Smoked Bbq Ribs Recipe

Prepare ribs

Remove membrane from the bone side of the half rack: slide a knife under the membrane at one end, use a paper towel to grip and peel it off. Trim any excess fat or loose bits.

Apply binder and rub

Lightly coat both sides of the ribs with yellow mustard (about 2 tablespoons). In a bowl, mix brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder and cayenne (if using). Rub the dry mix evenly over the meat side and bone side, pressing to adhere.

Preheat smoker

Preheat your smoker to 225°F (107°C). Use apple wood chips or pellets (about 2 cups of chips soaked 30 minutes if using chips). Maintain steady 225°F throughout cook.

Smoke (3 hours)

Place ribs bone-side down on the smoker grate. Smoke for 2 to 3 hours, spritzing or mopping lightly every 45–60 minutes with apple juice to maintain moisture and add mild sweetness. Keep the smoker lid closed as much as possible to preserve temperature and smoke.

Wrap (2 hours)

After 2–3 hours, when ribs have absorbed color and bark is set, tightly wrap the rack in two layers of heavy-duty foil (add 2–3 tablespoons of apple juice inside the foil to create steam). Return to smoker and continue cooking at 225°F for another 1.5–2 hours, until meat is tender and pulls back from the bone about 1/4–1/2 inch.

Sauce and finish (30 minutes)

Carefully unwrap the ribs and discard cooking liquid. Brush both sides with Sagamore Old Fashioned BBQ sauce (about 1/2 cup) mixed with 1 tablespoon melted butter for gloss. Place ribs back on the smoker unwrapped for 20–30 minutes to set the sauce and develop a slightly sticky glaze. Watch closely to avoid burning the sauce.

Rest and slice

Remove ribs from smoker and let rest 10 minutes tented loosely with foil. Slice between bones into individual ribs or in desired portions. Serve with extra warm Sagamore sauce on the side.

Prepare produce: Thinly slice the fennel bulb (use a mandoline if available), reserve and chop some fennel fronds for garnish. Julienne the green apple, thinly slice red onion, shred carrot and thinly slice red cabbage. Place all in a medium bowl.

Make dressing: In a small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, lemon juice, olive oil, salt and black pepper until smooth and emulsified.

Dress and chill: Pour dressing over the apple-fennel mixture and toss gently to coat. Taste and adjust seasoning (add more vinegar or honey if desired). Chill at least 15 minutes for flavors to meld. Garnish with chopped fennel fronds just before serving.

Place 1/2 rack of smoked ribs on a warm plate alongside a generous scoop of apple & fennel slaw. Offer extra Sagamore Old Fashioned BBQ sauce on the side. Optionally garnish slaw with additional fennel fronds and a light sprinkle of smoked paprika on the ribs for presentation.