One of the most anticipated openings in Vegas this year has to be the new Circa Resort & Casino downtown, from the owners of The D and the Golden Gate. It’s scheduled to open later in the year. And just one of the new restaurants opening at Circa will be Project BBQ, a fun concept that incorporates a food truck opening to Fremont Street. To help celebrate National Barbecue Month (May) and National Barbecue Day (May 16, but also celebrated on July 4), chef Rex Bernales, the chef/partner at Project BBQ (pictured above), is sharing his recipe for a beautiful rack of smoked ribs. Enjoy!


Rack of ribs

½ cup of yellow mustard

salt and pepper mix

apple juice in spray bottle

1 cup of barbecue sauce


1. Make sure ribs are dry. Use a clean paper towel to pat it down and peel away membrane from the back of the rib.

2. Using a brush, evenly apply yellow mustard on both sides of the rib, along with the salt and pepper rub, and let sit for 25 minutes or up to 4 hours in the fridge.

3. When ready to cook, make sure smoker is nice and hot—at least 225 degrees.

4. Place ribs bone side down on the grill. After 1 hour, take the apple juice spray bottle and spray the ribs. Continue this step every 45 minutes.

5. Over about 4 to 4 ½ hours, check internal temperature of the rib. Once it’s at least 201 degrees, ribs are done. If not, let it go for another 30 minutes.

6. Once the ribs are done, take the barbecue sauce and brush the rib on both sides until it is coated well. Let the sauce set for at least 10 minutes. Once the sauce is set, take the ribs off the grill and let it rest for at least 10 minutes. Slice in between the bones and serve with side of barbecue sauce.

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