Ingredients:

  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 rack baby back ribs (about 2-3 pounds)
  • Yellow mustard (approximately 2 tablespoons)
  • 1 cup BBQ sauce
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey

Instructions:

  1. In a small bowl, combine all rub ingredients. Mix well and set aside.
  2. Remove the membrane from the back of the ribs. Trim off any excess fat.
  3. Slather the ribs with a thin layer of yellow mustard. Generously coat the ribs with the prepared rub, pressing it into the meat.
  4. Wrap tightly in plastic wrap or place in a ziplock bag and refrigerate for at least 2 hours, or preferably overnight.
  5. Preheat your gas grill to medium-low heat (about 250-275°F). Use indirect heat by only turning on one or two burners.
  6. Place a foil pan filled with water on the lit burner(s) to help maintain moisture.
  7. Place the ribs on the unlit side of the grill, bone-side down. Close the lid and cook for 2-3 hours, maintaining consistent temperature.
  8. Check the water pan periodically and add water as needed to prevent it from drying out.
  9. After 2-3 hours, remove the ribs from the grill. Place them on a large sheet of foil. Pour a little apple juice or beer over the ribs (about 1/4 cup). Wrap the foil tightly around the ribs.
  10. Return the wrapped ribs to the grill (unlit side) and cook for another 1-1.5 hours, or until tender.
  11. While the ribs are cooking in foil, whisk together the BBQ sauce, apple cider vinegar, and honey in a small bowl.
  12. Remove the ribs from the foil. Brush generously with the BBQ basting sauce.
  13. Return the ribs to the grill (unlit side or very low direct heat) and cook for another 15-20 minutes, allowing the sauce to caramelize and the ribs to slightly firm up. Watch carefully to prevent burning.
  14. Remove the ribs from the grill and let them rest for 10 minutes before slicing and serving.