Full Rack Of Ribs Recipe
Make Full Rack Of Ribs Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ribs
Sauce (optional, enough for glazing)
For braising (oven method) or steaming
Finishing (optional)
Method
Prepare ribs and rub
Trim and remove membrane
Preheat oven to 275°F (135°C) if using the oven method (or preheat smoker to 225–250°F / 107–121°C). Remove ribs from packaging. Pat both sides dry with paper towels. On the bone side, slide a thin knife under the membrane and lift to loosen, then use a paper towel to grip and pull it off completely.
Make dry rub
In a small bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, and cayenne. Mix thoroughly until uniform.
Apply mustard and rub
Spread prepared yellow mustard in a thin, even layer on both sides of the ribs. This acts as a binder. Generously apply the dry rub to both sides, pressing gently so it adheres. Place the seasoned rack on a baking sheet bone-side down and let rest at room temperature for 20–30 minutes, or refrigerate up to overnight for deeper flavor (if refrigerating, bring back to room temperature 30–60 minutes before cooking).
Cook (oven braise method)
Prepare pan for braising
Place a rimmed baking sheet or roasting pan in the oven (optional) or on a countertop. Pour 1 cup water and optional 1/2 cup apple juice into the pan. Lay a large piece of aluminum foil over the pan, tenting so foil does not touch the ribs. Place the rack bone-side down on top of the foil (or lay rack directly in pan and tightly seal with foil). If using a roasting pan, tightly seal with foil to create a humid environment.
Low and slow bake
Bake the ribs at 275°F (135°C) for 2.5–3 hours for tender but slightly toothsome ribs. For fall-off-the-bone texture, increase time to 3–3.5 hours. Check at 2.5 hours: ribs should be pulling back from the bone ends by about 1/4 to 1/2 inch and a probe should slide into the meat with little resistance.
Cook (grill or smoker finish)
Glaze and sear
Remove ribs from foil carefully (watch for hot steam). If using BBQ sauce, brush a thin layer over the meat side of the ribs and place on the grill over direct or hot side for 3–5 minutes to caramelize, watching closely to avoid burning. Flip and glaze the bone side for another 2–3 minutes. Repeat one more thin glaze layer if desired. If using a smoker at low temp, brush sauce in the final 15–30 minutes to set without burning.
Cook (alternative: fully on smoker or grill)
Low-and-slow on smoker
If you choose to skip the oven braise and do the entire cook on a smoker: set smoker to 225–250°F (107–121°C). Place seasoned ribs bone-side down on the grate. Smoke for about 4–5 hours, spritzing with apple juice or apple cider vinegar every 45–60 minutes for moisture. In the last 30–45 minutes, brush BBQ sauce and allow it to set.
Rest and serve
Rest
After glazing and finishing, transfer ribs to a cutting board and tent loosely with foil. Rest for 10–15 minutes to let juices redistribute and sauce set.