Baby Back Ribs - Half Rack Recipe

Prep the ribs

Preheat oven (or smoker/grill) to 275°F (135°C). Remove the membrane from the bone side of the half rack: slide a butter knife under the membrane at one narrow end, lift and loosen, then grab and pull it off. Pat ribs dry with paper towels.

Season

Lightly season both sides of the ribs with kosher salt and freshly ground black pepper, rubbing it evenly to help flavors penetrate.

Combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, dry mustard, and cayenne in a small bowl. Mix thoroughly until no clumps remain. Evenly coat both sides of the ribs with the dry rub, pressing it gently into the meat so it adheres. Let sit at room temperature for 20–30 minutes or refrigerate up to overnight for deeper flavor.

Low-and-slow cooking

Place the ribs bone-side down on a baking sheet fitted with a wire rack (or directly on the smoker grates). If using an oven, set the baking sheet in the center. Roast/smoke at 275°F (135°C) for 2 to 2 1/2 hours until the meat has pulled back about 1/4 to 1/2 inch from the bone ends and is tender but not falling completely off the bone.

Periodic spritzing

Every 30–45 minutes starting after the first hour, lightly spritz the rib surface with apple juice mixed with apple cider vinegar to maintain moisture and help glaze formation. Use a spray bottle or baster; do not over-saturate the rub.

For extra tender ribs, wrap the rack at the 2-hour mark: place two sheets of heavy-duty foil on the counter overlapping to create a parcel. Put ribs bone-side down on the foil, add 1 tablespoon brown sugar, 1/4 cup apple juice, and dot with 1 tablespoon unsalted butter. Seal the foil tightly and return to the oven or smoker for 30–45 minutes until very tender.

Carefully unwrap the ribs (watch for hot steam) and return them to the rack bone-side down. Increase heat to 325°F (163°C) or move to a hotter zone on the grill. Brush both sides of the ribs with the barbecue sauce, then cook for 8–12 minutes more, turning and brushing once, until the sauce is tacky and slightly caramelized. If desired, melt the remaining butter and brush lightly over the sauce for shine.

Remove ribs from heat and let rest 5–10 minutes. Slice between bones to separate into individual ribs and serve with extra sauce on the side.