Half Rack Of Ribs Recipe

Trim and prep

If not already removed, trim excess fat and remove the membrane from the bone side of the ribs: slide a butter knife under the membrane at one end, lift to loosen, grab with a paper towel and pull it off. Pat ribs dry with paper towels.

Apply binder and rub

Lightly coat both sides of the ribs with yellow mustard to help the rub adhere. In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Evenly rub the spice mixture over both sides of the ribs, pressing to adhere. Let sit at room temperature for 20–30 minutes or refrigerate for up to 2 hours for deeper flavor.

Prepare smoker or grill

Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill, set up for indirect cooking and aim for 225–250°F. Add soaked apple wood chips to the smoker box or to coals; maintain a steady stream of mild smoke.

Smoke the ribs (low and slow)

Place ribs bone-side down on the smoker/grill away from direct heat. Smoke for about 2.5–3 hours, maintaining 225°F and replenishing wood as needed. Every 30–45 minutes after the first hour, spritz the ribs lightly with a 1:1 mixture of apple juice and water to keep them moist and help build bark.

Wrap and tenderize (Texas crutch)

After 2.5–3 hours when the ribs have a deep mahogany color and the bark is set, wrap them tightly in aluminum foil (optionally add 2–3 tablespoons of apple juice into the wrap). Return to the smoker and continue cooking for another 60–75 minutes, or until the ribs reach a probe-tender feel (internal temp around 195–203°F and meat pulls back ~0.5–1 inch).

Unwrap, glaze and finish

Carefully remove ribs from foil and place back on the smoker or grill over indirect heat. Brush a generous layer of the Honey Brew BBQ Glaze (see glaze section) onto both sides. Continue to cook for 10–15 minutes to set the glaze, brushing once more halfway through. Watch carefully to avoid burning the sugars.

Rest and slice

Transfer ribs to a cutting board and let rest for 10 minutes. Slice between the bones into individual ribs. If desired, brush with a little extra honey and sprinkle with chopped parsley before serving.

Soak apple wood chips for at least 30 minutes if using chips; drain before adding to the smoker. Maintain a bowl with the apple juice and water mixed 1:1 for spritzing during the smoke—use a spray bottle and mist ribs lightly, avoiding heavy runoff.

Make the glaze

In a small saucepan combine honey, beer, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, salt and black pepper. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar and meld flavors. Reduce heat to low and simmer 6–8 minutes until slightly thickened (it should coat the back of a spoon). Remove from heat and let cool slightly before brushing on ribs. Keep warm until ready to glaze.

Prep potatoes

Cut potatoes into 1/4 to 1/2-inch fries. Rinse in cold water until the water runs clear to remove excess starch. Soak the cut fries in cold water for at least 30 minutes (or up to 4 hours refrigerated) to crisp them.

Dry and dust

Drain the potatoes and pat completely dry with clean kitchen towels. Toss the dried fries with 1 tablespoon cornstarch to help a crisp exterior, then season lightly with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

Fry (two-step method)

Heat oil in a deep pot or fryer to 325°F (163°C). Blanch fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry fries again in batches until golden and crisp, 2–3 minutes. Drain on a rack or paper towels and immediately season with additional salt to taste if desired.

Finish

Keep fries warm in a 200°F oven for a few minutes if needed while finishing ribs. Serve alongside sliced ribs.

Plate 6 smoked, glazed ribs with a generous portion of fries. Garnish ribs with chopped parsley and, if desired, brush with an extra teaspoon of honey for shine. Serve additional glaze on the side.