How to make it
7 steps. Take it one step at a time.
Preheat your oven or smoker
Preheat your oven or smoker to 275°F (135°C).
Prepare the ribs
Prepare the ribs by removing the thin membrane (silverskin) from the bone side of the racks. Use a paper towel to grip and pull it away.
Combine the brown sugar, smoked paprika, garlic powder, onion powder, salt
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the dry rub.
Generously coat both sides of the ribs
Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
Place the ribs on a foil-lined baking sheet or directly
Place the ribs on a foil-lined baking sheet or directly on the smoker grate. Bake or smoke for 3 hours. If using an oven, you can wrap them tightly in foil with a splash of apple juice after the first hour to speed up tenderness.
3 hrBrush the ribs generously
After 3 hours, brush the ribs generously with barbecue sauce. Return to the heat for another 30 minutes until the sauce is bubbly and caramelized.
30 minRemove the ribs from the heat and let them rest
Remove the ribs from the heat and let them rest for 10 minutes before slicing between the bones.
10 min
A little kitchen wisdom
Removing the silverskin membrane from the back of the ribs is crucial for tenderness. If you prefer a stickier finish, apply a second layer of sauce and broil for 2-3 minutes at the end.
