Smoked Bbq Ribs Recipe

Prepare ribs

Preheat smoker to 225°F (107°C). Remove membrane from the bone side of the ribs: slide a knife under the membrane at one end, grab with a paper towel, and pull it off in one piece. Rinse ribs and pat dry with paper towels.

Apply binder and rub

Brush both sides of the ribs with the mustard to act as a binder. In a small bowl combine 1 tbs kosher salt, 1 tsp coarse black pepper, 1 tbs paprika, 1 tbs brown sugar, 1 tsp garlic powder, and 1 tsp onion powder. Evenly rub the spice mix over both sides of the ribs.

Set up smoker and add wood

Prepare smoker for indirect low-and-slow cooking at 225°F (107°C). Add 2 cups of soaked (if using chips) or dry wood chunks (hickory, apple, or oak) to the firebox or charcoal. Allow smoke to build a steady thin blue smoke before placing ribs in.

Smoke ribs

Place the ribs bone-side down on the smoker grate. Smoke at 225°F for approximately 2.5 to 3 hours, maintaining steady temperature. Every 30–45 minutes beginning after the first hour, spritz the ribs lightly with a 50/50 mixture of apple juice and water (or apple juice with 2 tbs apple cider vinegar) to maintain moisture.

Wrap (Texas crutch) for tenderness

After 2.5–3 hours when the ribs have a nice bark and mahogany color, place each rack on a double layer of heavy-duty aluminum foil. Add 2 tbs unsalted butter and 1/4 cup apple juice onto the meat side, then wrap tightly to seal. Return wrapped ribs to the smoker and continue cooking for another 60–90 minutes until tender (internal temp ~200°F or probe slide with slight resistance).

Unwrap and glaze

Carefully unwrap ribs and discard foil juices or reduce them for another use. Mix 3 tbs prepared barbecue sauce, 1 tbs honey (or molasses), and 1 tbs apple cider vinegar. Brush a generous coat of the glaze on both sides of the ribs. Place unwrapped ribs back on the smoker for 15–30 minutes to set the glaze and develop a tacky finish. If you prefer a thicker glaze, repeat brushing and smoking once more.

Prepare and bake potato (oven method)

While the ribs smoke (or timed to finish near the ribs), preheat oven to 400°F (200°C). Scrub the russet potato, pat dry, rub with 1 tsp olive oil and sprinkle 1/2 tsp kosher salt over the skin. Pierce the potato 6–8 times with a fork. Place directly on oven rack or on a baking sheet and bake for 45–60 minutes until tender when pierced with a knife. If using microwave to speed up: microwave on high 5–7 minutes, then finish in 400°F oven for 10–15 minutes to crisp the skin.

Finish and dress

When potato is done, make a lengthwise slit and fluff the inside with a fork. Top with 1 tbs butter, 1 tbs sour cream, and 1 tsp chopped chives (optional). Season with a pinch of salt and pepper to taste.

Cut the half rack into 2–3 rib portions. Place the ribs on a plate alongside the baked potato. Spoon any extra glaze over the ribs. Serve hot with extra barbecue sauce on the side and optional pickles or coleslaw.