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Ingredients
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Pork Ribs
Dry Rub
Basting / Sauce
Finishing & Optional
Method
Preparation
Remove ribs from packaging and pat both spare and baby back ribs dry with paper towels. Trim excess silver skin from the bone side if present by sliding a small knife under the membrane, loosening it, and pulling it off (use a paper towel for grip).
If ribs are in large slabs, you may cut each slab into 3-bone portions so each serving is one spare-rib piece and one baby-back piece; otherwise leave as whole pieces.
Apply Dry Rub
In a small bowl, combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, dry mustard and cayenne. Mix thoroughly so the brown sugar is evenly distributed.
Generously coat both sides of each rib piece with the dry rub, pressing it into the meat so it adheres. Let the rubbed ribs rest uncovered at room temperature for 30 minutes or refrigerate, covered, for 2–12 hours for deeper flavor.
Low-and-Slow Cooking (Oven or Smoker)
Oven method
Preheat the oven to 275°F (135°C). Place ribs meat-side up on a wire rack set inside a rimmed baking sheet or on a foil-lined sheet. Combine apple cider vinegar and apple juice in a spray bottle or bowl. Tent ribs loosely with foil and bake for about 2.5–3 hours for baby back ribs and 3–3.5 hours for spare ribs, until meat pulls back from the bone about 1/4–1/2 inch and is fork-tender.
Smoker method
Preheat smoker to 225–250°F (107–121°C). Place ribs bone-side down on the smoker grates. Maintain steady temperature and smoke for 3–4 hours, spritzing every 45–60 minutes with a mixture of apple cider vinegar and apple juice to keep them moist. For spare ribs, expect closer to 4 hours; baby backs may finish in ~3 hours.
Rest & Serve
When ribs are tender and the glaze is set, remove from heat and let rest, loosely tented with foil, for 10 minutes to allow juices to redistribute.
Cut ribs between bones into individual pieces if not already portioned. Plate one spare rib and one baby back rib per serving (or adjust to 3 each, depending on how pieces were cut). Spoon any reserved pan juices or additional warmed barbecue sauce over the ribs.