Half Rack Recipe

Trim ribs

Remove ribs from packaging. Pat dry with paper towels. If present, flip the rack bone-side up and use a small knife to loosen and remove the silver skin membrane from the underside. Trim any excess fat.

Prepare a quick brine: in a bowl large enough to hold the half rack, combine 6 cups cold water with 2 tbs kosher salt, 1 tbs brown sugar, smashed garlic cloves, 1 tsp peppercorns and 1 bay leaf. Stir until salt and sugar dissolve.

Submerge the ribs in the brine for 30 minutes to 2 hours in the refrigerator (30 minutes is sufficient for a half rack if short on time). After brining, remove ribs and pat very dry. Let sit at room temperature for 20–30 minutes before applying rub.

Mix the dry rub: in a small bowl combine 1 tbs paprika, 1 tbs light brown sugar, 1 tsp kosher salt, 1 tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp ground cumin and 0.25 tsp cayenne (if using). Whisk or stir to blend evenly.

Coat the ribs: sprinkle the rub evenly over both sides of the half rack. Use your hands to press the rub into the meat so it adheres. Let the rubbed ribs rest for 10–15 minutes to allow flavors to penetrate (or refrigerate up to overnight, covered).

Preheat oven (or smoker/grill): For oven: preheat to 275°F (135°C). For smoker/grill: prepare for indirect medium-low heat around 225–275°F (107–135°C).

Prepare the pan: place the ribs bone-side down on a foil-lined baking sheet or in a roasting pan. Pour 1/2 cup apple juice or water into the pan to create a little steam and keep ribs moist. Add 2 tbs apple cider vinegar to the liquid for a touch of tang.

Slow cook the ribs: cover tightly with foil and cook in the oven for about 2 to 2.5 hours (for a half rack) until meat is tender and pulls back from the bones about 1/4–1/2 inch. If using a smoker, cook 2–3 hours until tender and smoky.

Finish with sauce: remove foil. In a small saucepan or microwave-safe bowl, warm 1/4 cup barbecue sauce with 1 tbs butter until glossy. Brush a generous layer of sauce over the top of the ribs. Increase heat to 350°F (175°C) in the oven (or move over direct heat on the grill) and cook unwrapped for 10–15 minutes more, basting once, until sauce sets and becomes sticky.

Rest and slice: remove ribs from heat and let rest 5–10 minutes. Slice between the bones into individual ribs.

Garnish and serve: brush with an additional 1–2 tbs barbecue sauce if desired and sprinkle with chopped fresh parsley. Serve hot.