Smoked Ribs with the Best Glaze
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Additional Time
1 hr
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Servings
9 people
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Calories
523 kcal
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Course
Main Course
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Cuisine
American
Smoked Ribs with the Best Glaze
Description
The Smoked Ribs with the Best Glaze recipe starts by preparing three racks of baby back ribs, removing the membrane for better seasoning penetration. The ribs are patted dry, salted, and sprayed with a mixture of apple juice, yellow mustard, and maple syrup before being liberally coated with a homemade dry rub consisting of brown sugar, salt, black pepper, smoked paprika, and other spices including cinnamon and cayenne for heat.
Using the 3-2-1 cooking method on a pellet grill set to 225°F, the ribs smoke uncovered for three hours, then are wrapped in foil with glaze applied for two hours, and finally unwrapped and glazed again for an hour more to set a sticky, flavorful crust. The glaze combines ketchup, yellow mustard, maple syrup, white vinegar, and black pepper to add sweet, tangy, and spicy notes.
This low-temperature, timed method produces tender ribs with a smoky depth and a balanced sweet-spicy glaze, making them suitable for casual meals or gatherings. Testing for doneness is done by lifting the rack to check for flexibility and tenderness.
Ingredients
Smoked Ribs Ingredients:
- 3 racks baby back ribs (3 lbs each rack)
- kosher salt
- 1/3 cup apple juice
- 1 Tbsp yellow mustard
- 1 Tbsp maple syrup
Homemade Seasoning Rub:
- 1/4 cup brown sugar
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- 1/2 tsp cinnamon
- 1/2 tsp celery salt
- 1/4 tsp cayenne pepper
Homemade Glaze:
- 2/3 cup ketchup
- 1/3 cup yellow mustard
- 1/3 cup maple syrup
- 2 Tbsp white vinegar
- 1 tsp black pepper
Instructions
Prep Your Ribs:
- Remove the Silver Skin or thin membrane from the bone side of the ribs (if the butcher hasn't already). Score the membrane and peel it back, use a paper towel to get a firm grip on it.
- Pat dry with paper towels, season all over with kosher salt and rest at room temp 1 hour.
- In a spray bottle or mason jar, combine 1/3 cup apple juice, 1 Tbsp mustard, and 1 Tbsp maple syrup. Spray or brush all over rib racks. Generously season all over with all of the seasoning rub (about 1/3 to 1/2 cup). Grill Following the 3-2-1 Method.
3-2-1 Smoked Ribs Method:
- You set the pellet grill temperature to 225˚F or "High Smoke." Important: Always keep the lid closed when grilling.
- Grill the ribs directly on the rack (bone-side down) 3 Hours. Meanwhile, stir together the glaze ingredients.
- Remove ribs, brush glaze on both sides, wrap each in foil and grill 2 Hours.
- Remove foil, glaze the top and place directly on the rack 1 Hour.
- Test for doneness: Lift rack of ribs with tongs and bounce them back onto the rack - they should form a crack on the surface. The glaze will be set and slightly sticky to the touch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9people
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbs | 23g | |
| Protein | 37g | 74% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 130mg | 43% |
| Sodium | 1100mg | 46% |
| Potassium | 605mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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