Ribs Recipe

Make dry rub

In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard and cayenne. Whisk until evenly blended and no clumps remain.

Trim and prep ribs

If present, remove the membrane from the bone side of each rack: slide a butter knife under the membrane at one end, lift and loosen, then grip with a paper towel and pull it off. Trim any large excess fat. Pat ribs dry with paper towels.

Lightly coat both sides of each rack with yellow mustard (this helps the rub adhere and leaves little flavor) and evenly apply the dry rub, pressing it into the meat so both bone and meat sides are covered. Let ribs sit at room temperature while you preheat your cooker (about 30 minutes) or refrigerate up to overnight for deeper flavor (bring to room temp before cooking).

Smoker (low & slow) - recommended

Preheat smoker to 225°F (107°C). If using wood chips, drain and place on the smoker per manufacturer's instructions. Place ribs bone-side down on the smoker rack. Maintain 225°F and smoke for 2 hours unwrapped. After 2 hours, lightly spritz the ribs every 30 minutes with apple juice to maintain moisture.

Oven method (if no smoker)

Preheat oven to 275°F (135°C). Place ribs bone-side down on a roasting pan lined with foil. Pour 1/4 cup apple juice into the pan, cover tightly with foil and bake for 2 to 2.5 hours, until meat is tender and pulling back from the bones about 1/4 to 1/2 inch.

Wrap (Texas crutch) option

After about 2 hours in the smoker (or 2 hours in oven), if you want very tender ribs, wrap each rack tightly in foil with 1/4 cup apple juice inside the foil packet and return to heat for another 1 hour. Then unwrap and continue to finish unwrapped for 30–45 minutes to set the bark.

When ribs are tender (a toothpick meets little resistance between bones, or internal temp ~195–203°F if using a probe), remove from heat. Stir together barbecue sauce, apple cider vinegar and honey to make the glaze.

Brush a thin, even layer of glaze on both sides of the ribs and return to the smoker or oven at 300°F (149°C) for 10–15 minutes to set the glaze. Repeat with a second thin coat if desired for a sticky finish.

Let ribs rest for 10 minutes after glazing. Slice between the bones into individual portions and serve hot.

Serve ribs whole or sliced. The recipe yields about 2 racks which generally serves 4–6 people depending on appetite (estimate portioning when adding the $3 per person up-charge). Leftovers keep in refrigerator for 3–4 days; reheat gently covered in a 300°F oven with a splash of apple juice to restore moisture.