Ribs Recipe

Mix rub

In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne, and mustard powder. Whisk until evenly combined and free of clumps.

Prepare ribs

If present, remove the membrane from the bone side of each rack: slide a butter knife under the membrane near one end, grab it with a paper towel and pull it off. Pat ribs dry with paper towels.

Bind and apply rub

Rub about 1 tablespoon of yellow mustard evenly over the meat side of each rack (this acts as a binder and will not add strong mustard flavor). Generously apply the dry rub to both sides of each rack, pressing so the rub adheres. Use all the rub; reserve a small tablespoon for later if desired.

Rest before cooking

Let the rubbed ribs rest at room temperature for 30 minutes, or refrigerate uncovered for up to 4 hours to dry and let flavors penetrate (if refrigerating, bring to room temperature for 30 minutes before cooking).

Set up smoker or grill

Preheat your smoker or grill for indirect cooking to a stable 225°F (107°C). If using a charcoal grill, bank coals to one side and place a drip pan under the cooking area. Add wood chips or chunks (hickory, apple, or pecan) for smoke flavor.

Smoke/bake ribs (low and slow)

Place ribs bone-side down over the indirect heat. Close the lid and smoke at 225°F (107°C) for 2.5 to 3 hours. Every 30–45 minutes, spritz the ribs lightly with apple juice to maintain moisture and help form a good bark.

Wrap (Texas crutch) — optional

When the ribs reach a deep mahogany color (around 2.5–3 hours) and the bark is set, wrap each rack tightly in aluminum foil with 1/4 cup of apple juice added into the foil packet. Seal the foil and return to the smoker or oven. Continue cooking for another 60–90 minutes until the meat is tender and the internal temperature reaches about 195–203°F (90–95°C).

Unwrap and sauce

Carefully unwrap the foil and discard accumulated juices or reserve for gravy. If using barbecue sauce, brush a thin coat of sauce over the meat side of the ribs and place back on the smoker or grill (uncovered) for 10–15 minutes to set the glaze. If you prefer a sticky sweet finish, mix the BBQ sauce with 1 tablespoon honey or molasses before brushing.

Rest and slice

Remove ribs from the heat and let rest for 10 minutes, unwrapped. Slice between the bones into individual ribs using a sharp knife.

Garnish with chopped parsley and serve with lemon wedges or extra barbecue sauce on the side. Serve ribs hot.