Bbq Baby Back Ribs - 1/2 Rack Recipe

Prepare ribs

Remove ribs from packaging and pat dry with paper towels. Place bone-side up. Use a small knife to lift and remove the silver skin (thin membrane) from the back of the rack: slide under an edge, grab with a paper towel, and pull steadily to remove. Trimming excess fat is optional.

Apply oil and rub

Lightly brush the meat side with the vegetable oil to help the rub adhere. In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika, and brown sugar. Evenly rub the spice mixture all over both sides of the ribs, pressing to adhere.

Preheat

Preheat your smoker to 225°F (107°C). If using an oven, preheat to 275°F (135°C) and place a baking rack on a sheet pan lined with foil.

Cook first phase (unwrapped)

Place the ribs bone-side down directly on the smoker grate or on the rack in the oven. Smoke/roast for 2 hours at 225°F (smoker) or 1 hour 15 minutes at 275°F (oven) to develop bark and color. If using a grill set up for indirect heat, maintain 225–250°F.

Mop/baste (optional)

Every 45–60 minutes during the first phase, lightly baste or mop the ribs with the apple cider vinegar/apple juice/hot water mixture to add moisture and enhance flavor. Do not soak; a quick brush is sufficient.

Wrap (Texas crutch)

After the initial cook time, remove ribs and place them meat-side down on a double sheet of heavy-duty aluminum foil. Add a tablespoon of apple juice or a little of the mop mixture to the meat to create steam. Tightly seal the foil and return to the smoker or oven. Cook wrapped for 60–75 minutes at the same temperature until ribs are tender. (Alternatively, skip wrapping and continue to cook unwrapped until desired tenderness; time will vary.)

Unwrap and saucing

Carefully unwrap the ribs and discard foil juices or reserve for a sauce. Brush both sides with the bbq sauce mixed with honey. Return ribs to the smoker or oven (unwrapped) for 10–15 minutes to set the sauce and develop a glaze. If you like a stickier glaze, repeat saucing and return for another 5–10 minutes.

Check doneness

Ribs are done when the meat has pulled back about 1/4 to 1/2 inch from the bone tips, and a probe or fork slides in with little resistance. Internal temperature for tender ribs typically reaches about 195–203°F (90–95°C) but judge by tenderness rather than temp alone.

Rest and slice

Remove ribs and let rest on a cutting board for 10 minutes. Slice between bones into individual ribs or into portions with a sharp knife. Serve with extra bbq sauce on the side.