Slow-smoked Ribs Recipe

Prepare the ribs

Remove the membrane from the bone side of the ribs: slide a butter knife under the membrane at one end, lift, grip with a paper towel and pull it off in one piece. Trim any excessive fat or loose bits.

Make the rub and apply binder

In a small bowl combine kosher salt, coarse black pepper, brown sugar, smoked paprika, garlic powder, onion powder and ground cumin. Rub mustard evenly over both sides of the ribs as a binder, then apply the dry rub liberally, pressing it into the meat. Let sit at room temperature for 30 minutes or refrigerate for up to 4 hours.

Preheat smoker

Preheat your smoker to a stable 225°F (107°C). Add smoking wood (hickory, apple, or cherry) according to the manufacturer's instructions so you have consistent low smoke for several hours.

Smoke the ribs (first stage)

Place the ribs bone-side down on the smoker grate. Maintain a temperature of 225°F. Every 45–60 minutes, spritz the ribs lightly with apple juice to keep them moist and build a nice bark. Smoke for 3 hours in this unwrapped stage.

Wrap (the Texas Crutch)

After about 3 hours, remove ribs and place them on a large sheet of aluminum foil. Add the butter and a tablespoon of apple juice into the foil packet (butter facing the meat). Tightly wrap the ribs and return to the smoker. Continue cooking for 2 hours at 225°F. This accelerates tenderization.

Unwrap and finish

Carefully remove the foil and place ribs back on the smoker for 30–45 minutes to firm the bark. If you want a sweet glaze, brush honey or maple syrup on the ribs in the last 10–15 minutes of cooking. Ribs are done when the internal temperature at the meaty part reaches 195–203°F (90–95°C) and the meat has pulled back from the bone about 1/4–1/2 inch; a tender bend test should show the meat tearing easily but not falling apart.

Rest and slice

Remove ribs from smoker and let rest uncovered for 10–15 minutes. Slice between the bones into individual ribs. Keep warm while you finish other components.

Halve and pit the avocados. Scoop flesh into a medium bowl and mash to your desired texture (chunky or smooth). Immediately add lime juice to prevent browning. Fold in diced red onion, minced jalapeño, chopped cilantro, optional diced tomato, salt and black pepper. Taste and adjust seasoning. Cover tightly with plastic wrap pressed onto the surface and refrigerate until serving.

Combine diced tomatoes, chopped onion, chopped cilantro, minced jalapeño, lime juice, salt and pepper in a small bowl. Stir to combine. Let rest 10–15 minutes at room temperature for flavors to meld. Taste and adjust seasoning before serving.

Arrange sliced ribs on a serving platter. Spoon guacamole alongside or on top of portions as desired, and add a generous spoonful of pico de gallo. Serve with lime wedges for squeezing. Offer extra glaze or hot sauce if desired.