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Ingredients
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Dry Rub
Ribs & Basting
BBQ Sauce (optional)
Finishing (optional)
Method
Preparation
Remove membrane
Flip the ribs bone-side up. Slide a knife under the membrane at one end and use a paper towel to grip and pull it off the rack. Removing the membrane allows rub and smoke to penetrate and yields more tender ribs.
Apply binder and rub
Pat ribs dry with paper towels. Rub 2 tablespoons yellow mustard (or a thin coat of oil) evenly over both sides of the racks to act as a binder. Combine all Dry Rub ingredients in a bowl and mix thoroughly. Sprinkle the dry rub liberally over both sides of the ribs, pressing lightly so the rub adheres. Use all the rub; adjust if you prefer less.
Smoking / Indirect Grilling / Oven Cooking
Prepare smoker or grill
If smoking or grilling, soak wood chips 20–30 minutes if using chips; drain and add to smoker box or wrap in foil with holes. Maintain a steady temperature of 225°F (107°C). Place a drip pan under the grate to catch juices and add the apple juice/apple cider vinegar mixture to the pan for moisture and aroma. If using oven, place ribs on a wire rack set over a rimmed baking sheet and add a small pan with apple juice to the oven for humidity.
Low-and-slow cook
Place ribs bone-side down on the grill/smoker or in the oven rack. Cook for approximately 3 hours at 225°F (107°C). Every 45–60 minutes, open and spritz the ribs lightly with the apple juice (or apple juice/apple cider vinegar mix) to keep them moist and add flavor. Monitor temperature and maintain consistent heat.
"Texas crutch" (optional)
After about 2.5–3 hours, when the ribs have a nice mahogany color and the bark is set, you can wrap them tightly in foil with 2–3 tablespoons of apple juice inside the foil to accelerate tenderizing. Return to heat and cook another 45–60 minutes. This step shortens cooking time and produces very tender ribs.
Finishing
Unwrap and glaze
If you used foil, carefully unwrap the ribs and discard the foil juices (or save as au jus). Place ribs back on the grill or under a hot broiler (or increase oven to 350°F / 177°C) for 10–15 minutes. During the final 10–15 minutes, brush both sides with the prepared barbecue sauce thinned with 1 teaspoon apple cider vinegar and a tablespoon of honey or molasses. Apply 2–3 thin coats, allowing the sauce to set for a few minutes between coats so it becomes tacky but not burnt.
Check for doneness
Ribs are done when the meat has pulled back from the bone tips about 1/4–1/2 inch, the internal temperature of the meat in the thickest part reaches about 195–203°F (90–95°C) for tender ribs, and a probe encounters low resistance (but not mushy). Another simple test: pick up the rack with tongs and gently bounce—the rack should bend slightly and the meat will crack on the surface.
Rest and serve
Transfer ribs to a cutting board and let rest for 10 minutes to redistribute juices. Slice between the bones into individual ribs. Garnish with chopped parsley if desired and serve with extra barbecue sauce on the side.