Pork Back Ribs - Half Rack Recipe

Trim & Prep

Remove membrane from the bone side of the half rack: slide a butter knife under the membrane at one end, lift to loosen, grab with a paper towel and peel off. Trim any excess fat or loose bits so the surface is relatively even.

Bind & Season

Pat ribs dry with paper towels. Spread yellow mustard in a thin, even layer over both sides of the ribs to act as a binder. Combine kosher salt and black pepper and sprinkle evenly. Then coat both sides liberally with 2 tbs Montana-style rib rub, pressing gently so the rub adheres. Let rest 20–30 minutes at room temperature or refrigerate uncovered for up to 2 hours to form a pellicle.

Prepare Smoker/Grill

Preheat smoker or charcoal grill to a stable 225°F (107°C) for indirect cooking. If using a gas grill, set up for two-zone cooking and place a smoker box or foil packet of soaked hickory chips on the hot side. Drain the soaked hickory chips and place in smoker box or on coals.

Smoke the Ribs

Place the seasoned half rack bone-side down on the cool side of the smoker/grill. Maintain 225°F and smoke for 2 to 2.5 hours, until ribs develop a deep mahogany color and a light bark. Every 30–40 minutes, spritz the top of the ribs lightly with apple juice to maintain moisture and enhance flavor. Replenish wood chips as needed to keep smoke steady.

Check for Tenderness

After ~2 hours, begin checking for tenderness: gently lift the rack with tongs at the center — the ribs should bend and the meat should start to pull back slightly from the bone ends (~1/4 to 1/2 inch). If not yet, continue smoking and check every 20 minutes until desired pullback/tenderness is reached (total smoke time typically 2–3 hours).

Finish Over Direct Heat

Preheat the direct-heat side of the grill or open the smoker to create a hotter zone around 400–450°F (204–232°C). Lightly oil grill grates. Place ribs over direct heat, meat side down, and sear briefly 1–2 minutes to caramelize surface. Flip and sear bone side 1 minute. If using BBQ sauce, brush a thin coat on the meat side during the final 60–90 seconds, flipping and glazing once more to set the sauce. Watch carefully to avoid flare-ups and burning.

If glazing with sauce, apply sparingly during the final stage on the hot side so the sugars in the sauce caramelize without burning. Remove ribs when glaze is tacky and the internal juices run clear when pierced. Let rest 5–7 minutes tented loosely with foil to let juices redistribute.

Slice the half rack between the bones into individual ribs. Plate with freshly baked cornbread, your choice of side, and either in-house baked beans or coleslaw. Garnish with chopped parsley if desired and serve immediately while hot.