Smoked ribs are a classic barbecue dish that many people enjoy. The smoky flavor combined with tender, juicy meat is hard to resist. But if you want to take your smoked ribs to the next level, consider adding a glaze. A glaze can add a sticky, shiny coating to your ribs, enhancing their flavor and presentation. In this article, we will discuss how to make a glaze for smoked ribs and when to apply it for the best results.
How to Get Extra-Wide Ribs
Before we dive into the glaze recipe, let's talk about how to achieve extra-wide ribs. Extra-wide ribs are individually cut ribs that have meat wings extending out to their neighbor. To create extra-wide ribs, start by cutting on the inside (the right) of the first bone against the square end of the rack of ribs. Then, skip a whole bone and cut against the next rib on its left edge. Repeat this process down the rack. This cutting technique results in ribs with more meat and a unique appearance.
Don't discard the bones with little meat on them. You can roast them and use them to make delicious pork stock or add them to a pot of beans for extra flavor.
Seasoning the Ribs
Before applying the glaze, it's essential to season the ribs properly. Start by removing the membrane from the back of the ribs. Then, apply a binder to the ribs. You can use a sweet barbecue sauce as a binder, but if your cooker produces a lot of heat on the bottom, consider using mustard to prevent burning. After applying the binder, generously season the ribs with your choice of rub. If you prefer a spicier flavor, opt for a spicy rub. However, if your cooker has a hot bottom, choose a rub with less sugar to avoid burning.
Once the ribs are seasoned, place them in the fridge on a rack set into a sheet pan and let them dry-brine overnight. Although you can cook the ribs immediately, allowing them to dry-brine overnight enhances the flavor and helps create a beautiful bark on the meat.
Cooking Temps for Individual Ribs
Since extra-wide ribs are cooked individually, they allow heat to penetrate the meat more easily. This means you can cook them at a lower temperature for better smoke flavor without compromising cook time. A temperature of 225°F (107°C) is ideal for smoking these ribs. Use a thermometer with a temperature control fan to maintain the desired temperature throughout the cook.
As for the internal temperature of the ribs, they will stall out around 150-165°F (66-74°C) for a couple of hours. However, they don't need to reach the same internal temperature as a brisket (203°F or 95°C). A temperature between 195-200°F (91-93°C) is sufficient. Keep in mind that after about four hours of cooking, you should glaze the ribs, which will lower the temperature slightly due to the evaporation of the water-based glaze. Use a reliable thermometer to track the temperature and tenderness of the ribs.
Creating the Glaze
The glaze is what gives the smoked ribs their sticky, candy-like coating. To make the glaze, combine two parts barbecue sauce with one part syrupy sauce. You can use honey, slightly reduced maple syrup, or a sauce specifically designed for glazing ribs, such as Rib Candy™. Mix the sauces well to create a smooth and flavorful glaze.
Applying the Glaze
When it comes to applying the glaze, timing is crucial. Once the ribs reach an internal temperature of around 185°F (85°C), which is usually after four hours of cooking, it's time to apply the glaze. Use a silicone brush to coat both sides of the ribs evenly with the glaze. Continue cooking the ribs for about another 40 minutes to allow the glaze to set and the ribs to reach a temperature of about 195°F (91°C). The glaze will give the ribs a beautiful lacquered mahogany appearance and enhance their flavor.
Enjoying Your Glazed Ribs
Glazed smoked ribs are a treat that can be enjoyed on various occasions, whether it's Halloween or simply a gathering with friends. The combination of smoky, tender meat and the sticky, shiny glaze is irresistible. With the help of temperature control equipment like Billows and Smoke X2, you can achieve perfect results every time you make these glazed ribs. So fire up your smoker, apply the glaze at the right time, and indulge in this delicious fall treat!
- What is the best BBQ sauce for smoking ribs?
- Should you baste smoked ribs?
The best BBQ sauce for smoking ribs depends on personal preference. Some people prefer sweet and tangy sauces, while others enjoy spicy or smoky flavors. Experiment with different sauces to find the one that suits your taste.
Basting smoked ribs is not necessary but can add extra flavor and moisture. If you decide to baste, do it sparingly to avoid washing off the rub and glaze.
Recipe
| Ingredients | Instructions |
|---|---|
| 2 racks of St. Louis-style ribs | Remove the membrane from the back of the ribs. Cut the ribs into wide ribs. Use a binder (barbecue sauce or mustard) to coat the ribs. Season the ribs with BBQ rub on all sides. Refrigerate the ribs overnight, uncovered. |
| 3-4 tbsp BBQ rub | Preheat your smoker to 225°F (107°C). Place the ribs in the smoker and cook for about 4 hours. |
| 1/2 cup barbecue sauce, divided | Glaze the ribs with a mixture of reserved BBQ sauce and syrup when they reach an internal temperature of 185°F (85°C). Cook for another 40 minutes. |
| 1/4 cup Rib Candy or another syrupy sauce | Check the internal temperature and tenderness of the ribs using a thermometer. If they have reached 195°F (91°C) and are tender, remove from heat and serve. |
Enjoy your candy-glazed wide-cut pork ribs!
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