Pork Back Ribs - Full Rack Recipe

Trim & Remove Membrane

Pat the full rack of pork back ribs dry with paper towels. Using a butter knife or your fingers, loosen the silver skin membrane on the bone side, then grip with a paper towel and peel it off completely. Trim excess fat or loose bits so the surface is even.

Apply Binder and Rub

Lightly coat both sides of the ribs with the yellow mustard (this acts as a binder and will not flavor the ribs strongly). Evenly sprinkle Montana's signature rib rub over both sides, pressing gently so the rub adheres. Let the ribs sit at room temperature for 20–30 minutes while you prepare the smoker.

Preheat your smoker to a steady 110–120°C (225–250°F). Drain the soaked hickory chips and add them to the smoker box or directly to the coals according to your smoker/grill instructions. Place the ribs bone-side down on the smoker grates.

Smoke the ribs unwrapped for approximately 3 hours, maintaining target temperature and adding wood chips as needed to keep a steady smoke. During this time you may spritz the ribs every 45–60 minutes with apple cider vinegar (place in a spray bottle) to maintain moisture and encourage bark formation.

After the initial 3 hours of smoking, remove the ribs and place each rack on a double sheet of aluminum foil. Add 120 ml water or apple juice evenly along the bone side of the ribs to create steam inside the packet. Wrap tightly, sealing edges to form a packet.

Return the wrapped ribs to the smoker and continue cooking for another 1.5 to 2 hours, until the internal temperature reaches about 88–93°C (190–200°F) and the meat is tender and pulling back from the bones about 1 cm.

Carefully remove the foil packets from the smoker and open them (watch for hot steam). Transfer the ribs to a preheated hot grill set up for direct medium-high heat (or place under a hot broiler). Lightly oil the grates with the neutral oil to prevent sticking.

If using BBQ sauce, brush a thin coat onto both sides of the ribs. Place ribs meat-side down on the hot grill for 2–3 minutes to caramelize the glaze, then flip and glaze the bone side for another 1–2 minutes. Watch closely to avoid burning—you want a glossy, slightly charred finish.

Remove ribs from the grill and let rest for 10 minutes to allow juices to redistribute. Slice between the bones into individual portions.

Place sliced ribs on a platter. Serve each full rack (or portion) with a freshly baked cornbread piece, one choice of side, and either a scoop of in-house baked beans or coleslaw.

Garnish with a sprinkle of chopped fresh parsley if desired. Provide extra BBQ sauce on the side and serve hot.