Entrée: United States – Barbecue Ribs

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs 45 min

Additional 45 min

Total 4 hrs 40 min

Ingredients

2 racks baby back pork ribs (about 4–5 lb / 1.8–2.3 kg total)
2 tbsp (30 ml) yellow mustard or neutral oil, for binder
Wood chunks or chips for smoking (apple, cherry, or hickory), optional
Heavy-duty aluminum foil or unlined butcher paper
For the dry rub:
3 tbsp packed light brown sugar
2 tbsp kosher salt
1 tbsp freshly ground black pepper
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
1 tsp mustard powder
1 tsp ground cumin
1 / 4–1 / 2 tsp cayenne pepper
For the spritz (optional):
1 / 2 cup (120 ml) apple juice
2 tbsp (30 ml) apple cider vinegar
For the wrap:
4 tbsp unsalted butter, cut in pats
2 tbsp honey
2 tbsp light brown sugar
1 / 4 cup (60 ml) apple juice or apple cider
For the BBQ sauce:
1 cup (240 ml) ketchup
1 / 3 cup packed light brown sugar
1 / 4 cup (60 ml) apple cider vinegar
2 tbsp (30 ml) molasses
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) Dijon mustard
1 tsp smoked paprika
1 / 2 tsp garlic powder
1 / 2 tsp onion powder
1 / 2 tsp freshly ground black pepper
1 / 4 tsp kosher salt
1 / 4 tsp liquid smoke, optional (use if cooking in oven only)

Instructions

Prep the ribs: Pat ribs dry. On the bone side, slide a butter knife under the thin membrane at a rib bone, then grip with a paper towel and pull to remove. Trim any excess surface fat or ragged edges.
Make the dry rub: In a bowl, mix the brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, mustard powder, cumin, and cayenne until evenly combined.
Season: Lightly coat ribs on all sides with mustard (or oil). Generously apply the dry rub to both sides, pressing to adhere. Let stand at room temperature 30–60 minutes, or refrigerate up to 12 hours (bring to room temp 30 minutes before cooking).
Spritz and sauce prep: Combine the spritz apple juice and vinegar in a spray bottle (optional). For the sauce, whisk together ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire, Dijon, smoked paprika, garlic powder, onion powder, pepper, salt, and liquid smoke (if using). Simmer over low heat 8–10 minutes, stirring, until glossy and slightly thick. Cool; reserve about 1 cup for serving and the rest for glazing.
Preheat smoker/grill (primary method): Set up for indirect cooking at 275°F/135°C. Add a couple of wood chunks (apple, cherry, or hickory). Stabilize temperature before adding ribs.
Smoke, phase 1 (build color): Place ribs bone-side down over indirect heat. Close the lid and cook 2–2 1/2 hours until the surface is a deep mahogany and the rub has set (it won’t smear when touched). Spritz lightly every 45–60 minutes if using.
Wrap (braise to tender): Lay out a double layer of heavy-duty foil (or butcher paper) for each rack. On the foil, scatter butter pats, honey, and brown sugar; splash the apple juice. Set the rack meat-side down on the mixture and wrap tightly to seal. Return to the cooker, still at 275°F/135°C, and cook 1–1 1/2 hours until the ribs are very tender; an instant-read probe should slide in with little resistance and internal temp in meaty spots is about 198–203°F/92–95°C.
Glaze and set: Carefully unwrap and discard the liquid. Return ribs to the cooker meat-side up. Brush with a thin, even coat of BBQ sauce. Cook unwrapped 15–30 minutes more to set the glaze until tacky and lightly caramelized (avoid burning).
Rest and slice: Transfer ribs to a board, tent loosely with foil, and rest 10–15 minutes. Slice between the bones, brush with a little more warm sauce if desired, and serve with extra sauce on the side.
Oven alternative (no smoker): Preheat oven to 300°F/150°C. Place seasoned ribs on a rack set over a foil-lined sheet pan; add 1/4 cup water to the pan and cover tightly with foil. Bake 2 hours. Uncover, drain any liquid, brush with sauce, and return to oven uncovered 30–45 minutes, basting once, until tender (190–200°F/88–93°C) and edges caramelize. For extra char, broil 2–3 minutes, watching closely.