Ingredients:

  • 2 racks baby back ribs (about 2-2.5 pounds / 900g-1.1kg each), membrane removed
  • 2 tablespoons yellow mustard (29.6ml)
  • 2 tablespoons paprika (28g)
  • 2 tablespoons brown sugar, packed (36g)
  • 1 tablespoon kosher salt (17g)
  • 1 tablespoon garlic powder (14g)
  • 1 tablespoon onion powder (14g)
  • 1 teaspoon black pepper (5g)
  • 1 teaspoon chili powder (5g)
  • ½ teaspoon cayenne pepper (2.5g) (optional, for heat)
  • 1 cup ketchup (240ml)
  • ½ cup apple cider vinegar (120ml)
  • ¼ cup brown sugar, packed (45g)
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 teaspoon smoked paprika (5g)
  • ½ teaspoon garlic powder (2.5g)
  • ¼ teaspoon cayenne pepper (1.25g) (optional, for heat)

Instructions:

  1. Remove the membrane from the back of the ribs.
  2. Slather the ribs with yellow mustard. Combine all dry rub ingredients in a bowl. Generously rub the mixture all over the ribs, ensuring they are fully coated. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  3. Whisk together all BBQ sauce ingredients in a saucepan. Simmer over medium-low heat for 15-20 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
  4. Set up your grill for indirect heat. If using wood chips, soak them in water for 30 minutes, then place them in a smoker box or foil pouch on the grill grates near the heat source.
  5. Place the ribs, bone-side down, on the indirect heat side of the grill. Close the lid and cook for 2 hours, maintaining a grill temperature of 250-275°F (121-135°C).
  6. Remove the ribs from the grill and place them on a large sheet of aluminum foil. Add a splash of apple juice or beer to the foil (about ¼ cup/60ml). Wrap the ribs tightly in the foil. Return the wrapped ribs to the grill and cook for another 1-1.5 hours.
  7. Remove the wrapped ribs from the grill. Carefully unwrap them. Brush the ribs generously with the BBQ sauce. Return the ribs to the grill (bone-side down, unwrapped) and cook for 15-20 minutes, or until the sauce is caramelized and sticky. Be careful not to burn the sauce.
  8. Remove the ribs from the grill and let them rest for 10-15 minutes before slicing and serving.