Tender and juicy baby back ribs or pork ribs that are falling off the bones make for an impressive and fancy meal. Since a rack of ribs contains lean meat, it has to be done to perfection, or it could turn out dry. Slow cooking the ribs over indirect heat is the key to making deliciously moist ribs.
Step 1
Use a table knife to break the membrane and then use your fingers to remove it. This will help the ribs become more flavorful.
Step 2
Rub mustard all over the ribs using your hands or a spoon. This helps tenderize the ribs more efficiently. Set the ribs aside and let the mustard absorb into the meat for at least four hours.
Step 3
In a bowl, mix the onion powder, paprika, garlic powder, chili powder, kosher salt, roasted cumin powder, dark brown sugar, salt and pepper. Apply this to the ribs and let them marinate overnight.
Step 4
Preheat the smoker to 200 degrees Fahrenheit. Place a pan of water in the smoker. Place the ribs on a shelf above the water. As more heat is released, the water evaporates and the ribs become tender. Cook the ribs for at least three hours. If you want your ribs well done, cook them for as much as an additional 20 minutes.
Step 5
Remove the rack from the smoker and spray it with a mixture of three parts apple juice and one part vegetable oil. Wrap the rack in a sheet of aluminum foil. Cook the ribs for another two hours in the smoker.
Step 6
Remove the ribs and apply barbecue sauce over them. Return the rack to the smoker and cook for another hour.
Step 7
Serve with your choice of potatoes or steamed vegetables.
Things You'll Need
- 1 rack of baby back ribs
- Table knife
- Mustard
- 1/2 cup onion powder
- 1/4 cup paprika
- 1/2 cup garlic powder
- 2 tbsp. chili powder
- 1/4 cup kosher salt
- 1 tbsp. roasted cumin powder
- 1/4 cup dark brown sugar
- 1 tbsp. salt
- 1 tbsp. black pepper
- Smoker
- Pan
- Water
- Spray bottle
- Apple Juice
- Vegetable oil
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