Start by removing the membrane from the back of the ribs. This helps the seasoning penetrate the meat and ensures tender ribs.
Rub the ribs with a mixture of yellow mustard and apple cider vinegar. This acts as a binding agent for the dry rub and adds a tangy flavor.
Apply the Dry Rub:
In a small bowl, combine all the dry rub ingredients.
Generously coat both sides of the ribs with the dry rub, pressing it into the meat to ensure it sticks well.
Marinate:
Cover the ribs with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to penetrate the meat thoroughly.
Preheat the Grill:
Set up your grill for indirect cooking. For a charcoal grill, arrange the coals on one side. For a gas grill, turn on only one side of the burners.
Preheat the grill to 225-250°F (107-121°C). Add some soaked wood chips (hickory or applewood work great) to the coals or a smoker box for extra smoky flavor.
Cook the Ribs:
Place the ribs on the grill over indirect heat, bone side down. Close the lid and cook for about 2.5 to 3 hours.
Every hour, spritz the ribs with a mixture of apple cider vinegar and water to keep them moist.
Prepare the BBQ Sauce:
While the ribs are cooking, combine all the BBQ sauce ingredients in a saucepa
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally, until it thickens.
Glaze the Ribs:
After 2.5 to 3 hours, when the ribs are tender and the meat starts pulling away from the bones, brush them with the BBQ sauce.
Continue cooking for another 30 minutes, basting with more sauce every 10 minutes.
Rest and Serve:
Remove the ribs from the grill and let them rest for about 10 minutes.
Cut between the bones to separate the ribs and serve with extra BBQ sauce on the side.
Notes
Tips for Perfect Ribs
Low and Slow: Cooking the ribs at a low temperature for a long time ensures they are tender and juicy.
Moisture: Keep the ribs moist by spritzing them with apple cider vinegar and water during cooking.
Flavor: Letting the ribs marinate with the dry rub overnight enhances the flavor.