Ingredients:

  • 2 racks (approx. 4 lbs) Baby Back Ribs or St. Louis Style Spare Ribs
  • 2 tbsp French's Yellow Mustard
  • 1/4 cup C&H Dark Brown Sugar, packed
  • 2 tbsp Smoked Paprika
  • 1 tbsp Diamond Crystal Kosher Salt
  • 1 tbsp Coarse Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper
  • 1/2 cup Bragg Apple Cider Vinegar
  • 1 cup Sweet Baby Ray's BBQ Sauce

Instructions:

  1. Remove the silverskin membrane from the bone side of the ribs by sliding a butter knife under the skin over a middle bone, then pulling it off with a paper towel for grip.
  2. Pat the ribs dry. Apply 1 tbsp of yellow mustard over each rack as a binder, then coat the racks generously on all sides with the dry rub mixture (sugar, paprika, salt, pepper, garlic, onion, and cayenne).
  3. Set up your grill for two-zone cooking. For charcoal, pile coals on one side; for gas, leave the center burner off. Pre-heat until the ambient temperature reaches a steady 250°F (121°C).
  4. Place the ribs on the indirect heat side of the grill. Close the lid and maintain temperature between 250°F and 275°F.
  5. Every 45 minutes, spritz the ribs with apple cider vinegar using a spray bottle to maintain moisture and build the bark.
  6. Once the bark is set (around 3 hours), use the 'Texas Crutch' technique: wrap each rack tightly in heavy-duty aluminum foil with a splash of apple cider vinegar. Return to the indirect side of the grill for 1 hour 30 mins to braise until the meat has pulled back about half an inch from the bone ends.
  7. Carefully remove the ribs from the foil. Brush generously with BBQ sauce and grill for an additional 20-30 minutes until the glaze is tacky and mahogany-colored.
  8. Rest the ribs for 10-15 minutes before slicing between the bones to serve.