Full Rack Ribs Recipe

Preheat and clean

Preheat your oven to 275°F (135°C) if using the oven method. If using a smoker, preheat to 225–250°F (107–121°C). Pat the full rack of ribs dry with paper towels.

Place the ribs bone-side up. Slide a blunt knife under the thin silver membrane on the back of the rack at one end, lift gently and use a paper towel to grip and pull the membrane off in one piece. Removing the membrane ensures tenderness.

Combine all dry rub ingredients in a bowl: brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, dry mustard, coriander, cayenne. Mix well to remove lumps and ensure even seasoning.

Brush the meat side of the ribs lightly with yellow mustard or oil to act as a binder for the rub. Evenly coat both sides of the rack with the dry rub, pressing it gently so it adheres. Use all or most of the rub depending on your taste.

Let the rubbed ribs rest uncovered on a rack in the refrigerator for at least 30 minutes and up to overnight. This helps the rub adhere and dries the surface for a better crust.

Oven method (braise and finish)

Place the ribs meat-side up on a rack set in a roasting pan or rimmed sheet. Add apple juice and water to the bottom of the pan (do not pour over ribs). Tightly cover the pan with aluminum foil to create a steamy environment. Roast in the preheated 275°F (135°C) oven for 2.5–3 hours for baby backs or 3–3.5 hours for larger spare ribs, until the meat is tender and pulls back from the bone by about 1/4 to 1/2 inch.

Smoker method

Place the ribs bone-side down on the smoker grates and smoke at 225–250°F (107–121°C). Mop or spritz with apple juice occasionally (every 45–60 minutes) to maintain moisture. Smoke for approximately 4–5 hours (baby backs) or 5–6 hours (spare ribs) until tender and the bark is set, using a 3-2-1 or 2-2-1 timing approach if desired.

Check doneness by testing with a toothpick between the bones — it should meet little resistance — or by lifting the rack with tongs: the meat should flex and begin to pull back from the ends of the bones.

When the ribs are tender, remove them from the oven or smoker. Increase oven temperature to 375–400°F (190–200°C) or prepare a hot zone on the grill/smoker for finishing. Combine barbecue sauce, apple cider vinegar, honey/maple syrup, and butter in a small saucepan; warm until butter melts and the mixture is combined (or mix in a bowl).

Brush a generous layer of sauce on both sides of the ribs. Place ribs back in the oven, under the broiler for 3–6 minutes, or on the hot zone of the grill/smoker for 5–10 minutes, turning and saucing once, until the sauce sets and becomes sticky and slightly caramelized. Watch carefully to avoid burning.

Let the ribs rest for 10 minutes after finishing. Slice between the bones into individual ribs and serve with extra sauce on the side.