Dry Rub / Barbeque Pork Ribs Recipe

Mix the rub

In a medium bowl, thoroughly combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, cayenne, and ground cumin. Break up any brown sugar lumps with a fork so the blend is even. Set aside.

Prepare ribs

Pat the ribs very dry with paper towels. If the membrane on the bone side is still attached, slide a small knife under it at one end, grasp and peel it away (use a paper towel for grip). Trim loose bits of fat and any silver skin.

Apply binder

Lightly coat both sides of each rib rack with yellow mustard (this acts as a binder and won’t flavor the ribs strongly). Use about 1 tablespoon per side per rack.

Apply dry rub

Liberally season both sides of each rack with the prepared dry rub. Press the rub into the meat with your hands to ensure good adhesion. Use most of the rub but reserve a tablespoon for later if desired. Let the racks sit at room temperature for 30 minutes or refrigerate, tightly wrapped, for 2–8 hours (or overnight) for deeper flavor.

Preheat smoker or grill for indirect cooking

Prepare your smoker or grill for indirect cooking at 110–120°C (225–250°F). If using a charcoal grill, bank coals to one side. If using gas, only light one side. Soak wood chips for 30 minutes if using chips, then drain. Add chips to the coals or a smoker box as the grill reaches temperature to produce smoke.

Smoke the ribs (low and slow)

Place the rib racks bone-side down on the cool side of the grill/smoker (indirect heat). Maintain a steady 110–120°C (225–250°F) with consistent smoke for 2.5–3 hours. Every 45–60 minutes, check temperature and add charcoal/wood as necessary. Do not wrap yet.

Wrap (Texas Crutch) and steam

After 2.5–3 hours when ribs have a mahogany color and a nice bark, place each rack on a double layer of heavy-duty aluminum foil. Sprinkle 60 ml (1/4 cup) apple juice and 60 ml (1/4 cup) apple cider vinegar over the meat (divided between racks) to add moisture. Tightly seal the foil so steam will collect. Return wrapped ribs to the smoker/grill, bone-side down, and cook for another 1–1.5 hours, until the meat is tender and has pulled back from the bone ends by about 0.5 cm (1/4 inch).

Unwrap and finish

Carefully remove the foil-wrapped ribs and discard the foil juices or reserve for sauce. Place racks unwrapped back on the smoker/grill over indirect heat for 15–30 minutes to firm the bark. If using a finishing sauce, brush a light coat of sauce on each rack during the last 10–15 minutes, turning once and adding another thin coat to avoid burning. Continue until sauce is tacky and slightly caramelized.

Rest and slice

Remove the ribs from the smoker/grill and let rest, uncovered, for 10–15 minutes. Slice between the bones into individual portions using a sharp knife or rib shear. Serve warm.

Prepare and apply sauce

If desired, warm 1 cup BBQ sauce with 2 tablespoons honey and 1 tablespoon apple cider vinegar in a small saucepan over low heat until slightly thinned and glossy. Taste and adjust sweetness or acidity. Brush during the final 10–15 minutes of cooking as described above, applying 1–2 thin coats so the sauce sets without burning.