Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Rack
Dry Rub
Binder & Mop
Glaze / BBQ Sauce
Finishing (optional)
Method
Pork Rack
- 1
Trim and Prep
Remove the membrane from the bone side of the ribs: slide a knife under the membrane at one end, lift and loosen, then grab with a paper towel and pull to remove. Trim any excess fat or loose bits so the surface is even.
Dry Rub
- 2
Make Rub
In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, chili powder, and cayenne. Whisk until uniformly blended and free of lumps.
- 3
Apply Binder and Rub
Pat the ribs dry with paper towels. Lightly coat both sides of the ribs with yellow mustard (or a thin smear of neutral oil) to help the rub adhere. Generously apply the dry rub to both sides, pressing it into the meat so it forms an even crust. Let rest at room temperature for 30 minutes or refrigerate uncovered for 2–12 hours for deeper flavor (if refrigerating, bring back to room temperature 30–60 minutes before cooking).
Smoking / Grilling
- 4
- 5
Start Smoking
Place ribs bone-side down on the grill grate away from direct heat. Close lid and maintain 225°F (107°C). Smoke for 2.5 to 3 hours, checking every 30–45 minutes to ensure temperature and smoke levels are steady.
- 6
Mop (optional)
Every 45–60 minutes during the smoking phase, brush or mop the ribs lightly with a mixture of apple cider vinegar and water (50/50) to keep them moist and add tang. Do not over-saturate the rub—light strokes only.
Wrap (Texas Crutch)
- 7
Wrap to Tenderize
After about 2.5–3 hours when the ribs have a nice bark and the internal temperature is roughly 160–170°F (71–77°C), remove them from the grill. Place ribs meat-side down on a double layer of heavy-duty aluminum foil. Add 2–3 tablespoons of apple cider vinegar (or a tablespoon of butter and 1–2 tablespoons of honey) into the foil to create steam. Seal tightly and return to the grill for 60–90 minutes until the meat is tender and pulls back from the bone about 1/4–1/2 inch.
Glaze / Finish
- 8
Unwrap and Sauce
Carefully unwrap the ribs and discard the foil juices (or reserve for basting). Place ribs back on the grill over indirect heat. Brush both sides with BBQ sauce mixed with honey (if using). Cook for an additional 10–15 minutes with the lid closed, basting once more halfway through, to set the glaze and caramelize slightly. Watch closely to avoid burning the sugars.
- 9
Rest and Slice
Remove ribs from the grill and let rest for 10 minutes. Transfer to a cutting board and slice between the bones into individual ribs or desired portions. If desired, brush with a little extra BBQ sauce and sprinkle chopped parsley to finish.