Outback Ribs Recipe

Prepare the ribs

Remove membrane from the bone side of each half-rack: slide a butter knife under the thin silver membrane, lift, grab with a paper towel and pull to remove. Trim any excess fat.

Pat ribs dry with paper towels. Combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, dry mustard and cayenne in a small bowl and mix until uniform to make the dry rub.

Generously coat both sides of each rib half with the dry rub, pressing to adhere. Let sit at room temperature for 20–30 minutes (or refrigerate up to 4 hours covered) to allow the rub to penetrate.

Combine apple cider vinegar, apple juice and water in a small bowl or spray bottle. Melt the unsalted butter and set aside. This liquid will be used to mop or spritz during smoking and initial grilling to keep ribs moist.

If using a smoker: preheat to 225°F (107°C). If using a charcoal or gas grill to smoke indirect: set up for indirect heat and aim for 225–250°F (107–121°C). Place soaked apple wood chips on coals or in smoker box.

Place rubbed ribs bone-side down on the smoker/grill over indirect heat. Insert a probe thermometer into the thickest area, if available. Smoke for 2 hours at 225°F (107°C), maintaining steady temperature and adding wood as needed.

Every 30–40 minutes during the smoke, lightly mop or spritz the ribs with the apple cider vinegar/apple juice/water mixture to maintain surface moisture and help bark development.

After 2 hours, wrap each half-rack tightly in heavy-duty aluminum foil. Before sealing, add 1 tablespoon of melted butter and 1–2 tablespoons of apple juice into each foil packet to braise and tenderize inside the foil. Seal tightly.

Return wrapped ribs to the smoker/grill indirect heat and continue cooking for 1 to 1½ hours more, or until the internal temperature reaches about 195–203°F (90–95°C) and meat is tender (meat will pull back from the bone ends).

While ribs are in the foil, make the sauce. In a small saucepan over medium heat combine ketchup, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), smoked paprika, minced garlic, salt and pepper.

Bring sauce to a gentle simmer, reduce heat to low and simmer 6–8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness). Remove from heat and keep warm.

Carefully remove foil-wrapped ribs from smoker/grill and open the foil (watch steam). Drain any excess liquid and transfer ribs to the grill grates over medium-high direct heat (or set smoker to 300–325°F / 149–163°C).

Brush the top of each rack generously with the warm tangy BBQ sauce. Place ribs meat-side up over direct heat for 3–5 minutes to caramelize the sauce, then flip and brush and cook another 2–4 minutes. Repeat for a second coat if desired, watching closely to avoid burning.

Use a thermometer or bend test (meat should crack slightly but not fall apart) to confirm doneness. Remove ribs from heat and let rest uncovered for 5–10 minutes. Garnish with chopped parsley if desired and serve with extra sauce on the side.