This recipe calls for one rack of ribs, but the recipe easily scales up. We recommend a half rack of ribs per person. And for this recipe we are using St. Louis cut ribs, but this recipe will also work with spare ribs or baby back ribs.
Ribs + Rub Prep: Before we make the ribs, we will need to make our rub. To make this, combine the salt, pepper, chili powder, onion powder, garlic powder, paprika, and cayenne in a bowl. Mix thoroughly to combine. Any unused rub can be stored in an airtight container.
Use a sharp chef's knife to remove any thin bits of meat that may be hanging off of the rib rack. Then, use a butter knife to remove the thin membrane on the underside of the rack of ribs. A sheet of paper towel will make it easier to pull off the membrane. Repeat this process for each rack of ribs you cook.
Apply a thin coating of the mustard to each rack. This will help your rub to adhere.
Lightly sprinkle the rib rub over each rack of ribs, and gently pat them in to help the rub adhere.
Put the ribs on a cooling rack set over a sheet tray and let them rest, uncovered, in the refrigerator for at least 3 hours. During this time the salt will penetrate the meat, flavoring it, and allowing the rub to better adhere.
Meanwhile, put half of the wood chips in a bowl, cover with water, and let them soak.
Glaze Prep: Cook the apple juice and apple cider vinegar together in a medium size saucepan over medium heat, until reduced by half.
Add the brown sugar and molasses and stir to dissolve.
Let cool and then transfer to a spray bottle for spritzing during the cook.
The Cook: To cook the ribs we’ll be using the Low & Slow Briq, along with two wood chip packets.
To make the packets, tear a square piece of aluminum foil and put half of your wood chips in the center. Form them into a flat rectangle, approximately 4” x 6”. Then do a “business fold” folding the top and bottom pieces over one another in the center, then repeat this fold on the open ends. Flip the packet over and make two 2-inch slits near the center. Repeat this with the soaked wood chips.
Follow the instructions to load and light your Low & Slow Briqs and set to 250°F.
After adding your second Briq and closing the drawer, set your two chip packets over the Briq, then add the heat spreader.
Add the ribs, bone side down, to the grate. (If you’re cooking more than two racks of ribs, use a rib stand to orient the ribs vertically, which will allow you to cook more at a time.)
Every 30 minutes you’ll want to generously spray the ribs with the apple cider vinegar baste.
After two hours, take the ribs off and wrap them tightly in aluminum foil, then return them to the grill. Keep cooking.
After another two hours, carefully peek into the foil to see if the bones are starting to protrude from the meat. If so, you’re almost there! If they’re not poking out yet, let them keep cooking.
When the ribs start to protrude, remove the foil, return the ribs to the grill, and turn the heat up to 350°F. This final part of the cooking process will allow the “bark” on the ribs to once again become crispy.
Rest + Carve: After that final 30 minutes, transfer the ribs to a cooler and let them rest for a minimum of 1 hour.
To serve, flip them upside down on a cutting board and use the bones to guide your knife. Enjoy!
The recipe will yield just over a cup of rub, but you will only need about 2 tablespoons per rack of ribs.
Tools & Materials Needed:
1 cup fruit wood (apple, cherry, etc.) chips