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Ingredients
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Ribs
Dry rub
Binder & Mop
Foil Wrap (Texas crutch) and Finish
Equipment & Misc
Method
Ribs Prep
- 1
Trim and remove membrane
If rack has membrane on the bone side, slide a thin spatula or butter knife under membrane at one end to loosen, grab with paper towel, and pull off in one piece. Trim excess fat and any ragged edges to create an even surface for seasoning. Decide whether you will cook a full rack or split into half racks for easier handling and even cooking.
- 2
Dry Rub
- 3
Mix rub
In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, dry mustard, and cayenne pepper. Whisk until uniform and free of lumps.
- 4
Apply rub
Generously sprinkle the dry rub over both sides of the mustard-coated ribs. Use your hands to press the rub into the meat so it adheres. Make sure to coat the meat side thoroughly and the top side as well. Let the ribs sit at room temperature for 20–30 minutes to allow the rub to tack.
Smoking / Low-and-Slow Cooking
- 5
Prepare smoker or grill
Preheat your smoker or indirect-heat grill to 225°F (107°C). If using a charcoal grill, bank coals to one side for indirect heat and add a smoker box or foil pouch with wood chips on the coals. Maintain a steady 225°F and add wood chips as needed for consistent smoke (hickory or apple recommended).
- 6
Place ribs on smoker
Place the ribs bone-side down on the smoker grate away from direct heat. Close the lid and smoke for 2 to 2.5 hours, maintaining 225°F. Every 30–45 minutes, open the lid briefly and spritz the ribs with apple juice (or apple juice mixed with apple cider vinegar) to maintain surface moisture and help build the bark.
Wrap (Texas Crutch)
- 7
Wrap in foil
After 2–2.5 hours of smoking (when ribs have a nice mahogany color and the bark has set), prepare a double layer of heavy-duty aluminum foil large enough to wrap each rack. Place the ribs meat-side up on the foil. Add 1 tablespoon unsalted butter, 1 tablespoon brown sugar, and 2 tablespoons apple juice per rack (or for half rack scale accordingly). Optionally add 1 tablespoon honey or maple syrup for a sweeter glaze. Tightly seal the foil packet.
- 8
Unwrap and Finish
- 9
Check tenderness
Carefully open a foil packet and test the ribs by probing between bones with a toothpick or by lifting the rack with tongs — the meat should bend and the surface should show slight pull-back from the bones (approximately 1/4 to 1/2 inch). If not yet tender, reseal and cook another 15–20 minutes.
- 10
Final smoke and glaze
When ribs are tender, remove from foil and place meat-side up back on the smoker for 10–20 minutes to firm the bark. If using barbecue sauce, brush a thin layer on both sides in the last 10 minutes and allow sauce to set. For a sticky finish, baste once more and let set for 2–3 minutes.
Rest and Serve
- 11
Rest
Remove ribs from the smoker and let them rest uncovered for 10 minutes. Resting allows juices to redistribute and makes slicing cleaner.
- 12
Slice and present
Using a sharp knife, slice between the bones into individual ribs or into serving sections. Serve with extra barbecue sauce on the side and optional sides like coleslaw, baked beans, or cornbread.