Ingredients:

  • 3-4 pounds (1.4-1.8 kg) Baby Back Ribs or Spare Ribs, membrane removed
  • 2 tablespoons (30 ml) Kosher Salt
  • 2 tablespoons (30 ml) Coarse Black Pepper
  • 1 tablespoon (15 ml) Granulated Garlic
  • 1 tablespoon (15 ml) Smoked Paprika
  • 1 teaspoon (5 ml) Onion Powder
  • 1/2 teaspoon (2.5 ml) Cayenne Pepper (optional, for a little kick)
  • 1 cup (240 ml) Ketchup
  • 1/2 cup (120 ml) Apple Cider Vinegar
  • 1/4 cup (60 ml) Brown Sugar, packed
  • 2 tablespoons (30 ml) Worcestershire Sauce
  • 1 tablespoon (15 ml) Yellow Mustard
  • 1 teaspoon (5 ml) Smoked Paprika
  • 1/2 teaspoon (2.5 ml) Garlic Powder
  • 1/4 teaspoon (1.25 ml) Cayenne Pepper (optional)

Instructions:

  1. Trim excess fat from the ribs. Remove the membrane from the back of the ribs (a teaspoon and paper towel usually does the trick).
  2. Combine all dry rub ingredients in a bowl. Generously coat both sides of the ribs with the dry rub. Wrap in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This dry-brining step is crucial for flavor!
  3. If using a smoker, preheat to 225°F (107°C). If using a charcoal grill, set up for indirect cooking with a water pan to maintain moisture. If using a gas grill, only light burners on one side, leaving the other side for indirect cooking. Add soaked wood chips to the smoker box or directly to the charcoal (if using).
  4. Place the ribs on the smoker/grill, bone-side down. Maintain a consistent temperature of 225°F (107°C). Smoke for 2-3 hours, spritzing with apple juice or water every hour to keep them moist.
  5. After 2-3 hours, remove the ribs from the smoker/grill. Wrap them tightly in aluminum foil or butcher paper with a splash of apple juice or beer. This helps to tenderize the ribs and prevent them from drying out. Return to the smoker/grill and continue cooking for another 1-2 hours.
  6. After the crutch stage, remove the ribs from the foil/paper. Check for doneness. The ribs are done when the meat pulls back from the bones about ½ inch, and a toothpick or probe inserted between the bones meets little resistance. The internal temperature should be around 203°F (95°C), but doneness is more about feel than temperature.
  7. If using BBQ sauce, brush the ribs with sauce during the last 30 minutes of cooking. This allows the sauce to caramelize without burning.
  8. Remove the ribs from the smoker/grill and let them rest for 15-20 minutes before slicing and serving. This allows the juices to redistribute, resulting in even more tender and flavorful ribs.