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Ingredients
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Ribs
Basting / Sauce (optional finishing glaze)
For resting and serving
Method
Preparation and rub
Remove membrane
If your half rack still has the thin silver skin (membrane) on the bone side, slide a thin knife under one corner of the membrane to loosen it, grab it with a paper towel and pull it off in one piece. Removing the membrane helps the rub penetrate and improves tenderness.
Pat dry and oil
Pat the ribs dry with paper towels. Lightly brush both sides with the neutral oil to help the dry rub adhere.
Make and apply rub
In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Rub the mixture evenly over both sides of the ribs, pressing it into the meat. Allow to sit at room temperature 20–30 minutes, or refrigerate up to 4 hours for deeper flavor (if refrigerating, bring back to room temp for 20–30 minutes before cooking).
Cooking (oven or grill)
Oven method — low and slow
Preheat oven to 275°F (135°C). Place the seasoned ribs meat-side up on a rack set inside a rimmed baking sheet. Cover tightly with aluminum foil (shiny side toward meat is optional) to trap steam. Roast 2 to 2 1/2 hours, until the meat is tender and has pulled back from the bone tips about 1/4–1/2 inch.
Grill/Smoker method — indirect heat
Preheat grill for indirect cooking to 225–275°F (107–135°C) or prepare smoker to the same temperature with a mild wood like apple or hickory. Place ribs bone-side down on the cool side of the grill/smoker. Close the lid and cook 2 to 3 hours until tender and the meat pulls back from the bones. Maintain steady temperature and add wood/charcoal as needed.
Check for doneness
Ribs are done when meat is tender, has shrunk slightly from bone ends, and a thermometer inserted into the thickest part reads approximately 190–203°F (88–95°C), or when a bend test shows the rack bends and the surface cracks slightly.
Finishing and glazing
Prepare glaze
While ribs finish, stir together the barbecue sauce, apple cider vinegar, and honey/maple syrup in a small bowl. This thins and brightens the sauce for basting.
Glaze and caramelize
When ribs are tender, remove foil (if using) and set oven to broil or raise grill heat to direct medium. Brush a light coat of the glaze on the meat side of the ribs. Place under broiler or over direct heat for 2–4 minutes, watching closely, until sauce bubbles and begins to caramelize. Rotate and glaze again if you want a thicker finish—do short, monitored passes to avoid burning.
Rest
Transfer ribs to a clean sheet of foil, tent loosely, and rest 10–15 minutes. Resting lets juices redistribute and firms the glaze slightly for easier slicing.