Ingredients:

  • 3-4 lbs (1.4-1.8 kg) Baby Back Ribs or Spare Ribs (membrane removed)
  • 2 tablespoons (30 ml) Kosher Salt (or 1 tbsp fine sea salt)
  • 1 tablespoon (15 ml) freshly ground Black Pepper
  • 1 tablespoon (15 ml) Garlic Powder
  • 1 tablespoon (15 ml) Onion Powder
  • 1 tablespoon (15 ml) Smoked Paprika
  • 1 teaspoon (5 ml) Cayenne Pepper (optional, for heat)
  • Wood Chips for smoking (e.g., hickory, apple, mesquite) – about 2-3 cups
  • 1 cup (240 ml) Apple Juice (for spritzing)
  • 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) Hot Sauce (optional)

Instructions:

  1. Remove the membrane from the back of the ribs. Pat the ribs dry.
  2. Combine salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Generously rub the spice mixture all over the ribs. Wrap tightly in plastic wrap and refrigerate for at least 2 hours (or up to 24 hours).
  3. Soak wood chips in water for at least 30 minutes. Preheat your smoker or grill to 225°F (107°C). If using a gas grill, create an indirect heat zone by turning off one or more burners. Place soaked wood chips in a smoker box or foil pouch over the heat source.
  4. Place the ribs on the smoker/grill, bone-side down. Smoke for 3 hours, maintaining a consistent temperature of 225°F (107°C). Spritz the ribs with apple juice every hour to keep them moist.
  5. Remove the ribs from the smoker/grill. Place each rack of ribs on a large sheet of aluminum foil. Wrap the ribs tightly in foil, sealing all edges.
  6. Return the wrapped ribs to the smoker/grill. Continue cooking for 2 hours.
  7. Remove the wrapped ribs from the smoker/grill. Carefully unwrap the ribs. They should be very tender and the meat should easily pull away from the bone.
  8. While the ribs are braising, combine all BBQ sauce ingredients in a saucepan. Simmer over low heat for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
  9. Brush the ribs with BBQ sauce on both sides. Return the ribs to the smoker/grill, unwrapped, for 30-60 minutes, or until the sauce is caramelized and sticky. Baste with sauce every 15 minutes.
  10. Remove the ribs from the smoker/grill. Let rest for 10-15 minutes before cutting and serving.