Rib Combo Recipe

Prep

Remove membrane from the bone side of the baby back ribs: slide a knife under the membrane at one end, lift and pull while using a paper towel for grip. Rinse and pat ribs dry with paper towels.

Apply binder and rub

Brush both sides of the ribs lightly with yellow mustard to help the rub adhere. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, and brown sugar. Rub about half of the spice mixture evenly over both sides of the ribs, pressing to adhere.

Set up grill or smoker

Preheat your grill or smoker to 120–135°C (250–275°F) for indirect cooking. If using a charcoal grill, bank coals to one side. Add soaked wood chips to coals or to a smoker box on a gas grill. Place a drip pan on the indirect side and add water and apple cider vinegar to the pan to maintain moisture.

Cook low and slow

Place ribs bone-side down on the indirect heat area. Close the lid and cook for 2 to 2.5 hours, maintaining 120–135°C (250–275°F). Every 45 minutes, quickly open the lid and baste the ribs lightly with pan juices (or a little apple cider vinegar diluted with water) to keep them moist.

Wrap (optional, for tenderness)

If ribs need more tenderness after 2–2.5 hours, wrap each rack tightly in foil with 60 ml water and a tablespoon of apple cider vinegar inside the foil packet. Return to the grill or smoker for 45–60 minutes until tender when probed.

Prep

Trim excess fat and square the racks if needed. Pat the ribs dry with paper towels.

Season

Toss kosher salt, ground cumin, chili powder, onion powder and brown sugar together. Rub olive oil over both sides of the ribs, then apply the spice mixture evenly, pressing to adhere.

Cook

Place the St. Louis ribs on the grill or smoker on the indirect side alongside the baby backs. Maintain the same temperature 120–135°C (250–275°F). Cook for 2.5 to 3 hours. Optionally mop with beer or reserved pan liquid every 30–40 minutes to add flavor and moisture.

Check for doneness

Ribs are done when meat pulls back from the bone ends about 1/4 to 1/2 inch and a thermometer inserted between bones reads 88–93°C (190–200°F), or when a probe meets little resistance.

Make glaze

Combine ketchup, brown sugar, apple cider vinegar, sriracha, Worcestershire sauce and butter in a small saucepan. Bring to a simmer over medium-low heat, stirring until sugar dissolves and butter melts, about 4–6 minutes. Reduce heat to low and keep warm.

Glaze ribs

In the final 15 minutes of cooking, brush glaze on both racks every 5 minutes, allowing it to set between applications to build a sticky glaze.

Remove ribs from the grill and let rest for 10 minutes loosely tented with foil to allow juices to redistribute.

Slice between bones into portions. Sprinkle chopped parsley over the sliced ribs and serve with lemon wedges on the side for a bright finish.