Smoked Ribs: the Best Sticky, Slow-Smoked Method

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.

Make the Rub: Combine all dry rub ingredients (sugars, paprika, salt, pepper, garlic powder, onion powder, cayenne, thyme) in a bowl and mix thoroughly.

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.

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.

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.

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.

Prepare Spritz: Combine the Apple Cider Vinegar, Apple Juice, and reserved rub mix (Mopping Liquid) in a spray bottle.

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.

Prepare the Wrap: Lay out two large sheets of heavy-duty foil for each rack to create a boat-like pouch.

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.

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.

Test Tenderness: Check the internal temperature. When it reaches 195°F (90°C), the ribs should be highly flexible (the bend test).

Prepare Glaze: Combine the BBQ Sauce and Honey/Maple Syrup for the Finishing Glaze.

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.

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).

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.