Rib Dinner Recipe

Prepare ribs

Remove membrane from bone side of the rack by sliding a thin spatula under membrane, grabbing with a paper towel, and pulling it off. Trim excess fat if desired.

Apply binder and rub

Pat ribs dry. Spread yellow mustard in a thin, even layer over both sides of the ribs to help the rub adhere. In a small bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder and chili powder. Rub the mixture evenly over both sides of the ribs, pressing to adhere.

Prepare smoker

Preheat smoker to 225°F (107°C). If using a charcoal or gas grill, set up for indirect heat and place soaked wood chips/chunks on coals or in a smoker box. Place a drip pan under where ribs will sit. Bring apple cider vinegar and apple juice together in a spray bottle or small saucepan for mopping.

Smoke ribs - low and slow

Place ribs bone-side down on smoker grate away from direct heat. Close lid and smoke at 225°F for about 3 hours. Every 30–45 minutes lightly mop or spray the ribs with the apple cider vinegar/apple juice mixture to keep moist and add flavor. Maintain steady temperature and add wood as needed.

Wrap (Texas crutch)

After ~3 hours when ribs have good color and bark formation, wrap the rack tightly in aluminum foil (add 1–2 tbs of apple juice into the foil packet to steam). Return to smoker and cook for another 1 to 1.5 hours until meat is tender and internal temperature at the thickest part reaches ~195–203°F and the meat pulls back from the bones 1/4 to 1/2 inch.

Sauce & finish

Carefully unwrap ribs and place back on smoker unwrapped. Brush both sides with house BBQ sauce and smoke for an additional 10–15 minutes to set the glaze. Remove and let rest 10 minutes before slicing between bones into individual ribs.

In a small saucepan over medium heat combine ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire sauce, smoked paprika, minced garlic, hot sauce (if using), salt and black pepper. Whisk to combine and bring to a simmer. Reduce heat to low and simmer gently, stirring occasionally, for 8–10 minutes until slightly thickened. Taste and adjust seasoning. Keep warm; reserve about 1/3 cup for basting during the final smoke and serve the remainder with the ribs.

In a large bowl combine shredded green cabbage, shredded red cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt and black pepper until smooth. Pour dressing over vegetables and toss thoroughly to coat. Chill for at least 20 minutes before serving to let flavors meld. Adjust salt and vinegar to taste just before plating.

Place cubed potatoes and garlic cloves in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to simmer and cook until potatoes are tender when pierced, about 12–15 minutes. Drain well and return potatoes and garlic to the hot pot to dry briefly over low heat (1–2 minutes). Add butter and warm milk, then mash to desired consistency. Season with salt and black pepper. Keep warm until serving.

Heat a skillet or griddle over medium heat. Butter slices of bread on one side and toast butter-side down until golden and crisp, about 1–2 minutes. Alternatively, warm rolls in oven. Slice toasted bread and serve alongside ribs.

If using fresh sliced onion, toss thin slices with a splash (about 1–2 tbs) of pickling brine or vinegar and a pinch of salt to soften bite and bring brightness. Arrange pickles (spears) and pickled onions on the plate as garnish and palate cleanser.