BBQ Ribs

Instructions

1. Prepare the ribs
   Remove the membrane from the back of each rack of ribs by sliding a butter knife under the membrane and pulling it off with a paper towel. Trim any excess fat. Rinse ribs and pat dry with paper towels.
2. Make the dry rub
   In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until well combined. This is your dry rub.
3. Season the ribs
   Generously apply the dry rub on both sides of the ribs, massaging it into the meat. For best results, wrap the seasoned ribs in plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to penetrate the meat.
4. Preheat and prepare
   Preheat your grill or smoker to 225°F (107°C) for indirect cooking. If using a charcoal grill, place hot coals on one side and leave the other side empty. If using a gas grill, turn on only one side. Add wood chips for smoking if desired (hickory, apple, or cherry wood work well).
5. Slow cook the ribs
   Place the ribs bone-side down on the cooler side of the grill. Close the lid and cook for about 3 hours, spritzing with apple juice every 45 minutes to keep the ribs moist. The ribs are ready for the next step when the meat has shrunk back from the ends of the bones by about 1/4 inch.
6. Prepare and apply the sauce
   In a bowl, combine barbecue sauce with apple cider vinegar and honey or maple syrup. Brush this mixture generously on both sides of the ribs. Wrap each rack tightly in aluminum foil and return to the grill for an additional 30 minutes.
7. Caramelize the sauce
   Unwrap the ribs and place them back on the grill, sauce side up. Increase the grill temperature to 375°F (190°C). Brush on another layer of sauce and cook for 15 minutes uncovered, until the sauce caramelizes and becomes sticky.
8. Rest and serve
   Remove the ribs from the grill and let rest for 10-15 minutes. Cut between the bones to separate into individual ribs. Serve with additional barbecue sauce on the side and plenty of napkins.