Ribulous Maximus
Individually Smoked Baby Back Ribs with a Spicy Carolina Vinegar Mop
3 hours 30 minutes
Serves 4
DinnerAmerican
Herb's take
This dish takes you deep into Southern barbecue country, where smoke is a seasoning and tangy vinegar sauce makes ribs sing. You'll get hands-on with the traditional mop technique and learn the science behind smoke penetration, all while prepping ribs for a finger-licking finish.
Equipment needed
- Smoker
- Grill
- Small saucepan
- Aluminum foil
- Basting brush
Ingredients
Yield
4
Instructions
- 01Preheat your smoker to 250°F using a combination of hickory and fruit wood chips for a balanced smoky flavor.
- 02Pat the rack of baby back ribs dry with paper towels and remove the silverskin membrane from the bone side if not already done.
- 03Rub the ribs all over with yellow mustard to create a tacky surface.
- 04In a small bowl, mix together the dark brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Sprinkle the rub generously on all sides of the ribs, pressing it in gently so it adheres.
- 05Let the ribs sit at room temperature for 30 minutes while you prep the mop sauce and your smoker comes to temp.
- 06Meanwhile, in a small saucepan, combine apple cider vinegar, water, hot sauce, honey, and melted butter. Bring to a simmer over medium heat, stirring to dissolve the honey, then reduce heat to low and keep warm.
- 07Place the ribs bone side down in the smoker. Smoke uncovered for 2 hours, mopping lightly with the vinegar sauce every 30 minutes.
- 08After 2 hours, remove the ribs and wrap tightly in foil. Add a small drizzle (about 2 tbsp) of the mop sauce inside the foil before sealing.
- 09Return the foiled ribs to the smoker and cook for another 1 hour. This steams and tenderizes the meat for that classic Southern pull.
- 10Remove the ribs from the foil, slice between the bones into individual ribs, and brush generously with mop sauce.
- 11Finish the ribs on a hot grill (medium-high heat) for 5–8 minutes, turning and basting twice, until nicely charred and lacquered.
- 12Serve the ribs hot, with any remaining mop sauce on the side. Season with additional salt and black pepper to taste if desired.
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