Pitmaster's Pride Baby Back Ribs

Remove the ribs from their packaging and pat dry with paper towels. Flip the racks bone-side up. Using a butter knife or the tip of a paper towel, grip the thin silvery membrane at one corner of the rack and peel it off in one piece. Removing this membrane is essential — it turns rubbery and chewy when cooked and prevents the rub from penetrating the meat.

In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, chili powder, cumin, cayenne pepper, and dry mustard. Mix thoroughly.

Season the ribs generously on both sides with the dry rub, pressing it firmly into the meat. For deeper flavor, wrap the rubbed ribs tightly in plastic wrap and refrigerate for at least 2 hours or overnight. If you are short on time, proceed directly to cooking.

Preheat the oven to 275 degrees Fahrenheit. Tear off two large sheets of heavy-duty aluminum foil, each long enough to completely wrap one rack of ribs.

Place each rack of ribs meat-side down on a sheet of foil. Pour 1/4 cup of apple juice over each rack. Wrap the foil tightly around the ribs, crimping the edges to create a sealed packet. This creates a steaming environment that braises the meat until it is spoon-tender.

Place the foil packets bone-side down on a rimmed baking sheet. Bake for 2.5 hours undisturbed. Do not open the packets during this time.

While the ribs are baking, prepare the glaze. In a small saucepan over medium heat, combine the BBQ sauce, apple cider vinegar, honey, and butter. Stir until the butter melts and everything is well combined. Simmer gently for 5 minutes, then remove from heat and set aside.

After 2.5 hours, carefully open the foil packets — the steam will be extremely hot. The meat should have pulled back from the ends of the bones by about a quarter inch, and the ribs should flex easily when you lift one end of the rack with tongs.

Turn the oven to broil and position a rack about 6 inches from the heating element. Place the unwrapped ribs meat-side up on the baking sheet.

Brush a generous layer of the BBQ glaze over the top of each rack. Broil for 3 to 4 minutes, watching carefully, until the glaze begins to bubble and caramelize. Remove, brush on a second coat of glaze, and broil for another 2 to 3 minutes. The goal is a sticky, slightly charred lacquer — not burnt sugar.

Remove the ribs from the oven and let them rest for 5 minutes. Slice between the bones into individual ribs and pile them high on a platter. Serve the remaining warmed glaze on the side for dipping.