. Keep warm until ribs are nearly done.

When ribs reach desired tenderness, brush 1–2 generous coats of the warm honey brew glaze on the meat side, then place ribs back in the smoker or in a 300°F (150°C) oven for 8–10 minutes to set the glaze. Brush a final thin coat before serving; optionally brush a teaspoon of extra honey for shine.

While ribs are finishing (or earlier, so fries are hot), prepare the potatoes: scrub and peel if desired, then cut into 1/4–1/2 inch sticks for classic fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch; then dry thoroughly on clean kitchen towels or paper towels.

Heat oil in a heavy-bottomed pot or fryer to 325°F (163°C) for the first fry. Working in batches, fry potatoes 3–4 minutes until soft but not browned. Remove to a paper-towel lined tray and let drain and cool (this step yields a fluffy interior).

Increase oil temperature to 375°F (190°C) for the second fry. Fry potatoes in batches 1½–3 minutes until golden and crisp. Drain on fresh paper towels.

Immediately season fries with salt, pepper and optional garlic powder and toss with the butter so it melts and coats fries. Sprinkle with chopped parsley if desired.

Transfer glazed ribs to a cutting board and let rest 5 minutes. Slice between bones into individual portions or into 3–4 bone sections.

Arrange half rack (or sliced sections) on a plate with a generous portion of fries. Spoon any remaining warm glaze over the ribs and garnish with chopped parsley. Serve immediately.