Barbequed Pork Ribs Recipe

Combine brown sugar, paprika, Kosher salt, black pepper, garlic powder, onion powder, cumin, ground mustard and cayenne in a bowl. Whisk until evenly blended.

Taste a small pinch (optional) to check seasoning balance and adjust salt or sugar to preference.

Remove membrane from the back of the ribs: slide a knife under the thin silverskin at one end, lift and use a paper towel to grip and pull it off in one piece. This helps seasoning penetration and tenderness.

Pat ribs dry with paper towels. Apply yellow mustard in a thin, even layer on both sides of each rack; this acts as a binder for the dry rub but will not add strong mustard flavor.

Generously apply the dry rub mixture to both sides of each rack, pressing it into the meat. Make sure edges and ends are well coated. Wrap each rack loosely and set on a tray in the refrigerator for at least 1 hour or up to overnight to let flavors penetrate.

If using a charcoal or gas grill for indirect cooking: prepare grill for indirect medium-low heat (225–250°F / 107–121°C). If using an oven: preheat to 275°F (135°C). If using a smoker follow manufacturer instructions and aim for 225–250°F.

If using wood chips and a gas/charcoal grill: soak chips 30 minutes, then drain and place in a smoker box or wrap in foil with holes poked for smoke and place over heat source.

Place Ribs

Place racks bone-side down on the grill/smoker grate away from direct flame (indirect heat). Close the lid and maintain temperature at 225–250°F (107–121°C).

Smoke/roast for approximately 3 hours untouched. Every 45–60 minutes check temperature and smoke level; add soaked wood chips as needed to maintain smoke. During first 3 hours do not baste with sauce—this is the bark-forming stage.

After 3 hours, prepare the mop/sauce by whisking apple cider vinegar, apple juice, barbecue sauce, honey, Worcestershire and hot sauce together.

Wrap each rack tightly in aluminum foil with 1 tablespoon butter and 2 tablespoons of the mop/sauce inside the foil to create steam (the foil packet step speeds tenderization). Return wrapped racks to the grill/smoker, bone-side down, for 1.5 to 2 hours until very tender. Internal meat temperature may reach 195–203°F (90–95°C); ribs should feel tender when a bone is gently twisted.

Carefully remove foil-wrapped racks and transfer to a tray. Unwrap and discard foil juices or reserve for sauce if desired. Set racks back on the grill/smoker over indirect heat or move to a preheated oven broiler set to low / grill setting.

Brush both sides of the ribs with extra BBQ sauce. Place racks bone-side down on the grill and cook 5–10 minutes to set the glaze, watching closely to avoid burning; for oven broiler, place close to heat for 2–4 minutes.

Flip and glaze the other side for 2–4 minutes more until sauce is glossy and slightly caramelized. If you like a thicker glaze, repeat once more with a light additional brushing and short caramelizing step.

Remove ribs from heat and let rest for 10 minutes. Cut between bones into individual portions, brush with any reserved glaze or melted butter if desired, and sprinkle chopped parsley for garnish.

Serve ribs warm with extra barbecue sauce on the side, coleslaw, pickles, or your preferred sides.

Leftover ribs refrigerate up to 3–4 days; reheat gently covered with a little apple juice or sauce at 275°F (135°C) until warmed through.