Full Rack Of Ribs Recipe

Prepare ribs

Remove ribs from packaging and rinse under cold water. Pat dry thoroughly with paper towels. Place ribs bone-side up on a cutting board.

Remove membrane

Slide a small knife under the silvery membrane on the bone side at one end. Loosen and lift enough to grab with a paper towel, then peel the membrane off in one piece. Removing it improves tenderness and allows rub to penetrate.

Apply oil and rub

Brush both sides of the ribs lightly with olive oil (about 1 tablespoon) to help the dry rub adhere. In a bowl, combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, dry mustard and cayenne (if using). Rub the spice mixture evenly over both sides of the ribs, massaging it into the meat. Let the rubbed ribs rest 30 minutes at room temperature or refrigerate for up to 6 hours (bring back to room temperature before cooking).

Mix apple juice, apple cider vinegar, worcestershire sauce and water in a small bowl or spray bottle. This will be used to keep the ribs moist during cooking. Set aside.

Preheat smoker or oven

For smoker: preheat to 225°F (107°C) using charcoal, gas or electric with your preferred wood chips (hickory, apple, or cherry recommended). For oven: preheat to 275°F (135°C) and plan to use a roasting pan or rimmed baking sheet.

Smoke or roast the ribs

Place ribs bone-side down on the smoker grates or on a rack set over a rimmed baking sheet if using an oven. Cook at low temperature for 2.5 to 3 hours (smoker at 225°F) or 2 to 2.5 hours (oven at 275°F), basting or spraying with the mop liquid every 30–45 minutes to maintain moisture and build flavor. Avoid opening too often; keep the temperature steady.

Wrap (Texas Crutch) for tenderness

After the initial cooking time, test for a color and bark you like. If ribs still feel tight or internal collagen not broken down, wrap ribs tightly in two layers of heavy-duty aluminum foil with about 1/4 cup of the mop liquid and 2 tablespoons of apple juice or butter inside the foil to create steam. Return to heat for 60–75 minutes (smoker at 225°F or oven at 275°F). This step tenderizes without drying.

Unwrap and rest briefly

Carefully open the foil (watch the hot steam) and check tenderness — a probe or bend test should show the meat pulling back from the bones about 1/4 inch and a toothpick or probe should slide in with little resistance. If satisfied, discard accumulated liquid or reserve for sauce.

Apply sauce and caramelize

Increase smoker temperature to 275–300°F (or oven to 400°F broil if using oven) or move ribs closer to heat. Mix barbecue sauce with honey and hot sauce. Brush a generous layer of glaze on both sides of the ribs. Place ribs back on smoker/grill or under broiler for 5–10 minutes, watching carefully, until the sauce sets and becomes slightly caramelized. Flip and glaze the other side and repeat if desired for a sticky finish.

Final rest and slice

Remove ribs from heat and let rest, unwrapped, for 10 minutes to allow juices to redistribute. Using a sharp knife, cut between the bones to separate into individual ribs or into portions. Garnish with chopped parsley if desired.