Full Rack Recipe

Prepare the brine

In a large pot or container, combine 6 cups water, 3 tablespoons kosher salt, 2 tablespoons dark brown sugar, 1 teaspoon whole black peppercorns, 2 bay leaves and 3 crushed garlic cloves. Heat just until salt and sugar dissolve, then cool completely to room temperature (about 30–40 minutes).

Brine the rack

Submerge the full rack of baby back ribs in the cooled brine. Cover and refrigerate for 4 hours (or up to 8 hours) to improve moisture and flavor. Remove ribs from brine, rinse briefly under cold water and pat dry thoroughly with paper towels.

Mix rub

In a small bowl, whisk together 2 tsp smoked paprika, 2 tbsp brown sugar (packed), 1.5 tsp kosher salt, 1 tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dry mustard and 1/4 tsp cayenne until evenly combined.

Apply rub

Remove the membrane from the bone side of the ribs by sliding a knife under it and peeling it off (use a paper towel for grip). Place the rack bone-side down, and evenly coat both sides with the dry rub, pressing gently so it adheres. Let sit at room temperature for 30 minutes while you prepare the oven or smoker.

Low-and-slow bake (oven method)

Preheat oven to 275°F (135°C). Place ribs meat-side up on a wire rack set inside a rimmed baking sheet lined with foil to catch drips. Cover tightly with foil and bake for 2 hours 15 minutes to 2 hours 30 minutes, until tender but not falling apart.

Smoker method

Preheat smoker to 225–250°F (107–121°C). Place ribs bone-side down on the smoker grates. Smoke for 3 to 3.5 hours using apple or hickory wood, spritzing with a mixture of 1/2 cup apple juice and 1/4 cup apple cider vinegar every 45–60 minutes to maintain moisture.

Check for tenderness

Use the bend test: pick up the rack with tongs in the middle — it should bend and the meat will begin to crack slightly between the bones. If not tender, continue low-and-slow cooking and recheck every 20–30 minutes.

Prepare basting sauce

While ribs finish cooking, combine 1/4 cup apple cider vinegar, 1/4 cup apple juice, 1 tablespoon honey, 1/2 cup barbecue sauce, and 1 tablespoon melted butter in a small saucepan. Warm over low heat, whisking until smooth and glossy. Keep warm.

Glaze and caramelize

During the last 20 minutes of cooking (oven or smoker), brush the ribs generously with the basting sauce every 5–7 minutes. For a caramelized exterior, if using the oven, remove foil and broil on high for 2–3 minutes at the end (watch closely) or increase oven to 425°F for 5–7 minutes. On a smoker, increase temperature to about 300°F for the final 10–15 minutes while continuing to glaze.

Rest and slice

Remove the ribs from heat and tent loosely with foil. Let rest for 10 minutes to allow juices to redistribute. Transfer to a cutting board and slice between bones into individual portions or leave whole, as desired.

Garnish and serve

Brush any remaining sauce over the cut ribs, sprinkle with chopped fresh parsley, and serve with lemon wedges on the side if using. Serve hot.