Bbq Baby Back Ribs - Full Rack Recipe

Remove membrane

Pat the ribs dry with paper towels. On the bone side (concave), slide a blunt knife under the silver skin membrane at one end and lift to loosen. Grab the membrane with a paper towel and pull it off in one piece. If it tears, repeat until removed.

Trim and season

Trim any excess fat and any stray cartilage. Lightly score the fat cap if present. Sprinkle kosher salt and freshly ground black pepper evenly over both sides. Brush a thin, even layer of yellow mustard on both sides — this acts as a binder for the dry rub and won’t taste like mustard when done.

Make rub

In a small bowl combine paprika, brown sugar, granulated sugar, smoked paprika, garlic powder, onion powder, dry mustard, cayenne, and cumin. Mix thoroughly so sugars and spices are evenly distributed.

Apply rub

Generously apply the dry rub over the mustard-coated ribs, pressing so the rub adheres and covers both bone and meat sides. Wrap the rubbed rack loosely in plastic wrap and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for deeper flavor.

Prepare cooker

If using a smoker: preheat to 225°F (107°C) and set for indirect cooking with apple or hickory wood chips/chunks. If using an oven: preheat to 275°F (135°C) and prepare a rimmed baking sheet with a wire rack or line a baking dish; you can add a small pan of water to maintain humidity.

Low-and-slow cook

Place the ribs bone-side down on the smoker grate or on the prepared rack in the oven. Cook unwrapped for 2.5 to 3 hours at 225°F (if smoking) or 2 to 2.5 hours at 275°F (if oven) until the meat has pulled back about 1/4 to 1/2 inch from the bone tips and a probe meets only light resistance.

Braise (optional for tenderness)

About halfway through cooking or after the initial 2–2.5 hours, combine apple cider vinegar, apple juice, water and Worcestershire in a small bowl. Lightly mop or spritz the ribs every 30–45 minutes with this liquid to maintain moisture and add flavor. For extra tenderness, wrap the ribs tightly in foil with 2–3 tbsp of the mop liquid (place seam up) and return to the cooker for 30–45 minutes.

Glaze

When ribs are tender (meat retracting from bones and internal texture is toothsome but not mushy), remove foil if used. In a small saucepan warm the BBQ sauce, honey and butter until blended and glossy; simmer gently for 2–3 minutes to marry flavors. Brush a generous layer of the warm sauce over both sides of the ribs.

Caramelize

Return the glazed ribs to the smoker or oven at higher heat (300–325°F / 150–160°C) for 10–15 minutes, or place under a preheated broiler for 2–4 minutes, watching carefully, until the sauce is tacky and slightly caramelized. Rotate as needed for even color.

Rest and slice

Remove ribs from heat and let rest for 10 minutes loosely tented with foil. Using a sharp knife, slice between the bones into individual ribs or desired portions. Serve with extra warmed BBQ sauce on the side.