Ingredients:

  • 2 Racks (approx. 1.8–2 kg total / 4–4.5 lbs) Baby Back Ribs (Loin Ribs)
  • 2 Tbsp (30 ml) Yellow Mustard (as a binder, optional)
  • ½ cup (120 g) Dark Brown Sugar (packed)
  • ¼ cup (60 g) Granulated White Sugar
  • ¼ cup (60 g) Smoked Paprika (or regular Paprika)
  • 2 Tbsp (30 g) Coarse Salt (Kosher or Sea Salt)
  • 1 Tbsp (15 g) Freshly Cracked Black Pepper
  • 1 Tbsp (15 g) Garlic Powder
  • 1 Tbsp (15 g) Onion Powder
  • 1 tsp (5 g) Cayenne Pepper (adjust to heat preference)
  • 1 tsp (5 g) Dried Thyme
  • 1 cup (240 ml) Apple Cider Vinegar
  • ½ cup (120 ml) Apple Juice (Unsweetened)
  • 1 Tbsp (15 g) Rub Mix (reserved from above)
  • 1½ cups (360 ml) Your Favourite BBQ Sauce
  • ¼ cup (60 ml) Honey or Maple Syrup

Instructions:

  1. Prep the Ribs: Remove the tough silver membrane from the back of each rack using a paper towel for grip. Trim any excess loose fat or scraggly ends.
  2. Make the Rub: Combine all dry rub ingredients (sugars, paprika, salt, pepper, garlic powder, onion powder, cayenne, thyme) in a bowl and mix thoroughly.
  3. Apply the Rub: Lightly coat the ribs on all sides with a thin layer of mustard (the binder). Liberally and evenly coat the ribs with the dry rub mixture, patting it firmly into the meat.
  4. Dry Cure: Place the rubbed ribs on a wire rack over a baking sheet, cover loosely, and refrigerate for a minimum of 2 hours, or ideally 4 to 12 hours.
  5. Preheat Smoker: Set up your smoker for indirect heat and preheat to a stable temperature of 225°F (107°C). Add your chosen wood chunks/pellets.
  6. Initial Smoke: Place the ribs directly on the smoker grate, bone-side down. Close the lid and maintain the temperature for 2 to 2.5 hours.
  7. Prepare Spritz: Combine the Apple Cider Vinegar, Apple Juice, and reserved rub mix (Mopping Liquid) in a spray bottle.
  8. Spritz: After the initial 90 minutes of smoking, begin spritzing the ribs every 30 minutes with the Mopping Liquid to keep the surface moist and develop the bark.
  9. Prepare the Wrap: Lay out two large sheets of heavy-duty foil for each rack to create a boat-like pouch.
  10. Wrap and Braise: Place the ribs, bone-side up, onto the foil. Pour 2 tablespoons of the liquid mixture beneath the ribs. Seal the foil tightly.
  11. Continue Cooking: Return the wrapped ribs to the smoker. Increase the temperature slightly to 250°F (121°C). Cook for approximately 1.5 to 2 hours.
  12. Test Tenderness: Check the internal temperature. When it reaches 195°F (90°C), the ribs should be highly flexible (the bend test).
  13. Prepare Glaze: Combine the BBQ Sauce and Honey/Maple Syrup for the Finishing Glaze.
  14. Unwrap and Sauce: Carefully remove the ribs from the foil. Return the ribs, meat-side up, to the smoker grate. Brush liberally with the Finishing Glaze mixture.
  15. Set the Glaze: Cook for 30 more minutes at 250°F (121°C), or until the sauce is tacky and set (final internal temperature should be 200°F–205°F).
  16. Rest and Serve: Transfer the ribs to a cutting board, tent loosely with foil, and let rest for 15 minutes before slicing between the bones and serving.