Ingredients:

  • 2 full racks (approx. 1.8 kg / 4 lbs total) Pork Spare Ribs (St. Louis Cut preferred)
  • 1/4 cup (50 g) packed Light Brown Sugar
  • 2 Tbsp (30 ml) Smoked Paprika
  • 1 Tbsp (15 ml) Kosher Salt
  • 1 Tbsp (15 ml) freshly ground Black Pepper
  • 1 tsp (5 ml) Garlic Powder
  • 1 tsp (5 ml) Onion Powder
  • 1/2 tsp (2.5 ml) Cayenne Pepper (optional)
  • 1/2 cup (120 ml) Apple Cider Vinegar
  • 1/2 cup (120 ml) Water or Apple Juice
  • 4 Tbsp (55 g) Unsalted Butter (cut into 8 small pads)
  • 5 cups (360 ml) Your favourite high-quality BBQ Sauce
  • 2 Tbsp (30 ml) Honey or Maple Syrup (Optional)

Instructions:

  1. Remove the Membrane: Flip the ribs bone-side up. Using a paper towel for grip or a sharp knife, carefully pry up the thin, silver-skin membrane (silver skin) from a corner. Pull it firmly across the rack until it is completely removed. Trim away any large pockets of hard fat or ragged edges.
  2. Mix and Apply the Rub: Combine all ingredients for the Dry Rub (sugar through cayenne pepper) in a small bowl. Generously coat both sides of the ribs with the rub, massaging it gently into the meat. Allow the seasoned ribs to sit at room temperature for 30 minutes while preparing the grill.
  3. Set Up the Grill: Set your gas grill for indirect heat by turning on only the burners furthest away from where the ribs will sit (typically the outer burners on low setting).
  4. Target Temperature: Close the lid and preheat the grill until the ambient temperature inside is consistently between 110°C and 120°C (225°F and 250°F). Use a reliable probe thermometer to verify.
  5. Cook (Phase 1 - Smoke): Place the ribs, bone-side down, on the cool side of the grill (over the unlit burners). Close the lid and cook for 2 hours, maintaining the low temperature. Spritz the ribs every 30 minutes with the apple cider vinegar/water mixture to keep them moist.
  6. Prepare the Wrap: Lay out a large double-layer of heavy-duty aluminium foil. Place one rib rack, meat-side down, in the centre of the foil. Drizzle 2 Tbsp of apple cider vinegar (or juice) onto the foil packet. Place 4 small pads of unsalted butter evenly across the bones.
  7. Return to Grill (Phase 2 - Steam): Seal the foil tightly around the ribs to create a sealed packet. Place the sealed packets back on the indirect heat zone and cook for another 1 hour 15 minutes.
  8. Check Doneness: Carefully unwrap one rack slightly. Perform the Bend Test: If the rack bends significantly and the meat begins to crack on the surface when picked up in the middle with tongs, they are ready. If not, cook for 15 minutes more.
  9. Glaze and Finish (Phase 3): Gently warm the BBQ sauce and honey/syrup in a saucepan until smooth. Carefully remove the ribs from the foil (discarding the liquid) and place them back onto the indirect heat zone, meat-side up.
  10. Finish Cooking: Brush the first generous layer of BBQ glaze onto the ribs. Cook the glazed ribs for 15–20 minutes on indirect heat, or until the glaze has set and become slightly tacky. Avoid applying the glaze too early to prevent burning.
  11. Rest and Serve: Remove the ribs from the grill and let them rest on a cutting board, loosely tented with foil, for 10 minutes before slicing between the bones.