Baby Back Rib Tickler® Recipe

Prepare ribs

Remove membrane from the bone side of each rack: slide a knife under the membrane near one end, lift and loosen, then use a paper towel to grip and pull the membrane away. Trim any excess fat or loose bits so ribs lay flat.

Pat ribs dry with paper towels. Lightly coat both sides with yellow mustard (acts as a binder) and season evenly with kosher salt and black pepper on both sides.

Make rub

In a small bowl combine brown sugar, paprika, smoked paprika, garlic powder, onion powder, ground cumin, dry mustard and cayenne pepper. Mix until homogenous.

Generously apply the dry rub to both sides of each rib bone, pressing the rub into the meat so it adheres. Cover and refrigerate for at least 1 hour or up to overnight to let flavors penetrate.

Preheat smoker or grill

Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill, set up for indirect heat and maintain about 225–250°F (107–121°C). Add soaked (30 minutes) or dry wood chips/chunks (apple or hickory) to produce smoke.

Place the ribs bone-side down on the smoker or on the cool side of the grill. Smoke undisturbed for 2 to 2.5 hours, maintaining 225°F and replenishing wood as needed, until ribs develop a deep mahogany color and a thin bark.

Spritzing

Every 45–60 minutes during the initial smoke, lightly spritz the ribs with apple juice to keep the surface moist and encourage smoke adherence.

Wrap (Texas Crutch)

After 2–2.5 hours or when ribs reach a nice color, place each rack on a double sheet of aluminum foil. Add about 1 tablespoon butter and 2 tablespoons apple juice to each rack, then tightly wrap. Return to smoker and continue cooking for 60–75 minutes at 225°F, or until meat is tender and pulls back from the bone about 0.25–0.5 inch.

Carefully unwrap the ribs and drain any accumulated juices into a small saucepan to use in the basting sauce if desired. Return unwrapped ribs to the smoker or grill for 10–15 minutes to firm the bark.

Make finish sauce

While ribs are finishing, combine apple juice, light brown sugar, apple cider vinegar, honey and barbecue sauce in a small saucepan. Warm over medium-low heat, stirring until sugar dissolves and sauce is slightly reduced, about 5 minutes. Taste and adjust balance (more vinegar if too sweet, more honey if too tart). Keep warm.

Brush a light coat of the warm finish sauce onto both sides of the ribs and return to the smoker or grill for 5–8 minutes to set the glaze. Repeat once more if you want a thicker glaze. Watch closely to avoid burning the sugars.

Remove ribs from heat and let rest 8–10 minutes before slicing between the bones into individual portions. Serve with remaining sauce on the side.