Preparation:
- Prep the Ribs: Remove the membrane from the back of the ribs by sliding a butter knife under the membrane and lifting it off. This allows the smoke and seasoning to better penetrate the meat.
- Apply Mustard: Lightly coat the ribs with yellow mustard. This acts as a binder for the rub and adds a slight tanginess.
- Mix the Rub: In a bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, ground black pepper, kosher salt, and cayenne pepper (if using). Mix well.
- Season the Ribs: Generously apply the rub to both sides of the ribs, pressing it into the meat.
- Set Up Your Smoker: Preheat your smoker to 225°F (107°C). If using a grill, set it up for indirect smoking. Add your choice of wood chips or chunks to the smoker.
- Smoke the Ribs: Place the ribs in the smoker, meat side up. Smoke for 3 hours, maintaining a temperature between 225°F and 250°F (107°C-121°C).
- Wrap the Ribs: After 3 hours, remove the ribs from the smoker. Lay out a large piece of aluminum foil and place the ribs on top. Mix the apple cider vinegar and Worcestershire sauce, then lightly spray or brush the mixture onto the ribs. Wrap the ribs tightly in the foil, ensuring no steam can escape. Return the wrapped ribs to the smoker and cook for another 2 hours.
- Unwrap and Glaze: Carefully unwrap the ribs (watch out for steam). Apply a layer of your favorite BBQ sauce to the ribs and return them to the smoker, unwrapped, for a final hour of cooking. This will allow the sauce to caramelize and the ribs to develop a beautiful glaze.
- Check for Doneness: After the final hour, check the ribs for doneness. The meat should be tender and pull away from the bone easily. The internal temperature should be around 195°F to 203°F (90°C-95°C).
- Rest and Serve: Remove the ribs from the smoker and let them rest for about 10 minutes. This allows the juices to redistribute throughout the meat. Slice between the bones and serve with additional BBQ sauce on the side if desired.
Tips:
- For extra flavor, consider using a mix of different wood types.
- Keep the smoker closed as much as possible to maintain a consistent temperature.
- Spritzing the ribs with apple juice during the smoking process can help keep them moist.
- If you prefer a less sweet rub, you can reduce the amount of brown sugar.
Pairing Suggestions: Serve your smoked BBQ ribs with classic sides like coleslaw, baked beans, cornbread, and a cold beer for a true barbecue feast.
Enjoy your delicious, smoky, and tender BBQ ribs!
