Slow-smoked Baby Back Ribs Recipe

Prepare ribs

Remove ribs from packaging and pat dry with paper towels. Use a butter knife to loosen the membrane on the bone side; grab the membrane with a paper towel and peel it off. Trim any excess fat or ragged edges so ribs lay flat.

Season ribs

Spread yellow mustard evenly over both sides of the ribs as a light binder. In a bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder and cayenne. Rub the dry mixture liberally over both sides of the ribs, working the rub into the meat. Let sit at room temperature 20–30 minutes or refrigerate up to 2 hours covered.

Preheat smoker

Preheat smoker to 225°F (107°C). Use a mild hardwood like apple, cherry or a blend; if using charcoal maintain a steady low heat. Place a drip pan under the grate where ribs will sit to catch drippings and stabilize temperature.

Smoke (Low and Slow)

Place ribs bone-side down on the smoker grate. Close lid and smoke for 2½ hours at 225°F, maintaining steady temperature and adding wood as needed. Every 30–45 minutes begin spritzing the ribs with the spritz mixture (apple juice + apple cider vinegar + water) to keep surface moist and build flavor.

Wrap (Texas Crutch)

After ~2½ hours when ribs have a nice bark and the meat is pulling back slightly from bones, lay two long sheets of heavy-duty foil (or butcher paper) and place ribs meat-side down. Add 2 tbs of apple juice inside the foil with the ribs, seal tightly and return to smoker. Continue cooking for another 1–1¼ hours until internal temperature reaches 195–203°F and meat is very tender.

Unwrap & Finish

Carefully remove wrapped ribs and open foil to check tenderness. If using finish sauce, brush a thin layer of BBQ sauce mixed with honey onto the ribs. Place ribs back on smoker or on a 350°F oven for 10–15 minutes uncovered to set the sauce and develop a sticky glaze. Allow ribs to rest 10 minutes before slicing between bones into portions.

Combine apple juice, apple cider vinegar and water in a spray bottle or small pitcher. Shake or stir to mix. Use to spritz ribs every 30–45 minutes during the unwrapped smoking stage and before wrapping to keep surface moist and improve flavor. Reserve a small amount to add inside the foil when wrapping.

In a small saucepan warm the BBQ sauce with honey over low heat for 2–3 minutes until combined. Use immediately to glaze ribs during the final 10–15 minutes of cooking or serve on the side.

Prep potatoes

Cut potatoes into 1/4–1/2-inch matchsticks for fries. Soak cut fries in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch; this gives crispier fries. Drain and dry thoroughly with clean towels.

Cook fries (two methods)

Deep-fry: Heat oil to 325°F. Blanch fries in two batches for 3–4 minutes until soft but not brown. Remove and drain. Increase oil to 375°F and fry again until golden and crispy, about 2–3 minutes. Drain on paper towels and season with kosher salt. Oven-bake: Toss dried fries with 2–3 tbs oil, spread on a single layer on a baking sheet, bake at 425°F for 25–35 minutes, turning halfway, until crispy and golden; season with salt.

In a large bowl combine mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and black pepper. Whisk until smooth. Add shredded green cabbage, red cabbage and grated carrot; toss until all vegetables are evenly coated. Taste and adjust seasoning. Chill at least 30 minutes before serving to allow flavors to meld.