Bbq Pork Ribs – Three Pack Recipe

Make the dry rub

Whisk together brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cumin, ground mustard, chili powder, and cayenne in a bowl until evenly combined and free of lumps.

Prep ribs

Remove ribs from packaging and pat dry with paper towels. If the membrane is still attached on the bone side, slide a thin knife under the membrane at one end, grab it with a paper towel, and pull to remove. Trim excess fat. Rub both sides lightly with olive oil or spread a thin layer of yellow mustard to act as a binder for the rub.

Apply rub

Generously sprinkle and press the dry rub onto both sides of each rack, using all or most of the rub so ribs are well coated. Let the rubbed ribs rest on a tray for 30 minutes at room temperature or refrigerate covered for 2–12 hours to let flavors penetrate.

Prepare smoker or oven

If using a smoker: preheat to 225°F (107°C). Soak wood chips 30 minutes if using a small smoker; add according to manufacturer instructions to produce steady smoke. If using an oven: preheat to 300°F (150°C) and place a rack in the lower third of the oven.

Smoke or bake ribs (first stage)

Place racks bone-side down directly on the smoker racks or on a wire rack set over a foil-lined baking sheet for the oven. Smoke at 225°F for 3 hours. If oven, bake at 300°F for 2 to 2.5 hours. Monitor until ribs develop a deep mahogany color and the surface is set.

Wrap (Texas crutch)

Tear off two large sheets of heavy-duty aluminum foil per rack. Place each rack on foil, add 1–2 tablespoons of apple cider vinegar and 1 tablespoon of honey (or brown sugar) per rack, and a splash (about 1–2 tbs) of water if needed to create steam. Tightly wrap the foil around each rack. Return to smoker (225°F) or oven (300°F) for 1.5–2 hours, or until ribs are tender and a probe or fork slides into the meat with little resistance.

Unwrap and glaze

Carefully unwrap the foil (watch for hot steam) and discard accumulated juices or reserve for dipping. Increase smoker temp to 275–300°F or raise oven to 350°F. Brush both sides of the ribs with BBQ sauce thinned with apple cider vinegar and water if needed. Place ribs back bone-side down directly on the grill grates or on a baking sheet, and cook unwrapped for 15–20 minutes, flipping and basting once, until sauce is sticky and slightly caramelized.

Rest

Remove ribs and let rest for 10 minutes loosely tented with foil to redistribute juices.

Slice between the bones into individual ribs or serve as whole racks. Sprinkle with chopped parsley if desired and serve with extra warmed BBQ sauce on the side.