Ribs Recipe

Mix dry rub

In a medium bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, ground mustard, and cayenne. Whisk until uniform and no large clumps remain.

Preheat oven or smoker

If using a smoker or grill, preheat to 225°F (107°C). If using an oven, preheat to 275°F (135°C). Low and slow gives tender results.

Trim and remove membrane

Pat ribs dry with paper towels. On the bone side, slide a butter knife under the silver membrane at one end, lift to loosen, then grab with a paper towel and pull it off. Trim any excess fat or loose bits.

Apply binder and rub

Lightly coat both sides of each rack with yellow mustard (or a thin film of olive oil). This acts as a binder for the rub. Generously sprinkle and press the dry rub onto both sides of the ribs, covering edges and ends. Let rest for 15–30 minutes at room temperature or refrigerate for up to 2 hours for deeper penetration.

Place ribs on cooking surface

If using a smoker or grill, place ribs bone-side down on the grate with indirect heat. If using the oven, place ribs on a wire rack over a rimmed baking sheet.

Initial cook

Cook ribs at target temperature (225°F for smoker/grill or 275°F for oven) for about 2 to 2.5 hours. Every 30–45 minutes, spritz the ribs lightly with apple juice to maintain moisture and help form a bark.

Wrap (Texas Crutch)

After the initial cook (approximately when internal temperature reaches ~160–165°F or when bark has set, usually 2–2.5 hours), remove ribs and place each rack on a double sheet of aluminum foil. Add about 2–4 tablespoons of apple juice to each rack, then tightly wrap the foil to create a sealed packet. Return to heat and cook for another 1–1.5 hours until meat is tender and internal temp reaches ~195–203°F.

Unwrap and finish

Carefully open foil packets (watch for hot steam). Place ribs back on the smoker/grill or on the oven rack, bone-side down. If using finishing sauce, brush both sides lightly with the sauce mixture. Increase heat to 300–325°F or move to direct heat on grill and cook 10–15 minutes, flipping once, to set the glaze and develop a slight char. If not saucing, cook 10–15 minutes to firm the bark.

Make sauce (optional)

In a small saucepan over low heat, combine barbecue sauce, honey, and apple cider vinegar. Warm until slightly thickened and glossy, about 3–5 minutes, stirring occasionally. Taste and adjust sweetness or acidity.

Glaze and rest

Brush warmed sauce on the ribs during the last 10–15 minutes of cooking as described above (one or two light coats). After finishing, remove ribs and let rest uncovered for 10 minutes. Slice between bones and serve.