Baby Back Ribs (full Rack) Recipe

Remove membrane

Preheat oven to 275°F (135°C) if finishing in oven, or prepare smoker to 225°F (107°C) for smoking. Remove the thin silver skin membrane from the bone side of the ribs by sliding a blunt knife under at one end, grabbing the membrane with a paper towel, and pulling it off in one piece.

Trim and season

Trim any excess fat and loose bits. Pat ribs dry with paper towels. Lightly brush both sides of the ribs with yellow mustard to act as a binder for the rub. Season both sides with kosher salt and freshly ground black pepper.

Mix all dry rub ingredients (brown sugar, paprika, granulated garlic, onion powder, ground cumin, chili powder, dry mustard, ground coriander, red pepper flakes) in a bowl until combined. Evenly coat both sides of the ribs with the rub, pressing gently so the rub adheres. Let ribs rest at room temperature 30 minutes or refrigerate uncovered for up to 4 hours for better bark formation.

Smoking (recommended)

Preheat smoker to 225°F (107°C). Place ribs bone-side down on the smoker rack. Place a small pan with apple juice under the racks or spritz ribs with apple cider vinegar and apple juice mixture every 45 minutes to maintain moisture. Smoke for approximately 4 to 5 hours total. At about 3 hours, check tenderness. When ribs are nearing desired tenderness (meat pulls back about 1/4–1/2 inch from the bone and a probe meets moderate resistance), wrap them tightly in foil with the melted butter and 60 ml apple juice (the Texas crutch) and return to the smoker for 60–90 minutes to tenderize.

Oven (if not smoking)

Preheat oven to 275°F (135°C). Place ribs bone-side down on a rimmed baking sheet lined with foil. Add a shallow pan of apple juice or place a little apple juice under the foil-wrapped ribs to keep humidity. Cover ribs tightly with foil and bake for 2.5 to 3 hours. Check tenderness—when meat pulls back about 1/4–1/2 inch from the bone and a probe meets moderate resistance, proceed to finish.

Unwrap ribs from foil and place back on the smoker or under a preheated broiler/oven at 375–400°F (190–205°C) for 10–15 minutes to set the crust. Brush both sides generously with barbecue sauce (if using), then return for 5–7 minutes to caramelize. Watch closely to avoid burning. Alternatively, serve without sauce to showcase the rub.

Remove ribs from heat and let rest 10 minutes tented loosely with foil. Slice between the bones into individual ribs. Serve with additional barbecue sauce on the side, and the remaining apple cider vinegar/apple juice mixture as a spritz if desired.