Pork Ribs Recipe

In a medium bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard, and cayenne. Whisk thoroughly to break up any brown sugar lumps and create an even mix.

Taste a small pinch (optional) to check seasoning balance, adjusting salt or sweetness if desired.

Prepare ribs

Remove ribs from packaging and pat dry with paper towels. If the membrane is still attached on the bone side, slide a butter knife under one corner to loosen it, grab with a paper towel and pull it off. Trim any large excess fat or ragged edges.

Apply binder and rub

Lightly coat both sides of each rack of ribs with a thin layer of yellow mustard (this acts as a binder and will not flavor the ribs strongly). Generously apply the dry rub to both sides, pressing it into the meat so it adheres. Use all of the rub to thoroughly season the racks.

Rest before smoking

Place the seasoned ribs on a tray, cover loosely with plastic wrap, and refrigerate for at least 1 hour or up to overnight to let the rub penetrate.

Preheat smoker

Set your smoker to 225°F (about 107°C). Use fruitwoods like apple or cherry for a mild sweet smoke, or hickory for stronger flavor. Ensure you have enough fuel/charcoal and wood chips/chunks for a long, steady smoke.

Smoke - Phase 1

Place ribs bone-side down on the smoker grate. Close the lid and smoke undisturbed for 2.5 to 3 hours, maintaining 225°F. Resist the urge to open the smoker frequently.

Spritzing

Prepare a spritz mixture of 2 cups apple juice and 1 cup apple cider vinegar in a spray bottle. Beginning after 1.5 hours, spritz the ribs lightly every 30 minutes to keep the surface moist and encourage smoke adhesion. Do this through the first 3–4 hours as needed.

Wrap (Texas Crutch) - optional

After 3 to 3.5 hours, when the ribs have a deep mahogany bark, transfer each rack to a double layer of heavy-duty aluminum foil. Add 2–3 tablespoons of apple juice into the foil pocket under each rack, then seal tightly. Return to the smoker and cook for an additional 1 to 1.25 hours at 225°F. Wrapping speeds tenderness development and keeps ribs juicy.

Unwrap and finish

Carefully unwrap the foil and return the ribs to the smoker, bone-side down. If you like a saucy finish, brush both sides lightly with the finishing sauce during the last 20–30 minutes of cooking. Continue smoking unwrapped for 30–45 minutes to set the glaze and firm the bark.

Doneness and rest

Ribs are done when the meat has pulled back from the bone ends about 1/4 to 1/2 inch, the internal temperature at the thickest part registers around 195–203°F, and a probe slides into the meat with slight resistance (not stiff). Remove ribs and let rest on a cutting board, tented loosely with foil, for 10–15 minutes before slicing.

Slice and serve

Slice between the bones into individual ribs or 2–3 rib portions. Serve with extra finishing sauce on the side and the remaining spritz in a bowl (optional).

While ribs are resting or during the last 20 minutes of smoking, combine 1 cup BBQ sauce, 2 tablespoons honey and 1 teaspoon apple cider vinegar in a small saucepan. Warm over low heat, stirring until combined. Brush on ribs in the last 10–20 minutes, or serve on the side.