Fall Off The Bone BBQ Ribs

A smoky-sweet spice rub creates a caramelized crust that gives way to impossibly tender meat that literally falls from the bone. The blend of paprika, garlic, and just enough cayenne delivers layers of flavor without overpowering heat, while brown sugar adds a subtle sweetness. Perfect for weekend cookouts and impressing guests who expect competition-quality results.

Ingredients

2/3 cup brown sugar

1/2 cup paprika

1/3 cup garlic powder

2 tbsp onion powder

2 tbsp chili powder

1 tbsp cayenne pepper

1 tbsp ground black pepper

1 tbsp ground white pepper

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

4 racks baby back ribs

1/2 cup apple juice

1/2 cup white grape juice

Honey, as needed

BBQ sauce, as needed

Instructions

Make the rub: In a medium bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne, black pepper, white pepper, oregano, and cumin.

Season both sides of each rack of ribs liberally with the rub.

Preheat your smoker or grill to 275°F with the lid closed for 15 minutes.

Place the ribs bone-side down directly on the grill grates. Close the lid and cook for 45 minutes.

Meanwhile, combine the apple juice and grape juice in a spouted liquid measuring cup.

Remove the ribs from the grill and place bone-side down on a large sheet of heavy-duty aluminum foil or in a large disposable foil pan. Pour the juice mixture over the ribs.

Drizzle a generous amount of honey over each rack. Wrap the ribs tightly in the foil.

Return the wrapped ribs to the grill, close the lid, and cook for 1 hour for fall-off-the-bone ribs.

Unwrap the ribs from the foil and place directly on the grill grates. Increase the temperature to 350°F, close the lid, and cook for 30 minutes more.

Generously brush the ribs with BBQ sauce, then cook for 5 minutes more until the sauce has set.

Transfer the ribs to a cutting board. Cut between the bones into individual ribs and serve.